Irresistibly Chewy Butterscotch Chip Cookie Cake: Your Ultimate Sweet & Salty Homemade Treat
Get ready to indulge in the most **irresistibly chewy butterscotch chip cookie cake** you’ve ever tasted! This amazing dessert is incredibly soft, perfectly sliceable, and strikes an exquisite balance between sweet and salty flavors. Best of all, it comes together effortlessly in just one bowl, meaning no stand mixer is required – making it the ideal easy homemade treat for any occasion, from casual gatherings to special celebrations.
Craving something a bit thicker? You can easily adapt this recipe to make my delicious bakery-style butterscotch bars in a standard 9×13-inch pan. They offer the same incredible flavor with a slightly different texture!
Why This Butterscotch Chip Cookie Cake is Simply the Best
What makes this particular butterscotch chip cookie cake stand out from the rest? It’s a combination of perfectly balanced flavors, an unbeatable texture, and the undeniable charm of a homemade creation. Here are the top reasons you’ll fall in love with this recipe:
- Sweet & Salty Perfection: This cookie cake is a symphony of flavors! The rich, buttery notes of the butterscotch chips are beautifully complemented by the subtle hint of sea salt in the dough, creating an addictive sweet and salty profile. When you add the luscious salted caramel sauce, it elevates the entire experience, making every bite a delightful contrast. Don’t even think about skipping that extra pinch of salt in the dough—it’s the secret ingredient that truly enhances and deepens the butterscotch flavor, preventing it from being overly sweet.
- Unbelievably Chewy Texture: Prepare for a cookie cake that rivals your favorite mall bakery! This recipe is based on our popular homemade cookie cake formula, specifically designed to deliver a wonderfully chewy and soft texture. It’s the kind of cookie cake that bends slightly when you bite into it, with edges that are just firm enough and a moist, tender center. This chewy characteristic is achieved through a careful balance of ingredients, ensuring each slice is pure bliss.
- Better Than Store-Bought Goodness: While many store-bought cookie cakes are good, they often lack that homemade touch and fresh flavor. This butterscotch cookie cake, with its custom-piped frosting and generous drizzle of caramel sauce, not only looks incredibly professional (like it came straight from a gourmet bakery!) but tastes infinitely better. You control the quality of the ingredients, and the freshness shines through in every sweet, salty, and buttery bite. Impress your friends and family with a dessert that looks sophisticated but is surprisingly simple to make!
Essential Ingredient Notes & Smart Substitutions
Crafting the perfect chewy butterscotch chip cookie cake starts with understanding your ingredients. Here’s a closer look at what you’ll need and why each component is important, along with some helpful tips for substitutions:
- Unsalted Butter: I always recommend using unsalted butter in baking. This gives you complete control over the total salt content of your cookie cake, allowing you to achieve that perfect sweet and salty balance without making it overly savory. You’ll be melting the butter for this recipe, which contributes to the incredible chewiness.
- Brown Sugar & Granulated Sugar: This dynamic duo is crucial for both flavor and texture. Light brown sugar adds moisture and a rich, caramel-like depth, contributing significantly to the cookie cake’s chewiness. Granulated sugar, on the other hand, helps create a crisper edge and provides the necessary structure, ensuring your cookie cake is sturdy enough to hold a slice without crumbling. I genuinely don’t recommend making substitutions here, as altering the sugar ratio can drastically change the final texture.
- Baking Powder: Pay close attention here – we’re using **baking powder**, NOT baking soda! Baking powder contains both an acid and a base, reacting when wet and again with heat, giving the cookie cake a lighter lift and helping it spread just right without becoming too thin or dense.
- Cornstarch: This seemingly small addition makes a huge difference! Cornstarch is the secret weapon for an even chewier texture and helps keep your butterscotch cookie cake wonderfully soft and moist for an extended period. If you don’t have it on hand, you can omit it, but you might notice a slight difference in chewiness.
- Butterscotch Chips: These are, of course, the star of our show! Their unique sweet, butter-caramel flavor beautifully complements the sweet and salty dough. While I find regular semi-sweet or milk chocolate chips can sometimes make this particular recipe a bit too rich or sweet, white chocolate chips would also be a fantastic alternative if you’re looking to mix things up or don’t have butterscotch.
- Caramel Sauce: Not only does this add an extra layer of luscious caramel flavor to your buttercream frosting, but it also creates that irresistible visual appeal when drizzled over the top of your finished cookie cake. I personally love using Torani Caramel Sauce for its consistent flavor and texture. Feel free to use your favorite high-quality caramel sauce.
- Cookie Cake Pan: While an 11-inch round cookie cake pan is ideal for that classic shape, don’t worry if you don’t have one! You can absolutely use my clever DIY Cookie Cake Pan hack to create one with foil, or simply bake it in a 9×13-inch light metal baking pan for a rectangular cookie cake. Just be aware that baking times will vary slightly depending on your chosen pan.
How to Make Your Chewy Butterscotch Chip Cookie Cake: Step-by-Step Guide
Creating this delightful **butterscotch chip cookie cake** is surprisingly simple. Follow these straightforward steps to achieve a perfectly baked, chewy, and flavorful dessert that will impress everyone!
Step 1: Prepare the Chewy Cookie Cake Dough
Begin by mixing all the ingredients for your cookie cake dough precisely as instructed in the full recipe card below. This recipe is designed to be made in one bowl without a mixer, making cleanup a breeze! Once your dough is mixed, it’s time to transfer it to your prepared pan. Using a spoon or your clean hands, drop the dough into small, even chunks across the greased surface of your pan. For easy removal, especially if you plan to invert the cookie cake onto a serving tray, I highly recommend lining the bottom of your pan with parchment paper.
After all the dough has been added, use a spatula or the back of your hands to gently but firmly press the dough into a smooth, even layer. Make sure to get it into all the corners and edges of the pan to ensure an even bake and a uniform shape.
Pro Tip: Pan Alternatives! Don’t have a specific 11-inch round cookie cake pan? No problem! You can bake this recipe in a 9×13-inch light metal pan for a rectangular cookie cake. Keep in mind that these will be a bit thinner, so start checking for doneness around the 12-minute mark to prevent overbaking. Alternatively, you can follow my popular DIY cookie cake pan hack to create a temporary round pan. Since these DIY pans don’t conduct heat as efficiently as real metal pans, they typically require an extra 4-6 minutes of baking time. Always keep an eye on the edges for a slight golden-brown hue.
Step 2: Craft the Decadent Salted Caramel Frosting
While your cookie cake is baking and cooling, prepare the luscious salted caramel buttercream frosting. Refer to the precise measurements and instructions in the recipe card below. While you *could* opt for canned frosting in a pinch, I highly recommend making this homemade version; the difference in taste and texture is truly incomparable! It’s creamy, smooth, and boasts that perfect balance of sweet and salty. Once your vanilla buttercream base is ready, stir in the 2 tablespoons of high-quality Torani Caramel Sauce (or your preferred brand) until it’s fully incorporated and wonderfully smooth. This infusion of caramel truly elevates the frosting, making it the perfect topping for your butterscotch cookie cake.
Step 3: Frost & Drizzle for a Bakery Finish
Once your butterscotch cookie cake has completely cooled (this is crucial for preventing melted frosting!), transfer your prepared salted caramel buttercream to a piping bag fitted with a large star tip. Start by piping a beautiful border around the entire edge of the cookie cake. This adds a lovely decorative touch and creates a natural “frame” for your dessert. To complete the bakery-worthy presentation, generously drizzle some additional Torani Caramel Sauce (or your favorite caramel) over the frosting and the center of the cookie cake. The caramel drizzle not only looks appealing but also adds another layer of delightful flavor.
Expert Tip for the Perfect Slice: For clean, neat slices that hold their shape beautifully, place your frosted butterscotch cookie cake in the refrigerator for at least 30 minutes before cutting. Use a sharp knife for the best results, wiping it clean between slices if needed.
Storage & Freezing Tips for Your Cookie Cake
To ensure your homemade butterscotch chip cookie cake stays as fresh and delicious as possible, proper storage is key. Here are my best tips for storing and freezing this delectable treat:
- Storing: This butterscotch chip cookie cake is at its absolute best—chewy, soft, and moist—within 2 days of baking. For optimal freshness, store it in an airtight container at room temperature. If you’re making it ahead of time for an event, I highly recommend waiting to frost it until the day you plan to serve it. This keeps the cookie base as fresh as possible. If it’s already frosted, gently wrap the entire frosted cookie cake in plastic wrap once the frosting has set (this helps prevent smudging) and store it in the refrigerator. Bring it back to room temperature for about 30 minutes before serving for the best texture.
- Freezing: While you *can* freeze cookie cakes, I generally find that they can lose some of their signature chewiness and become a bit drier in the freezer. However, if you absolutely need to prepare this in advance, I suggest freezing the baked, unfrosted cookie cake. Wrap it tightly in multiple layers of plastic wrap, followed by aluminum foil, to protect it from freezer burn. When you’re ready to enjoy it, simply thaw it to room temperature (this can take several hours on the counter or overnight in the fridge) before frosting and serving. Avoid freezing a frosted cookie cake if possible, as the frosting texture can change upon thawing.
Frequently Asked Questions About Our Butterscotch Cookie Cake:
Absolutely! Flexibility is key in baking. If you don’t own a specialized round cookie cake pan, you have a few excellent options. You can utilize my DIY cookie cake pan hack to create a custom round pan using aluminum foil, which works surprisingly well! Alternatively, this recipe can be baked in a standard 9×13-inch light metal baking pan. When using a 9×13 pan, your cookie cake will be a bit thinner, so be sure to adjust your baking time accordingly – it will likely bake faster. If you’re looking for a thicker, bar-style dessert with the same delicious butterscotch flavor in a 9×13 pan, I recommend checking out my dedicated butterscotch bars recipe, which is specifically formulated for that consistency and thickness.
You certainly can experiment with different flavor chips! While butterscotch chips are fantastic in this recipe, feel free to get creative. If you’re looking to substitute, I’d suggest a delightful mix of white chocolate chips and butterscotch chips to maintain a similar sweet profile. If you decide to go with classic chocolate chips (like semi-sweet or milk chocolate), I would recommend slightly decreasing the amount of added salt in the cookie dough. This is because chocolate chips can sometimes be very rich, and reducing the salt a bit will help prevent the cookie cake from becoming overly intense or heavy.
If you’re eager to explore more delicious cookie cake recipes, especially for celebrations like birthdays, be sure to check out my comprehensive cookie cake library! You’ll find a variety of flavors, including my classic chocolate chip cookie cake version, which consistently ranks as the best cookie cake recipe on Google!
I haven’t personally tested this specific butterscotch chip cookie cake recipe with gluten-free flour. However, many readers have had success converting traditional recipes by using a high-quality gluten-free all-purpose baking flour blend, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. If you try it, remember that gluten-free flours can absorb liquids differently, so you might need slight adjustments to the liquid content or resting time.
For a guaranteed delicious gluten-free option, I highly recommend trying my proven Chewy Gluten-Free Cookie Cake recipe. That recipe is designed specifically for gluten-free ingredients and delivers an amazing texture, though it uses a traditional chocolate chip dough. This butterscotch chip version, while equally delicious, has a slightly more buttery, sweet, and salty profile that makes it distinct.
Chewy Butterscotch Chip Cookie Cake
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Ingredients
For the Chewy Butterscotch Cookie Cake:
- ½ cup unsalted butter (melted)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt (crucial for balancing sweetness)
- ½ teaspoon baking powder
- 1 tablespoon cornstarch (optional, but enhances chewiness & moisture)
- 1 ¼ cup all-purpose flour
- 1 cup Butterscotch Chips
For the Salted Caramel Buttercream Frosting (optional, but highly recommended)
- ¼ cup unsalted butter (softened to room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ¼ cups powdered sugar
- 2 tablespoons Caramel Sauce (I used Torani brand, for both frosting and drizzle)
Recommended Tools
- 11″ cookie cake pan & large open star piping tip
- Parchment paper (optional, but recommended for easy removal)
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
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Preheat your oven to 350ºF (175°C). While the oven is preheating, take a moment to read through the helpful tips & tricks provided in the blog post above for the best recipe success.
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In a microwave-safe bowl or small saucepan, gently warm the unsalted butter (½ cup, or 1 stick) until it is just melted. Be careful not to let it brown or sizzle.
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Transfer the melted butter to a large mixing bowl. Add the light brown sugar (½ cup) and granulated sugar (½ cup). Stir vigorously by hand with a sturdy spoon or whisk until all ingredients are thoroughly combined and smooth. (For the chewiest texture, hand-mixing is often preferred over an electric mixer for this dough.)
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Next, stir in the large egg (1) and vanilla extract (2 teaspoons). Mix well until fully incorporated. Then, add the baking powder (½ teaspoon) and salt (½ teaspoon), mixing until just combined.
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Gradually mix in the cornstarch (1 tablespoon, if using) and all-purpose flour (1 ¼ cups) until just a few streaks of flour remain. Finally, fold in the butterscotch chips (1 cup) until they are evenly distributed throughout the dough. Be careful not to overmix the dough once the flour is added.
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Generously grease your chosen cookie cake pan (11-inch round, 9×13-inch, or DIY). If you intend to invert the baked cookie cake onto a serving tray rather than serving it directly from the pan, I highly recommend lining the bottom of the pan with a circle (or rectangle) of parchment paper. This simple step makes releasing the cookie cake incredibly easy and prevents sticking.
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Carefully spread the cookie dough into an even, uniform layer within the prepared pan, making sure to press it into the edges. For an extra touch of visual appeal, sprinkle a few additional butterscotch chips on top of the dough before baking. Bake for 16 to 18 minutes. The edges should appear lightly golden brown, but the center might look a little under-baked. This is perfectly normal! The residual heat from the pan will continue to bake the cookie cake as it cools, ensuring a perfectly chewy and moist result. Do not overbake!
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Once baked, remove the cookie cake from the oven and allow it to cool completely in the pan on a wire rack. This is a critical step; frosting a warm cookie cake will result in melted frosting. While the frosting is optional, this butterscotch cookie cake is incredibly delicious even without it!
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After your butterscotch cookie cake has fully cooled, transfer the prepared salted caramel buttercream to a piping bag fitted with a large star tip. Decorate by piping a festive border around the cookie cake’s edge. Then, artfully drizzle some extra caramel sauce on top of the frosting to finish, adding both visual appeal and an extra burst of caramel flavor.
To Make the Salted Caramel Buttercream Frosting:
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In a medium mixing bowl, beat the softened unsalted butter (¼ cup), vanilla extract (1 teaspoon), and salt (¼ teaspoon) together on medium-high speed for about 1 minute, until the mixture is smooth and creamy. Reduce the mixer speed to low, then gradually add the powdered sugar (total 1 ¼ cups), about ¼ cup at a time, allowing each addition to incorporate before adding more. You may need to stop occasionally and scrape down the sides of the bowl. Once all the powdered sugar is mixed in, add the caramel sauce (2 tablespoons) one tablespoon at a time, beating until fully combined. Finally, increase the mixer speed to high and beat for 2-3 minutes until the frosting is light, fluffy, creamy, and has a good consistency for piping.
Consistency Adjustments: If your frosting appears too runny, gradually add more powdered sugar, one tablespoon at a time, until you reach the desired stiffness. If it seems too stiff, you can add a tiny bit (about ½ teaspoon at a time) of milk or cream until it becomes perfectly pipeable.
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This recipe yields just enough frosting to pipe a generous border along the edges of an 11-inch cookie cake, leaving space to write a message in the middle if desired.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Chef’s Notes for Success:
Cookie Cake Pan Versatility: Don’t fret if you don’t have a specific 11-inch metal cookie cake pan! This recipe is adaptable. You can use a 9×13-inch metal baking pan to create a delicious rectangular cookie cake. Keep in mind that a thinner cake will bake a bit faster, so start checking for doneness a few minutes earlier. For an even thicker cookie, you could also bake it in a smaller 8-inch or 9-inch round pan, but you’ll need to increase the baking time significantly until the edges are golden and a toothpick inserted into the center comes out with moist crumbs. For a unique round shape without a specialty pan, try my DIY cookie cake pan tutorial.
Effortless Cookie Cake Removal: To flawlessly remove your butterscotch cookie cake from the pan once it’s cool to the touch, run a thin, sharp knife gently along the edges of the pan. This helps loosen any baked-on bits. Then, place a flat serving platter or cutting board upside down on top of the pan and, holding both firmly together, quickly flip them over. The cookie cake should release easily. Next, place your final serving platter over the inverted cookie cake and flip it once more, so the top is facing up. Now it’s perfectly positioned and ready for decorating!
If you do plan on inverting the cookie cake (which is great for presentation!), I strongly recommend lining the bottom of your pan with parchment paper before adding the dough. This virtually guarantees a smooth release every time.
Nutrition Information (per serving, estimated)