Butterscotch Sandwich Cookies Recipe

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Butterscotch Sandwich Cookies Recipe

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Butterscotch lovers will go crazy for these cookie-jar classics. The brickle toffee bits in the filling are a deliciously fun surprise. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
80 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 5 min./batch + cooling
MAKES:
80 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 5 min./batch + cooling

Ingredients

  • 3 cups butter, softened
  • 1-1/2 cups packed brown sugar
  • 6 cups all-purpose flour
  • Granulated sugar
  • FILLING:
  • 3 cups packed brown sugar
  • 1 cup 2% milk
  • 1/3 cup butter, cubed
  • 1/4 teaspoon salt
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 3 teaspoons vanilla extract
  • 3/4 cup brickle toffee bits

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour.
Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely.
For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature.
Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. Yield: about 6 dozen.
Freeze option: Freeze cookies before filling in freezer containers. To use, thaw cookies in covered containers. Fill as directed.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Butterscotch Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p44

Nutritional Facts

1 sandwich cookie: 159 calories, 8g fat (5g saturated fat), 20mg cholesterol, 78mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 3 cups butter, softened
  • 1-1/2 cups packed brown sugar
  • 6 cups all-purpose flour
  • Granulated sugar
  • FILLING:
  • 3 cups packed brown sugar
  • 1 cup 2% milk
  • 1/3 cup butter, cubed
  • 1/4 teaspoon salt
  • 1-1/2 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream
  • 3 teaspoons vanilla extract
  • 3/4 cup brickle toffee bits
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour.
  2. Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely.
  3. For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature.
  4. Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. Yield: about 6 dozen.
Freeze option: Freeze cookies before filling in freezer containers. To use, thaw cookies in covered containers. Fill as directed.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Butterscotch Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p44

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