Chewy Butterbeer Cookies

Butterscotch cookie with whipped cream and caramel sauce on black plate.

5 from 9 votes

Chewy Butterbeer Cookies

My Butterbeer Cookies feature chewy butterscotch cookies topped with fluffy buttercream and an addictive butterbeer caramel. These magical cookies taste just like a trip to Hogsmeade.

Course Dessert

Cuisine American, Copycat

Prep Time 25

Cook Time 10

Total Time 35

Servings Cookies

Calories 258kcal

Author Krystle Smith

Ingredients

For the Cookies

¾ Cup Butter Softened
¾ Cup Brown Sugar Packed
¼ Cup Granulated Sugar
2 Egg Yolks
1 Tablespoon Vanilla Extract
1 ½ Teaspoon Butter Extract
2 Cups All Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 Pinch Salt
¼ Cup Butterscotch Chips Melted
1 Cup Butterscotch Chips

For the Caramel

12 Ounces Butterscotch Soda Or Cream Soda
3 Tablespoons Butter Softened
3 Tablespoons Heavy Cream Room Temp.
1 pinch Salt

For the Frosting

½ Cup Butter Softened
1 Pinch Salt
½ Cup Butterscotch Chips Melted
1 Cup Powdered Sugar
¼ Teaspoon Butter Extract
½ Teaspoon Vanilla

Instructions

For the Cookies

Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
In a large bowl, cream butter, brown sugar and granulated sugar until light and fluffy.
Stir in egg yolks, vanilla, butter extract, baking powder, baking soda, salt, and melted butterscotch chips scraping down the sides of the bowl as needed.
Gradually add flour and mix until just combined.
Fold in butterscotch chips.
Using a large (2 tablespoon) cookie scoop scoop dough onto prepared pan. Bake for 10-12 minutes. The edges should be brown and set. It's okay if the center looks a tad underdone they will firm up as they cool.
Cool on pan for 3-5 minutes and then remove to wire rack to cool completely.

For the Frosting

In a large bowl whip butter until pale and fluffy. Stir in salt, butter extract, vanilla and melted butterscotch chips.
Gradually add powdered sugar a little at a time until you reach your desired consistency.

For the Caramel

Pour butterscotch soda into a medium sauce pan and simmer over medium low until thick and reduced around 16 minutes.
Turn down heat to low and stir in butter. Then stir in cream, and salt.
Simmer for one minute and remove from heat to thicken.
Frost each cooled cookie with frosting and drizzle with caramel. Enjoy!

Notes

Melt butterscotch chips in the microwave for 15-30 seconds at a time stirring frequently. Cool slightly before adding to the recipe.

Nutrition