Dessertscookiesandcups5.0
Butterbeer Cookies
Butterbeer Cookies
👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Preheat the oven to 350° and line your baking sheets with parchment paper. Set aside.
2
In a medium bowl, combine together the flour and salt and set aside.
3
With your mixer, cream together the butter, powdered sugar, butter extract and vanilla extract until light and fluffy. Add all the dry ingredients and mix on low speed for about a minute. Wipe down the sides of the bowl and increase the speed to medium, and mix for another minute until a dough forms.
4
Scoop a tablespoon of dough, roll it into a ball and place on your baking sheet about 1 1/2 inches apart. You can use your thumb or the back of a teaspoon to make an indention in the cookie. Bake for ⏱️ 10 minutes. After ⏱️ 10 minutes, remove the cookies from the oven and immediately press down the indention a bit more to hold the ganache. Return the cookies to the oven and continue to bake for another ⏱️ 10 minutes. Transfer cookies to a wire rack to cool completely.
5
Ganache
6
While the cookies are baking make the ganache. In a bowl, place your butterscotch chips and set aside. In a small saucepan on medium heat, bring the heavy cream up to just before boiling. Remove from heat and pour over the butterscotch chips. Allow to sit for a minute or so and whisk until smooth. You need to allow the ganache to cool to room temperature before using.
butterscotch chips5.5 ounces
7
Assembly
8
When the cookies have cooled transfer ganache to a plastic squeeze bottle or zip top bag to create a piping bag. Pipe the ganache into the center of each cookie. You can drizzle the top with additional ganache if you want. Allow the ganache to set up. You can even refrigerate or freeze them for faster setting time.
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