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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).
- 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)
- 2 cups heavy cream
- ⅓ cup butterscotch instant pudding mix
- ½ to ¾ cup powdered sugar
- 3 tsp imitation butter extract
- Preheat oven to 350 degrees.
- Combine flour and baking soda in a medium bowl; set aside.
- 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.
- Add flour mixture and mix until thoroughly combined. Fold in toffee baking bits.
- 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.
- 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.)
- 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.