Chocolate Chip Butterscotch Cookie Bars
These Chocolate Chip Butterscotch Cookie Bars are a cross between a chewy chocolate chip cookie recipe and a chewy butterscotch blondie recipe. This easy butterscotch chocolate chip cookie bar recipe comes together in just one bowl! This is an easy dessert recipe perfect for chocolate and butterscotch lovers!
These Chewy Chocolate Chip Butterscotch Cookie Bars are rich, easy to make, and the perfect cross between a chewy chocolate chip cookie and a butterscotch blondie! Plus, this is a no-chill cookie dough recipe!
You know those people in the world who live and die by expiration dates?
Like, if something is a day past the expiration date, they immediately throw it out.
Yeah, that’s not me.
I mean, the expiration date is really just a suggestion…
(I know, I know—there are probably some of you who are cringing right now. Rest assured, I totally mean this within reason. 😉)
That box of brownies that’s just unopened and expired a couple months prior? I’m sure that’s fine.
The coffee beans that expired a year ago? No biggie. Just double up the measurements and you’re good to go.
The unopened bag of butterscotch chips that expired just a mere month ago? Totally acceptable.
…
Yeah, that last one really backfired on me.
Using expired butterscotch chips? Not my finest hour.
Okay, so those butterscotch chips weren’t actually all that bad. But when I compared them to a brand-new-just-bought-yesterday bag, there was a distinct difference.
The older bag, despite being unopened, was a bit on the stale side while the new bag was fresher with bolder flavor.
So…between that and over baking them, the first ‘test’ batch of these Chocolate Chip Butterscotch Cookie Bars weren’t my favorite.
They were just missing that ‘it’ factor, and after making some necessary tweaks to the recipe, they’re 100% better and definitely full of the flavor I was expecting.
Because butterscotch chips (when new) are 🙌🏻.
All right, so I’m a big fan of recipes with chocolate chips and butterscotch chips. The combination of the two flavors play off of each other really well.
This Butterscotch Chocolate Chip Cookie Bar Recipe is very similar to a traditional chocolate chip cookie recipe (and these could easily be made into chocolate chip butterscotch cookies).
I wanted these bars to be a bit chewier and almost-fudge-like in consistency (fudgy is the best way I can describe the texture, despite the fact this is not a chocolate dough). Like, a cross between a chocolate chip cookie and a butterscotch blondie (these Strawberry Blondies are to die for!).
So, to get that extra chewiness, there’s a bit of cornstarch in the recipe and a bit more dark brown sugar than granulated sugar.
Lately, cookie bars have been my latest baking obsession!
They’re ridiculously easy, and kind of the lazy way to make cookies.
For instance, while this recipe is slightly changed up from my chewy chocolate chip cookie recipe (due to the butterscotch), you can pretty much take any cookie dough recipe and bake it in a pan instead of in individual cookies.
So, How To Make Cookie Bars Instead Of Cookies?
Make the dough, press it in a baking pan, and let it bake. (Seriously, so easy!) Plus, it means a cookie recipe with no chilling required! The absolute best.
Chewy Chocolate Chip Butterscotch Cookie Bars Tips & Tricks:
- Like these Marshmallow Peanut Butter Chocolate Chip Cookie Bars, line your 9×9 pan with non-stick foil. You could use a non-stick baking spray, BUT, using non-stick foil means easy peasy clean-up.
- I mentioned this above, but I would highly suggest using dark brown sugar in this recipe. In most recipes, dark brown sugar and light brown sugar are interchangeable, but with this recipe, the dark brown sugar really enhances the butterscotch flavor.
- I used semi-sweet chocolate chips, however, feel free to use milk chocolate chips or dark chocolate chips, if you prefer.
Chocolate butterscotch heaven.
Chocolate Chip Butterscotch Cookie Bars
Ingredients
- 1/2 cup butter, softened to room temp
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg, large
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder, optional
- 1 1/2 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 1 tsp cornstarch
- 2/3 cup butterscotch chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a 9x9 baking dish with non-stick foil (or spray with baking spray).
- In a bowl, cream butter, brown sugar, and granulated sugar together (you can do this with a hand mixer, standing mixer, or by hand with a rubber spatula). Once well combined, add in the egg, and mix until well combined.
- Add in the baking soda, salt, espresso powder, and vanilla extract. Mix until combined.
- Add in flour and cornstarch, mixing until combined.
- Lastly, add in butterscotch chips and chocolate chips.
- Press dough into your prepared baking dish (making sure the dough is spread in an even layer).
- Bake for 20-22 minutes, or until the bars are lightly golden brown and set.
- Allow to cool before slicing.
- Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Here are some other recipes you might enjoy:
Chocolate Chip Cookie Peanut Butter Pie
Gooey Peanut Butter Crumb Bars
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
Just made these and they’re a hit in our house. Delicious! Thank you
I made these last weekend and I’m about to make another batch. Sooo good! We finished them in 2 days.
Making my second batch of these because friends love them! They are delicious. I added a little more chocolate chips and a little less butterscotch chips keeping within the same total amount. Only because I like chocolate more than butterscotch. They came out perfect.
Thank you for sharing,
Jackie
I’m so happy to hear you loved them! ❤️
I used parchment paper instead of non-srick aluminum foil and had to bake them for 30 minutes for the batter to set.
YES!!! This satisfied everyones craving! Thank You!