Ingredients
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 tsp butter rum extract (or to taste)
- 2 cups all-purpose flour
- 3.4 oz instant butterscotch pudding mix (dry)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup butterscotch chips
- 1/2 cup unsalted butter, softened
- 1 3/4 to 2 cups confectioners’ sugar
- 2 to 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp butter rum extract
- 1 pinch fine salt
- 3 tbsp unsalted butter
- 1/3 cup packed light brown sugar
- 3 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp butter rum extract, optional
- 1 pinch salt
Equipment
- mixing bowls
- whisk
- electric mixer
- baking sheets
- Parchment paper
- cooling racks
- piping bag or spatula
- small saucepan
Method
- Heat oven to 350°F. Line two baking sheets with parchment.
- In a large bowl whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg, yolk, vanilla, and butter rum extract.
- Whisk flour, pudding mix, baking soda, and salt. Fold into wet ingredients just combined. Stir in butterscotch chips.
- Scoop 2 tablespoons dough per cookie. Space 2 inches apart. Chill 20 minutes if dough feels warm.
- Bake 9 to 11 minutes until edges set and centers are soft. Cool 5 minutes on pan, then transfer to racks to cool completely.
- For buttercream, beat butter until pale. Add confectioners’ sugar, salt, vanilla, and butter rum extract. Beat in cream until fluffy and smooth.
- For caramel, simmer butter, brown sugar, and cream for 2 minutes, stirring. Remove from heat. Stir in vanilla, salt, and butter rum extract. Cool 10 minutes.
- Pipe or spread buttercream on cooled cookies. Drizzle with caramel. Let set 20 minutes before serving.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 105mgPotassium: 45mgSugar: 18gVitamin A: 220IUCalcium: 30mgIron: 0.6mg
Notes
Make it bars: Press dough into an 8-inch lined pan and bake 15–18 minutes. Cool, frost, and drizzle. No alcohol flavoring? Swap butter rum extract for vanilla and maple. Air fryer option: 300°F for 5–6 minutes per 2 tbsp scoop. Storage: Frosted cookies keep 2 days at room temp or 5 days chilled. Freeze unfrosted cookies for up to 2 months.
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