Double Chocolate Butterscotch Cookie Bars are part double chocolate chip cookie part butterscotch goodness – combined in a delicious, sweet bar. These bars are essentially 60% chocolate, 30% cookie and 20% butterscotch. It’s a pretty good ratio of chocolate to cookie if you ask me. There’s justtttt enough butterscotch to keep things interesting! You could totally swap caramel in for the butterscotch if that’s more your speed. Or Heath Bar. Or Oreos. The sky is the limit for add-ins with this recipe.
The easiest baked dessert
These bars are so easy to make! You can use a stand mixer or a hand mixer and a large bowl. Either way, you’ll only need one bowl to make these rich, gooey, double chocolate butterscotch cookie bars! I’ll be honest: this was my first cookie bar attempt and it certainly won’t be my last. I LOVE the fact that you can make the dough and pour it directly into your baking dish. No parchment, rolling, chilling or greasing the pan. It really doesn’t get much easier and the result is thick, chewy chocolate-y treat with not a whole lot of effort. These bars are incredible on their own but would be really great with a scoop of vanilla ice cream. I personally like to top these with a sprinkle of flaky sea salt but then again, I’m always on team #saltysweet
Pan size options & bake time
I used a 7½ x 10½ pan – but you could use an 8×8 or even a 9×13 pan. You’ll want to increase the baking time slightly for an 8×8 baking dish – my guess would be to around 28-30 minutes, but I’d check for done-ness around the 26 minute mark, just to be sure you’re not over-baking your bars. For a 9×13, you’ll want to decrease the time significantly. Start checking around 15 minutes. Finally, You’ll know they’re done when the edges set, the top turns golden brown, it doesn’t jiggle and you can insert a toothpick in the center and it qcomes out clean (or chocolately ;))
Double Chocolate Butterscotch Cookie Bars
- Stand mixer
- 7½ x 10½ pan
- 14 oz salted butter, with 8 oz softened via microwave for about 20 seconds until almost melty and 6oz at room temperature sounds crazy but don’t skip this step!
- ¼ cup brown sugar, packed
- 1¼ cup granulated sugar
- 1 tbsp molasses
- 1½ tsp vanilla extract
- 1 egg plus 1 yolk
- 2¼ cups all-purpose flour, add in 1 cup, a little at a time while mixer is on
- 1 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips Godiva is my fav semi-sweet chocolate
- 1 cup butterscotch chips Guittard is the best!
- Pre-heat the oven to 350 and get our your baking dish: 8×8, 7½x10½ or 9×13 – set aside
- Take 1 stick of cold butter straight from the refrigerator and heat it in the microwave for about 20 seconds, up to 30 until butter is softened but hasn’t melted. A few melty spots are ok but you want it mostly solid
- Add slightly warmed butter and 6oz of room temperature butter into bowl of stand mixer. Add in sugars and molasses – mix on medium speed for about 6 minutes or until mixture is fluffy and has lightened in color
- Add in yolk and whole egg and vanilla and mix on medium speed until voluminous, about 3 minutes.
- Add in 1 cup of flour, slowly, while mixer is mixing on lowest speed. Add in baking powder, soda, and salt. Then add in remaining flour the same way, slowly while mixer is running on low speed.
- Pour in chocolate chips and butterscotch chips and mix for another 30 seconds – 1 minute more until the dough is well-combined and the flour has been fully incorporated into the dough.
- Turn the dough over into your 7½x10½ pan and bake for 25 minuets or until top is set and a toothpick inserted into the middle of the bars comes out clean. See blog posts for varied times based on your pan size.
- Let cool for 15 minutes, cut and serve with ice cream! Or eat as is 🙂