Where are my BUTTERSCOTCH lovers??? These cookies are for all the butterscotch fans out there! And for those of you who are true butterscotch lovers you will be happy to know that there is no chocolate, no nuts, and no other flavors, just good ol’ butterscotch! Although, you are certainly welcome to add some other flavors. I’ll admit I was a little skeptical about these cookies. In fact I actually wasn’t going to make them, but when I asked my Snappy Gourmet FACEBOOK friends if they liked butterscotch, I got a huge “YES” overall. To my surprise, I really ended up liking these cookies and think you will too! I have one more cookie to post which I’ll post tomorrow before concluding this year’s holiday cookiepalooza!
These cookies are full of butterscotch and have a butterscotch filling! Again, I used the dough from my favorite Chocolate Chip Cookie recipe as the base. This is cookie #7 that I have made out of that base dough. I think I’ve lost my mind!! Sadly, I could keep going, and going, and going!! Check out the other cookie recipes including the Chocolate Chip Cookie, Mexican Hot Chocolate Sandwich Cookies, Elvis Inspired Cookie Cups, Chocolate Turtle Cookies, Chocolate Cherry Chunk Cookie Bars, and White Chocolate Drizzled Pina Colada Cookies.
Again, be sure to read my post for my Chocolate Chip Cookie recipe that I posted last week for a better overview of the dough. To quickly summarize once again, I’m going to use the same basic dough for these cookies that I used for the chocolate chip cookies. I used an unbleached all-purpose flour with 10% protein and weighed the flour. I also do not suggest substituting margarine or anything else besides real butter and I also do not suggest using a whole egg rather than the egg yolks. If you do any substitutions, just know that your results will vary greatly. Baking is a science and if you change one thing, everything else can be off. You can double or multiply the basic dough recipe and make several different kinds of cookies that I have already posted and mentioned above. Just divide the basic dough between bowls then add your add-ins and other ingredients.
Again, I will highly recommend refrigerating the finished cookie dough for a few hours or better yet overnight or up to 2-3 days. You can also make the finished cookie dough, ball it up, and freeze the balls in plastic bags for a few months then bake the cookies whenever you want some fresh homemade cookies!
I used Gold Medal unbleached all-purpose flour and weighed it. It has a 10% protein content. You can find good kitchen scales all over, but this one is from Williams-Sonoma. Most stores will carry kitchen scales and they’re definitely a good buy!
Add the melted and cooled butterscotch to the dough. A little extra salt would probably also be good in these cookies if you like sweet and salty desserts. I didn’t add any extra, but may next time.
Using an ice cream scoop (that is about 2 teaspoons) or spoon ball up the cookie dough and place on a lined baking sheet(s). Cover the dough and refrigerate for about 2-3 hours or better yet overnight or up to 2-3 days. The balls can also be frozen, then placed in resealable bags for a couple of months.
For the filling, place the remaining butterscotch, heavy cream, butter, and corn syrup in a microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, just until smooth. Spread between two cookies and cool to set. Or if filling seems a little runny, place it in the fridge for a little while to thicken.
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|Butterscotch Sandwich Cookies||
- 14.42oz flour (408.75 g or about 3 cups + 6½ tablespoons) unbleached all-purpose (10%protein) flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62oz (216g or about 1 cup + 2 tablespoons) light brown sugar
- 5.93oz (168g or ¾cup + 2 tablespoons) granulated sugar
- 1 cup (2 sticks) unsalted butter, melted & cooled
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 5.5oz. butterscotch chips (half of a 11oz. bag), melted & cooled
- 16.5 oz. butterscotch chips (1½ 11oz. bags)
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons corn syrup
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and 2 teaspoons vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in 5.5oz. melted and cooled butterscotch.
- Using a small ice cream scoop (about 2 teaspoons), ball up dough. Place on lined baking sheets (parchment, wax, or silpats), cover dough with plastic wrap, and refrigerate 2-3 hours, or overnight, or up to 2-3 days.
- Preheat oven to 325 degrees F. Bake cookies in batches about 13-16 minutes or until slightly browned around edges.
- Meanwhile, place remaining 16.5 oz. butterscotch, heavy cream, 3 tablespoons butter, and 3 tablespoons corny syrup in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Spread between two cookies. If filling seems a little thin and runny, refrigerate until thicker consistency.