Description
Extra-chewy Butterbeer Cookies flavored with butterscotch, vanilla, and butter extract, topped with fluffy butterscotch buttercream and a rich cream soda caramel drizzle.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large egg yolks, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 1/2 teaspoons butter extract
- 1/4 cup butterscotch chips, melted and slightly cooled
- 1/2 cup butterscotch chips
- 12 ounces butterscotch beer or cream soda
- 3 tablespoons unsalted butter, softened
- 3 tablespoons heavy cream, at room temperature
- 1 pinch salt
- 1/2 cup unsalted butter, softened
- 1/8 teaspoon salt
- 1/2 cup butterscotch chips, melted and slightly cooled
- 1 cup powdered sugar, sifted
- 1/4 teaspoon butter extract
- 1/2 teaspoon vanilla bean paste or vanilla extract
- Decorative sprinkles, optional
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
- Beat 3/4 cup softened butter, brown sugar, and granulated sugar on high speed for 2 to 3 minutes.
- Add the egg yolks, 1 tablespoon vanilla, 1 1/2 teaspoons butter extract, and 1/4 cup melted butterscotch chips. Beat for 1 to 2 minutes.
- Add the dry ingredients and mix on low just until combined.
- Fold 1/2 cup butterscotch chips into the dough.
- Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets.
- Bake six cookies at a time for 10 to 11 minutes, until the edges look set and the centers remain soft.
- Shape each warm cookie with a large round cutter, cool on the pan for 5 minutes, and transfer to a wire rack.
- Simmer the butterscotch beer or cream soda over medium-low heat for 15 to 17 minutes until thick and golden.
- Reduce the heat to low and whisk 3 tablespoons butter into the reduced soda.
- Stir in the heavy cream and a pinch of salt, simmer for 1 minute, and remove the caramel from the heat.
- Beat 1/2 cup softened butter and 1/8 teaspoon salt until pale and fluffy.
- Mix in 1/2 cup melted and slightly cooled butterscotch chips.
- Add the powdered sugar, 1/4 teaspoon butter extract, and 1/2 teaspoon vanilla. Beat until fluffy.
- Spread buttercream over each cooled cookie.
- Drizzle the cookies with cooled butterbeer caramel, add sprinkles, and serve.
Notes
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Let melted butterscotch cool slightly before adding it to the dough or buttercream.
- Do not overbake the cookies; the centers should remain soft when they leave the oven.
- Cool the cookies and caramel completely before decorating.
- Store decorated cookies in an airtight container in the refrigerator for up to 4 days.
- Bring refrigerated cookies to room temperature for about 20 minutes before serving.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 410
- Sugar: 33
- Sodium: 190
- Fat: 20
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 57
- Fiber: 1
- Protein: 4
- Cholesterol: 64