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Butterbeer Cookies With Butterscotch Frosting

Butterbeer cookies with butterscotch frosting are rich, golden, and loaded with butterscotch chips. They’re baked until just golden at 375°F, then topped with a thick cream-cheese butterscotch swirl and a caramel drizzle.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 2 eggs
  • 2 tsp butter extract or vanilla extract
  • 1 tsp butterscotch extract
  • 1 cup butterscotch chips
For butterscotch frosting
  • 4 oz cream cheese, softened
  • 3 tbsp unsalted butter
  • 2 tbsp butterscotch sauce
  • 2 cup powdered sugar
  • 0.5 tsp vanilla
  • 0.25 cup caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 375°F and line baking sheets with parchment.
  2. Whisk together all-purpose flour, baking soda, and salt until evenly distributed.
  3. Beat unsalted butter (softened) with brown sugar and granulated sugar until fluffy.
  4. Add the eggs, butter extract or vanilla extract, and butterscotch extract, then beat until smooth.
  5. Fold in the flour mixture until no dry streaks remain.
  6. Fold in the butterscotch chips.
  7. Scoop the dough into 2-tablespoon rounds and place them on the baking sheets.
  8. Bake at 375°F for 10–12 minutes, until the cookies are golden at the edges.
  9. Cool the cookies completely before frosting.
Frost and finish
  1. Beat the cream cheese, unsalted butter, butterscotch sauce, powdered sugar, and vanilla until smooth.
  2. Pipe a generous swirl of butterscotch frosting onto each cooled cookie.
  3. Drizzle caramel sauce over the top and finish with an extra butterscotch chip on each cookie.

Notes

Pro tip: soften the butter and cream cheese fully for a smooth batter and lump-free frosting. Store cookies airtight at room temperature up to 3 days (or in the fridge up to 5 days) and let chilled cookies sit 10 minutes before serving. Freezing is yes—freeze unfrosted cookies up to 2 months; thaw and frost before serving. For a lighter swap, use light cream cheese and reduce powdered sugar by 1/4 cup only if your frosting still pipes well.