Preheat oven to 375°F and line two baking sheets with parchment paper.

In the bowl of a stand mixer, cream butter and chocolate hazelnut spread on medium-high speed until incorporated. Add both sugars, vanilla, and egg; mix well.

Next, add the flour, cocoa powder, baking soda, and salt. Mix on low speed until just combined, and then medium speed until completely combined.

For sugar coating, use a 1 tablespoon cookie scoop, scoop dough one ball at a time into a shallow dish with ⅓ cup granulated sugar. Roll dough balls in sugar and place on the prepared baking sheets about two inches apart.

Bake 7 to 8 minutes, or until slightly firm around the edges. Remove from oven and immediately press one half of a chocolate hazelnut candy into the center of each cookie. Transfer cookies to a wire rack to cool completely.