Brown Butter Toffee and Butterscotch with Pretzel Cookie Sandwich
Crispy, chewy brown butter cookies loaded with toffee, pretzels, and butterscotch, then sandwiched with a rich caramel buttercream for the ultimate sweet yet salty holiday treat.
Servings: 6 Cookie Sandwiches
Ingredients
Brown Butter Toffee Cookie:
- 8 tbsp unsalted butter, 113 g, browned and cooled
- ½ cup dark brown sugar, (100 g)
- ¼ cup granulated sugar, (50 g)
- 1 egg, room temperature
- 2 tsp vanilla bean paste
- 1 tbsp milk
- 1 ½ cups all purpose flour, spoon and leveled (180 g)
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ½ cup chopped pretzels
- ½ cup toffee bits
- ½ cup butterscotch chips
Caramel Buttercream Filling:
- 3 tbsp unsalted butter, softened
- 2 tbsp caramel sauce
- 1 ¼ cups powdered sugar
- 1-2 tbsp heavy cream
- ½ tsp vanilla extract
- pinch of salt
Instructions
Brown Butter Toffee Cookie:
- Start by prepping the brown butter so it has time to cool. In a small saucepan, brown the butter until a nutty aroma develops and there are small brown specks, this should take 5-7minutes. Pour in a heat proof bowl and set aside for 10-15 minutes.
- In a large mixing bowl whisk together the brown butter and both sugars together until light and airy. Add in the egg, milk, and vanilla extract, whisk again until fully combined.
- Stir in the all-purpose flour, baking powder, baking soda, and salt. Mix until there are a few streaks of flour remaining.
- Fold in the chopped pretzels, toffee bits, and butterscotch chips. Combine until the mix-ins are evenly distributed throughout the dough.
- Scoop the dough into 12 evenly sized balls, place on a small baking tray and chill dough for 30 minutes.
- Preheat the oven to 350°F, line two baking sheets with parchment paper. Place 6 balls of dough on each cookie sheet allowing enough space in between for spreading. Bake for 12-16 minutes. Leave on the tray for 10 minutes before transferring to a cooling rack to finish cooling.
Caramel Buttercream Filling:
- In a medium size mixing bowl using a handheld mixer, beat the softened butter until smooth in texture. Blend in the caramel sauce, powdered sugar, vanilla extract, and a pinch of salt. Gradually add in the heavy cream until desired consistency.
- Once cookies are cooled, pipe or spread caramel buttercream filling onto the flat bottom of one cookie, then topping with the flat side of another cookie and gently press down.
- Refrigerator until ready to serve or enjoy immediately.