• The Goode Baker

Soft & Chewy Butterscotch Sandwich Cookies

Holy, hot, damn. Am I the only one that feels like butterscotch is underrated?

If you weren't a butterscotch believer before, you will be now ;) These are super easy to make and are chewy, sweet, melty, buttery - everything. And they are pretty much perfect in any scenario:

Looking to make friends? Make these butterscotch cookies.

Wanna impress your boyfriend's mother? Make these butterscotch cookies.

Looking to cheer up a friend? Make these butterscotch cookies. Is it a snuggle your dog and eat sweets on the couch while binge watching your fav Netflix show kind of night? Make these butterscotch cookies.


See. Perfect for any mood. So, why aren't you making these cookies yet?

Recipe

Butterscotch Cookies 1 Cup Packed Brown Sugar

1/2 Cup Granulated Sugar

1 Cup Butter, Softened

2 Eggs

1 Teaspoon Vanilla Extract

2 1/2 Cups All Purpose Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

Butterscotch Chips Caramel Buttercream


1 cup butter 2 cups icing sugar 2 - 3 tbs of caramel sauce 2 tbs milk Method

Using hand mixer or bowl of stand mixer, cream together the butter, brown sugar, white sugar, and vanilla extract for 2 minutes on medium speed until light in colour and fluffy. Add eggs and mix until well combined.

In a separate medium bowl, whisk together the flour, baking soda, and salt. With mixer running on low speed add the dry ingredients to the wet ingredients and beat until evenly incorperated. Using a wooden spoon, fold in the butterscotch chips. The dough will look a little soft.

Cover bowl with plastic wrap and refrigerate the dough for half an hour.

While dough is in the fridge, Preheat the oven to 350 degrees.   Line a large baking sheet with parchment paper and once cookies are cooled, scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart.  


Bake cookies in preheated oven for 10-12 minutes, until slightly golden around the edges. (be careful not to bake too long!)

Allow cookies to cool for 5 minutes before removing from pan. Once cookies have cooled, flip half of them over. In a separate, clean, dry bowl of a stand mixer fitted with a paddle attachment, whip butter on high speed until its fluffy and super light in colour (about 8 minutes). Slowly add in icing sugar 1 cup at a time and mix on high speed for another 2 minutes. Finally, add in milk and caramel sauce and blend on high for another 2 minutes until light and fluffy. Using a piping bag fitted with a Wilton 1M star tip, fill bag with the caramel buttercream and pipe onto half of the cookies. Drizzle with extra caramel sauce. Use the remaining cookies to sandwich together.

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