Ingredients:
For the Butterscotch Sauce:
1/2 cup heavy cream
1/2 cup dark brown sugar, packed (110 grams)
1/2 cup salted butter (113 grams or 8 tbsp)
Dash of coarse sea salt
For the Cookies:
1 cup + 2 tbsp salted butter (Refer to note below if you want to omit the brown butter step. You’ll begin with 254 grams and aim for 206 grams after browning.)
1/3 cup + 1 tbsp butterscotch chips, melted
3/4 cup dark brown sugar, packed (163 grams)
3/4 cup granulated sugar (156 grams)
2 large eggs, at room temperature
1 and 1/2 tsp vanilla extract
3 cups all-purpose flour, spooned & leveled (390 grams)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
For the Butterbeer Frosting:
6 tbsp salted butter (Brown it if desired, or skip if you prefer fewer steps)
4 and 1/2 ounces cream cheese (Requires only 5 mins at room temperature)
2 and 1/4 cups powdered sugar
3/4 tsp vanilla extract
1/3 cup butterscotch sauce
Dash of salt, to taste
Instructions:
Prepare the Butterscotch Sauce:
Warm the butter in a medium saucepan over medium heat. Add brown sugar and heavy cream. Bring the mixture to a boil and let it boil for 5 minutes without stirring. Remove from heat and stir in a dash of coarse sea salt (to your taste). Transfer to a container or bowl and allow it to cool completely before use. *Make-Ahead Tip: You can make this up to 24 hours ahead and store it in the refrigerator.
Brown the Butter: (Optional step, see note below.)
Melt the butter in a medium saucepan over medium heat. Reduce heat to medium-low and continue cooking, stirring occasionally. The butter will become foamy, turn golden, and develop a nutty, caramel-like aroma. Once it reaches a deep golden color, pour it into a heat-resistant container and place it in the freezer for 10-20 minutes until it cools to room temperature. Prepare the Cookie Dough:
Combine the room temperature melted brown butter and melted butterscotch chips in a mixing bowl. Blend in the sugars. Add the eggs and vanilla, and mix until smooth and well-combined (about 30-45 seconds). Incorporate the dry ingredients, ensuring you scrape the sides and bottom of the bowl to incorporate any remaining flour. Rest Dough & Form Cookies:
Cover the bowl with a clean kitchen towel and refrigerate the dough for 10 minutes. Preheat your oven to 365°F and line several cookie sheets with parchment paper. Once the dough has rested, shape it into 60-gram balls. Roll the dough balls in granulated sugar (keep any extra dough in the fridge while others are baking). Bake the Cookies:
Place 5-6 cookies on each cookie sheet and bake for 10 minutes. The cookies will be slightly puffy, and the edges will appear set. Gently press down on the cookies with the back of a measuring cup to flatten them slightly for frosting. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely before frosting. Prepare the Frosting:
In a medium bowl, beat together softened butter and cream cheese until well combined using an electric mixer on high speed. Gradually add the powdered sugar, then incorporate the butterscotch sauce, vanilla extract, and a dash of salt. Mix until smooth. If the frosting becomes runny, refrigerate or freeze it for 10-30 minutes to firm it up. *Make-Ahead Tip: You can make the frosting up to 24 hours ahead. Cover it tightly and store it in the refrigerator. Allow it to come back to room temperature for about 10 minutes and mix with your mixer to restore its spreadable consistency before use.
Assemble the Cookies:
Use a small cookie scoop to place a dollop of frosting on each cookie, then use a small offset spatula to spread and create a swirl. Drizzle butterscotch sauce on each cookie and add sprinkles if desired. Serve & Store:
Enjoy the cookies once decorated! If you need to make them ahead, you can refrigerate them once decorated and serve within a day. Due to the frosting and sauce, store any leftovers in an airtight container in the refrigerator for 4-5 days. Notes:
Brown Butter: When browning butter, there may be some volume loss due to water evaporation. Browning 1 extra tablespoon of butter per stick (or 1/2 cup) should ensure you end up with the correct amount. However, for this recipe, using slightly under 1 cup (206 grams) of brown butter turned out to be perfect. If you have less than 206 grams after browning, let the butter cool to room temperature and add a bit of water to make up the difference (usually just 1 tbsp). If you have more, your cookies may spread more, or you can remove some butter to reach 206 grams, equivalent to 14 and 1/2 tablespoons of butter.
