Recipe: Butterscotch Nutella Cookies by Carmela Villegas
For those of you who have been following The Spoiled Mummy for some time now, you probably know that I can cook but I cannot bake. I am the complete irony and anti-thesis of a dessert lover who can never bake! 🙂 No matter how many times I’ve attempted and tried it, my goods always end up as non-edible treats! Unfortunately, this is as much of a disappointment to my three kids as it is to their mummy… and this is probably the main reason why I am familiar with a good number of our home bakers and their delightful desserts.
For most of you who can bake or at least who can follow a recipe, here is a favorite cookie recipe of mine from one of my home baker friends, Carmela Villegas, who owns and runs her own dessert business, Casa San Luis Pastries.
According to her, cookies are one of her favorite things to bake since they are very easy to make, easy to store and easy to give away.
Having ordered from her a few times in the past, she knows me as someone who loves something sweet and salty in a cookie. She then came up with this easy cookie recipe that combines Nutella with sea salt.
If done right, she promises that this cookie will come out deliciously crunchy in the outside and really moist in the inside. 🙂
Eat them freshly baked straight from the oven or heat them up a bit and serve with a cold glass of milk or a scoop of vanilla ice cream!
Butterscotch Nutella Cookies
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1¼ teaspoon baking powder
¼ teaspoons salt
1 cup unsalted butter
1 cup dark brown sugar
1 egg yolk
1½ teaspoon pure vanilla extract
1 cup butterscotch chips
Coarse sea salt, for sprinkling
1. Whisk together the flour, baking powder, and salt in a bowl and set aside.
2. Make your Brown Butter: Melt butter in a saucepan over medium heat. Let it cook until the butter changes color from yellow to light brown and releases a nutty flavor. Strain your butter and set it aside to cool for a few minutes.
3. In an electric mixer, beat the butter and brown sugar until well combined. Add in your cocoa powder and mix until combined.
4. Beat in the egg, egg yolk, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the butterscotch chips.
5. Butter your baking sheets or line them with parchment paper. Take 1 tablespoon of cookie dough and form it in a ball. With your finger make a large indentation the center of the dough, and fill the indentation with a small teaspoon of Nutella. Top your filled cookie dough with a flattened tablespoon of dough, and seal the edges. Slightly flatten your dough.
6. Refrigerate for 30mins. Preheat the oven to 350 F.
7. Once your dough has chilled, sprinkle them with sea salt. Bake for 10-12 mins.
8. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
Casa San Luis Pastries
Share with me your favorite recipes as well!