ButterBeer Sandwich Cookies

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 325°F. Prepare baking sheets with parchment paper or a silicone baking mat. Set aside.
In bowl of a stand mixer, beat together butter and sugar until creamy.
Mix in eggs and vanilla extract.
In a medium bowl, whisk together flour, dry pudding mix, baking soda, and salt.
Slowly add dry ingredients to wet ingredients. Mix until combined.
Slowly pour in 3 ounces of cream soda and mix to combine.
Remove bowl from mixer and stir in 2 cups butterscotch chips.
Use a small/medium scoop to form dough into balls.
Place cookie dough balls onto a prepared baking sheets.
Leave about a 2 inch space between each cookie.
Bake for 13 minutes.
Remove from oven and let cool slightly before moving to a cooling rack. Cool cookies completely on wire rack before filling.
For ButterBeer Filling, while cookies are baking and cooling, combine butter and vanilla in a bowl and mix with electric mixer until smooth.
Mix in powdered sugar and butterscotch pudding mix.
Slowly pour in cream soda, 2 ounces at a time, stirring after each addition until desired consistently is reached.
Place pudding mixture into fridge for 10 minutes.
Spoon chilled pudding mixture into piping bag and pipe onto flat side of 17 cookies. Top filled cookies with remaining cookies to create sandwiches.
Sprinkle filling sides with gold sprinkles.