Butterbeer Sandwich Cookies

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Cook time : 
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 Serves: 12
Butterbeer sandwich cookies are the perfect dessert for Butterbeer lovers. They’re combine buttery butterscotch & toffee cookies with a rich, creamy butterscotch frosting and are simply magical. Makes approximately 18 sandwich cookies (3 dozen regular cookies).

Ingredients

Cookies

  • 2½ cups flour
  • 1 tsp baking soda
  • 1 cup salted butter, softened
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 (3.4-oz) package butterscotch pudding mix
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp imitation butter extract
  • 1 (8-oz) package Heath Bits o’ Brickle Bits (toffee bits without milk chocolate)

Frosting

  • 2 cups heavy cream
  • ⅓ cup butterscotch instant pudding mix
  • ½ to ¾ cup powdered sugar
  • 3 tsp imitation butter extract

Instructions

Cookies

  1. Preheat oven to 350 degrees.
  2. Combine flour and baking soda in a medium bowl; set aside.
  3. Cream together butter and sugars in a large bowl. Beat in instant pudding mix until blended. Add vanilla, butter extract and eggs and mix well.
  4. Add flour mixture and mix until thoroughly combined. Fold in toffee baking bits.
  5. Place rounded tablespoonfuls of dough on ungreased cookie sheet or silicone baking mat. Bake for 10 to 12 minutes or until edges are set. Let cool 2 minutes before removing to a wire rack to cool completely.

Frosting

  1. Combine all ingredients in a large bowl or stand mixer fitted with a whisk attachment. Beat on medium-high for 3 to 4 minutes until light and fluffy. Adjust powdered sugar until frosting reaches desired consistency. (I like my frosting a little thicker for sandwich cookies.)
  2. Spread desired amount of frosting onto bottom of one cookie; top with second cookie. Serve same day if possible. Store, covered, up to 1 to 2 days.