Butterscotch Maple Walnut Fudge Filled Cookies are perfect for your holiday cookie tray. Soft, chewy and filled with a gooey fudge filling covered with maple frosting.
We made these cookies for a friend we were visiting and they are now her new favorite cookies. Her husband was even bold enough to say they are the best cookies ever!
I don’t know about that but I do know they are pretty darn addicting and that they’ll definitely make a delicious addition to your holiday cookie platter.
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt or to taste
- 3/4 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg room temperature
- 3 tablespoons real maple syrup
- 1 teaspoons vanilla extract
- 1/2 teaspoon maple extract
- granulated sugar optional - for rolling cookie dough in before baking
- 1/4 cup unsalted butter softened
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 2 teaspoons vanilla
- 3 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon maple extract optional
- walnuts or nuts of your choice
- butterscotch chips
- 14 ounce can sweetened condensed milk
- 2 cups butterscotch chips
- 1 cup white chocolate chips
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Line a 9x13 baking pan with parchment paper or spray with non-stick cooking spray.
- In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
- Remove from heat and stir in salt and vanilla extract.
- Pour and spread evenly into prepared pan.
- Cover and refrigerate for 30 minutes or until firm.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
To the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy - about 3 minutes. Scrape down the sides of the bowl as necessary.
Add the egg, maple syrup, vanilla extract, and maple extract to beat on medium-high speed until well combined and smooth. Scrape the side of the bowls and add the flour mixture and beat until just combined.
Wrap dough and chill in the fridge for at least 2 hours.
- For fudge filled cookies: Scoop out 1-1/2 tablespoon of cookie dough. Flatten on hand and add 1/4 teaspoon of butterscotch fudge. Top with another 1 1/2 tablespoon dough and roll into a ball.
- For non-filled cookies: Scoop out 2 tablespoons cookie dough and roll into balls.
- Dip dough balls into bowl granulated sugar if desired. Place on cookie sheets about 2 inches apart and flatten slightly.
- Bake for 10 to 12 minutes, or until just barely golden brown around the edges. Allow to cool on cookie sheet for 10 minutes before transferring to wire rack.
- Combine butter, salt, maple syrup, vanilla, and 1 cup of the sugar.
- Add milk and slowly add more powdered sugar until desired consistency is reached.
- Mix until smooth & creamy.
- Frost cooled cookies and top with walnuts, pecans or butterscotch chips.
Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.