Ingredients
Equipment
Method
Bake the cookies
- Preheat oven to 375°F (190°C) and line baking sheets with parchment; set aside for quick scooping.
- Whisk together the flour, baking soda, and salt until evenly combined and no streaks of dry ingredients remain.
- Beat the softened butter, brown sugar, and granulated sugar until fluffy, then scrape the bowl and add eggs, butter extract (or vanilla), and butterscotch extract.
- Fold the flour mixture into the butter mixture just until no dry flour remains, then fold in the butterscotch chips.
- Scoop dough into 2-tablespoon rounds and space them on the lined sheets, then bake for 10-12 minutes until the edges are golden.
- Cool cookies completely on the baking sheets before frosting so the frosting doesn’t melt or slide.
Frost and finish
- Beat the cream cheese, butter, and butterscotch sauce until smooth, then beat in powdered sugar and vanilla until thick and pipeable.
- Pipe a generous swirl of butterscotch frosting onto each cooled cookie.
- Drizzle with caramel sauce and top each cookie with a butterscotch chip.
Notes
Pro tip: for clean frosting swirls, make sure the cookies are fully cool and the frosting is thick enough to hold ridges—add a spoonful more powdered sugar if needed. Store cookies in an airtight container in the refrigerator for up to 5 days; freeze frosted cookies for up to 2 months (best thawed overnight in the fridge). For a lighter option, use low-fat cream cheese and reduce the caramel drizzle to taste.