Description

These Butterbeer Cookies are rich, chewy, and bursting with flavor from butterscotch chips and extracts. Perfect for sharing among friends or savoring as a delightful dessert, this easy recipe is a must-try for sweet treat enthusiasts.

Ingredients

Scale

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
12 ounces butterscotch soda or cream soda
3 tablespoons butter softened
3 tablespoons heavy cream room temp.
1 pinch salt
½ cup butter softened
1 pinch salt
½ cup butterscotch chips melted
1 cup powdered sugar
¼ teaspoon butter extract
½ teaspoon vanilla

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Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
Stir in the egg yolks, vanilla extract, butter extract, baking powder, baking soda, salt, and melted butterscotch chips, scraping down the sides of the bowl as needed.
Gradually add the flour to the mixture and mix until just combined.
Fold in the butterscotch chips until evenly distributed.
Using a large 2-tablespoon cookie scoop, place the dough onto the prepared baking sheet. Bake for 10-12 minutes, until the edges are brown and set, even if the center appears slightly underdone; it will firm up as it cools.
Cool on the pan for 3-5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the butter is softened to room temperature for better creaming results.
You can substitute the cream soda with butterscotch soda if preferred.
For variation, add a sprinkle of sea salt on top before baking.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 80mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg