Julie Clark
Posted:
Butterscotch Cookie Bars
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You just need 10 minutes to whip up these easy butterscotch cookie bars loaded with brown sugar and butterscotch chips. Best served with ice cream!
Chewy butterscotch cookie bars. Imagine these little butterscotch blondies fresh from the oven with a scoop of ice cream melting on top. Oh, and don’t forget the butterscotch ice cream topping.
Are you drooling yet? If not…are you breathing?!!
In my mind, butterscotch does not get the credit it deserves. When people think dessert, what comes to mind? Chocolate. Peanut Butter. Strawberries.
Butterscotch gets left in the dust.
But when you’re looking for an easy dessert to whip up, this chewy butterscotch bars recipe is the answer. Just 10 minutes. Simple ingredients. A little too easy.
About this Butterscotch Cookie Bars Recipe:
- Flavor: Brown sugar gives the bars a rich butterscotch flavor, and the butterscotch chips only enhance. The bars are very sweet, so cut them small.
- Texture: They’ll be very gooey when they come out of the oven. The warm, gooey bars are excellent served warm with ice cream. But if you want clean cut bars, allow them to cool for at least 30 minutes.
- Method: The cookie bars bake in a 9×13″ pan. They are thin cookie bars, but packed full of sweet flavor.
Ingredients
What can you use if you don’t have butterscotch chips? Use white chocolate chips.
Optional add-ins: pecans, chocolate chips or even a dash of cinnamon are all great ideas.
How to Make Butterscotch Cookie Bars
- Prepare. Preheat the oven to 350ºF. Spray a 9×13″ baking pan with cooking spray, then line with a piece of parchment paper. Spray the top of the paper with cooking spray as well.
- Wet ingredients. In a large mixing bowl, cream together the butter and sugar using an electric mixer. Add the vanilla and eggs to the butter mixture. Mix well.
- Add dry ingredients. Add the flour, baking powder and salt. Mix well. Stir in the butterscotch chips.
- Bake. Spread the cookie dough in the prepared pan. Bake for 30-35 minutes or until the bars are set in the middle.
Just a hint when you’re making these bars.
I recommend under baking them just a little bit. The recipe calls for baking the bars at 350 degrees for 30-35 minutes. I tend to bake them for no more than 30 minutes, but they will be a little underdone inside. If you want them firmer, add that extra 5 minutes to the baking time.
Butterscotch Cookie Ice Cream Sundaes
Serve the cookie bars with a scoop of vanilla bean ice cream. And maybe a drizzling of butterscotch sauce. The butterscotch cookie bars make for an amazing treat.
I promise.
Storage Instructions
Butterscotch cookie bars are best stored in an airtight container at room temperature for up to 5 days.
Here are some tips to help keep your bars fresh:
- Allow the bars to cool completely. If you package them while they are still warm, they may stick together.
- Use a container that seals tightly. This will help keep out air and moisture. A plastic container with a tight-fitting lid is a great option.
- Store the bars in a single layer, separated by wax paper or parchment paper. This will help prevent the bars from sticking together.
- If you are not going to eat the bars within 5 days, you can freeze them. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. When ready to eat, simply remove the bars from the freezer and let them thaw at room temperature for about 15 minutes before serving.
Butterscotch Cookie Bars
You just need 10 minutes to whip up these easy butterscotch cookie bars loaded with brown sugar and butterscotch chips. Best served with ice cream!
Servings 15 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 1/2 cup salted butter softened, 4 ounces
- 2 cups light brown sugar 400 grams
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour 260 grams
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350ºF. Spray a 9×13" baking pan with cooking spray, then line with a piece of parchment paper. Spray the top of the paper with cooking spray as well.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer.
- Add the vanilla and eggs to the butter mixture. Mix well.
- Add the flour, baking powder and salt. Mix well.
- Fold in the butterscotch chips.
- Spread the cookie dough in the prepared pan.
- Bake for 30-35 minutes or until the bars are set in the middle.
- Cut while the bars are still warm.
- Store any leftovers in an airtight container at room temperature for up to 5 days.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the bars being cut into 15 pieces, with 1 serving being 1 butterscotch bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 66g | Calories: 282kcal | Carbohydrates: 52g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 189mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 236IU | Calcium: 56mg | Iron: 1mg
Other Cookie Bar Recipes
These came out very good! I used salted butter and added a splash of butterscotch schnapps too. Addictive.
Turned out super delicious!
I wanted to make butterscotch cookie bars and could have sworn I used to find a recipe on the back of the nestles bag. They don’t have a recipe anymore so I had to come searching. I didn’t want to use oatmeal, and I was happy I found your recipe. I followed the recipe exactly, except I really wanted them in a jelly roll pan (11 x 15). Just made it fit. I baked in my oven for about 22 minutes. These are yummy and have a wonderful flavor! I will definitely be making them again, and next time I’ll… Read more »
I noticed on the demonstration on how to make the butterscotch cookies they used baking soda instead of powder.Which should we use. Thank You.
This is the best desert I’ve ever had! I’m pretty young and I made these taste great! Thanks for posting this recipe!!
Ps I love your personality!!!! 👍👍😃
I wanted to make something simple and this recipe caught my eye. I made it tonight and its amazing! I didn’t have butterscotch chips in the house so I added a cup of chopped pecans and a cup of toffee bits. These will be made again and again
My New Nabbor made this for My Family and We Loved it so much, hoping to make some of our own, for others! California San Diego
Let me start by saying I hate butterscotch. My family hates butterscotch. My roommate hates butterscotch. Years ago my mom handed over a huge bag of butterscotch chips she bought on sale and couldn’t figure out what to do with (no clue why she bought them in the first place because, again, she can’t stand butterscotch). I figured it would be better to at least try out a recipe than to just throw them away. That’s when I stumbled upon this absolute gem. It had the simplest ingredients and was definitely the quickest to whip up. I’m telling you I… Read more »
What if you double the amount of butterscotch chips?
I made this with my gluten free flour blend. Fabulous!
You can add slightly less than a cup just 3/4 cup or over ish of brown sugar instead of 2. Also roughly how long can keep till can’t eat (molded)?
Butter: salted or unsalted??
I just tried this and it came out like a rock! I only had medium eggs. Should I have used 3 in that case?
I made this and the its kind of gooey and I want them a little cakey but still chewy, what can you recommend for me to do or add or remove from the ingredients?
I was skeptical when putting these in the oven. They didn’t spread smoothly and it look different than the video. I used my hands to push them in the pan. So glad I tried these! They are amazing! I baked 30 minutes and they were perfect.