Preparation

• Gather all your ingredients on the countertop and preheat your oven to 350°F (175°C).
• In a medium bowl, whisk together the flour, baking soda, and salt.
• In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
• Add the butterscotch pudding mix, eggs, vanilla extract, and butter flavoring to the butter-sugar mixture and mix until fully blended.
• Gradually add the dry ingredients to the wet mixture, being careful not to overmix.
• Fold in the butterscotch chips.
• Scoop tablespoon-sized balls of dough onto a lined baking sheet, leaving space between each cookie.
• Bake for 10-12 minutes until the edges are golden and the centers are slightly underbaked.
• Allow cookies to cool on the baking sheet.
• For the frosting, beat the softened butter until creamy, then gradually add powdered sugar and mix well.
• Stir in melted butterscotch chips and heavy cream until smooth.
• Once cookies are cooled, frost them with butterscotch buttercream.
• For the caramel sauce, combine sugar and cubed butter in a saucepan and heat over medium while stirring until melted.
• Add heavy cream and mix until smooth, then stir in vanilla extract.
• Drizzle the butterscotch caramel sauce over the frosted cookies.