Description
Delicious soft brown sugar cookies filled with fluffy butterbeer frosting and drizzled with salted caramel.
Ingredients
Scale
- 1 cup Unsalted butter (softened)
- 1 cup Brown sugar
- 2 1/2 cups All-purpose flour
- 1 package Butterscotch pudding mix (dry)
- 1 Egg
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/4 cup Heavy cream
- 2 cups Powdered sugar
- 1/4 cup Cream soda (or butterscotch extract)
- 1/2 cup Salted caramel sauce
- 1/4 cup Crushed toffee bits
Instructions
- Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla.
- Mix flour, pudding mix, baking soda, and salt. Combine with wet ingredients to form soft dough.
- Scoop dough balls onto lined baking sheet and bake at 350°F for 9–11 minutes until edges are golden. Cool completely.
- Whip butter with powdered sugar, a splash of cream soda (or butterscotch extract), and heavy cream until fluffy butterbeer-style frosting forms.
- Pipe generous swirls of frosting onto half the cookies.
- Drizzle salted caramel over frosting and sprinkle with crushed toffee bits.
- Top with remaining cookies or stack tall for dramatic presentation. Finish with extra caramel drizzle.
Notes
- Ensure butter is softened for easy creaming.
- For a stronger butterscotch flavor, use butterscotch extract instead of cream soda.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg