MY CUPCAKE NOTEBOOK

Butterscotch Fudge Cookies

Anna CarreraComment

Hello everyone!

{Spanish Here}

Cookies, again! And there are more to come... These cookies are made with a base recipe that is completely foolproof. You just have to change the star ingredient in order to get a totally different cookie! You can do my coconut white chocolate cookies or today's flavor, butterscotch fudge!

Granted, they may sound complicated. But they are not! I promise! You just have to go to your nearest candy shop and buy 200g of butterscotch fudge caramels. Or any other flavor that you fancy.

Butterscotch Fudge Cookies

Ingredients:

  • 170g butter (room temperature)
  • 150g brown sugar
  • 50g sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 200g butterscotch fudge caramels
  • 250g flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • sea salt flakes

Directions:

  • In a big bowl, mix butter with both sugars until white and creamy. Add the egg and vanilla essence and mix up until well incorporated.
  • Cut up the butterscotch fudge caramels into small pieces. 
  • Mix flour with baking soda and salt. Add to the butter mix little by little, until well incorporated.
  • Add the caramels and stir well. Cover the dough with wrap paper and put in the fridge for a minimum of 30 minutes.
  • Pre-heat the oven at 180ºC(356ºF). Cover two oven trays with parchment paper.
  • With an ice-cream scoop, make little balls of dough and put them on the tray, leaving 5cm between them.
  • Bake for 10-12 minutes, up until they start to get slightly golden on the sides. Put a bit of sea salt flakes mid baking on each cookie. Let them cool down.

I hope you like them!

Anna