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Butterscotch Sandwich Cookies

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
  • Total Time
    Prep: 45 min. + chilling Bake: 8 min./batch + cooling
  • Makes
    about 6 dozen


  • 3 cups butter, softened
  • 1-1/2 cups packed brown sugar
  • 6 cups all-purpose flour
  • Sugar
  • 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
  • 1/3 cup semisweet chocolate, melted, optional


  • 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. If desired, drizzle with melted chocolate.
Freeze option: Freeze cookies before filling in freezer containers. To use, thaw cookies in covered containers. Fill as directed.
Nutrition Facts
1 sandwich cookie: 159 calories, 8g fat (5g saturated fat), 20mg cholesterol, 78mg sodium, 21g carbohydrate (14g sugars, 0 fiber), 1g protein.
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