I'm not a huge Nutella person, I mean I like it and everything but i'm not about to put it on my toast or eat it out of the jar. This was my 2nd time baking with it though and I thought it turned out pretty well. And I really liked it paired with the butterscotch. The dough for these cookies is really light and fluffy, like chocolate mousse.The cookies come out crispy on the outside and soft in the center.
*Linked to Sweets for A Saturday and Sweet Tooth Friday
Nutella Butterscotch Cookies
slightly adapted from Culinary Concoctions By Peabody
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
½ tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/2 cup butterscotch chips
Preheat oven to 350 deg F. Cream butter and sugars in a mixer on high speed, until light and fluffy. Add the egg and vanilla, then add the Nutella and mix well.
Add the flour, baking soda, and salt and mix on low speed until all the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in butterscotch chips.
Drop dough by teaspoonfuls onto greased cookie sheet. Bake 6-7 minutes. Let cool about 5 minutes and transfer to a rack to cool completely