You know when you are walking through the mall and all you can smell is fresh baked cookies? I don’t really go to the mall all too often but when I do, you better believe it’s for that cookie smell. And that’s exactly what my house smelled like when this butterscotch cookie cake was baking.
Butterscotch, butter, brown sugar…my dream recipe. Butterscotch chips are a huge weakness for me. I am not ashamed to even say that sometimes I buy a bag just for snacking.
My love of butterscotch comes honestly – my whole family loves it. My mom makes the best butterscotch pie you can imagine. In fact, I’m not sure why I have never blogged about it. I’m salivating just telling you about it.
And this cookie cake – so simple. And the texture was so amazing – chewy on the outside, soft and buttery on the inside. And then there’s the butterscotch – just cannot be beat.
Butterscotch Chip Cookie Cake
Yield: 8 slices
Prep Time: 5 minutes
Cook Time: 20 minutes
Butterscotch chips give a unique twist to a classic cookie cake recipe.
1/2 cup butter, room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup butterscotch chips
Preheat the oven to 350 degrees. Grease a 9-inch round pan and set aside.
In a small bowl, whisk together the flour, salt, cream of tartar and baking soda.
In the bowl of a stand mixer, cream the butter and sugars together until combined and creamy. Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.
With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the butterscotch chips.
Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 20-22 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.
Add in some chocolate chips, white chips, peanut butter chips or caramel bits in place of some of the butterscotch – or make a combination of your favorites!
Adapted from Food.com via Dine and Dish
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