Description
Soft, chewy Butterbeer Cookies topped with rich butterscotch frosting and a drizzle of homemade butterscotch sauce. Perfect for cozy fall baking, holiday parties, or anytime you want a nostalgic sweet treat.
Ingredients
Scale
For the Butterscotch Sauce:
- ½ cup heavy cream
- ½ cup dark brown sugar, packed
- ½ cup salted butter (8 tbsp)
- Pinch of flaky sea salt
For the Cookies:
- 1 cup + 2 tbsp salted butter (browned or melted)
- ⅓ cup + 1 tbsp butterscotch chips, melted
- ¾ cup dark brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, room temp
- 1 ½ tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the Frosting:
- 6 tbsp salted butter (softened)
- 4 ½ oz cream cheese (softened)
- 2 ¼ cups powdered sugar
- ¾ tsp vanilla extract
- ⅓ cup butterscotch sauce
- Pinch of salt
Instructions
- Make the butterscotch sauce by melting butter, cream, and sugar; boil 5 minutes, stir in salt.
- Brown or melt the butter, whisk with melted chips and sugars. Add eggs and vanilla.
- Stir in flour, baking powder, soda, and salt. Chill dough 10 minutes.
- Preheat oven to 365°F. Scoop dough, roll in sugar, bake 10 minutes. Flatten tops slightly.
- Cool completely before frosting.
- Beat butter + cream cheese, add powdered sugar, vanilla, butterscotch sauce, and salt. Spread over cookies.
- Drizzle with extra sauce, add sprinkles if desired.
Notes
- Brown butter adds flavor but can be skipped.
- Make frosting ahead; refrigerate 24 hours.
- Freeze unfrosted cookies for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 463 kcal
- Sugar: 41 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 86 mg