Ingrédients
Préparation
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.
Notes et conservation
Store cookies in an airtight container for up to a week; refrigerate to prolong freshness. For freezing, layer cookies with parchment paper in a freezer-safe container.