BUTTERSCOTCH SANDWICH COOKIES

Butterscotch Sandwich Cookies image

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

Provided by Taste of Home

Time 53m

Yield about 6 dozen.

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.