• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Craft Room
  • FAQ
  • Work with Me
  • Contact
  • Homemade Cookie Cakes

Design Eat Repeat

Food Crafting, Free Printables, Recipes, Paper Crafting, Graphic Design and more!

Display Search Bar
  • Printables
  • Recipes
  • Food Crafts
  • Party Themes
  • Holiday Ideas
  • About
  • Blog View

Chewy Butterscotch Chip Cookie Cake

Share
Comments 0
Last Updated:October 19, 2022Published:June 26, 2022
This Post May Contain Affiliate Links
Jump to RecipeRate this Recipe

This chewy, soft, and perfectly sliceable butterscotch chip cookie cake comes together in one bowl (no mixer required!) and is the perfect sweet and salty treat!

Looking for something thicker? Bake my bakery style butterscotch bars in a 9×13 pan!

Round butterscotch cookie cake with slice taken out
Click Here to Pin this Recipe for Later!

Why I Love This Butterscotch Chip Cookie Cake

  1. Sweet & salty: The butterscotch chips and salted caramel sauce create a combination of sweet and salty flavors in this cookie cake. Don’t skip the added salt in the dough, as it really enhances the flavor!
  2. Super chewy: This recipe uses the viral homemade cookie cake recipe that provides a super chewy cookie cake reminiscent of a mall cookie.
  3. Better than store-bought: With piped frosting and a drizzle of caramel sauce, this butterscotch cookie cake will look store-bought, but taste so much better!
Hand holding a slice of butterscotch cookie cake

Ingredient Notes & Substitutions

  • Butter: I use unsalted butter so that I can control the amount of added salt.
  • Brown Sugar & Granulated Sugar: this combination gives a soft & chewy texture while giving the cookie cake the sturdiness to hold a slice. I don’t recommend substitutions.
  • Baking Powder: we’re using baking powder not baking soda!
  • Cornstarch: this gives the cookie cake a more chewy texture & helps it stay soft and moist for longer. If you don’t have it, you can omit it.
  • Butterscotch Chips: these compliment the sweet & salty dough so well! While I think it might be too sweet with regular chocolate chips, I think white chocolate would also work well here!
  • Caramel Sauce: this will add the caramel flavor to the frosting and be used as a drizzle on top of your sweet and salty cookie cake! I used Torani Caramel Sauce.
  • Cookie Cake Pan: Don’t have one? You can use my DIY Cookie Cake Pan hack to make one!
Bottle of Torani puremade caramel sauce

How to Make your Butterscotch Chip Cookie Cake:

Step 1: Make chewy cookie cake dough

Mix ingredients for your cookie cake according to the recipe below. Using a spoon or your clean hands, drop the dough into small chunks in the greased and/or parchment-lined pan. If you plan to invert the cookie cake on a tray, I highly recommend lining the bottom with parchment.

Once all dough has been added, use a spatula or your hands to press down the dough into a smooth layer (being sure to get all the corners).

Don’t have a round 11.5″ pan? You can bake in a 9×13 light metal pan (they’ll be a little thinner so watch the oven around the 12-minute mark) or create a DIY cookie cake pan. Because you don’t have as much heat from a real metal pan, these typically take an extra 4-6 minutes to bake.

Collage of butterscotch cookie dough in bowl and being pressed in round cookie cake pan

Step 2: Make Frosting

Use the ingredients in the recipe card below to make my salted caramel buttercream (you could use canned frosting but it won’t be as good!). Stir in the 2 tablespoons of Torani Caramel Sauce to finish your frosting.

Collage of bowl of vanilla frosting and large star piping tip

Step 3: Frost & Drizzle

Add your frosting to a piping bag fitted with a large star tip. After allowing the butterscotch cookie cake to fully cool, decorate by piping a border around the cookie cake. Then, drizzle some of the Torani Caramel Sauce on top of the frosting to finish!

Tip: For a perfect slice, place cookie cake in the refrigerator for at least 30 minutes before cutting with a sharp knife.

Storage & Freezing

  • Storing: This butterscotch chip cookie cake recipe is best enjoyed within 2 days for the chewiest, softest texture. If you are making ahead, I’d suggest waiting to frost until the day of OR gently wrap the frosted cookie after the frosting sets and place in the fridge.
  • Freezing: I don’t typically like freezing cookie cakes because I feel like they get dry and not as chewy in the freezer. If you do need to make this in advance, you could wrap the baked, unfrosted cookie in plastic wrap and when you’re ready to eat it, let it thaw to room temperature then frost.

Slice of butterscotch chip cookie cake with scoop of vanilla icecream and caramel sauce

Frequently Asked Questions:

Can I make this in a different pan?

If you don’t have a cookie cake pan, you can use my DIY cookie cake pan hack! You can also make this recipe in a 9×13 pan and they’ll just be a bit thinner (so bake a little less). You could also make my butterscotch bars in a 9×13 pan, which is the same recipe but thicker.

Collage of metal cookie cake pan and DIY foil metal pan

Can I use other flavor chips?

Absolutely! If substituting, I’d do a mix of white chocolate chips and butterscotch. If you use chocolate chips, I’d decrease the salt added in the cookie base a bit so they’re not too rich.

Or if you’re looking for more cookie cake recipes (they make perfect birthday cakes!), check out my full cookie cake library! My chocolate chip flavor version ranks as the best cookie cake recipe on google!

Can I make this cookie cake gluten-free?

I haven’t tested this particular recipe gluten-free, but you could try it with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

I also have a Chewy Gluten-Free Cookie Cake you might try! It’s a traditional chocolate chip dough, whereas this butterscotch chip cake recipe is a little more buttery, sweet, and salty.

Chewy Butterscotch Chip Cookie Cake

This chewy, soft, and perfectly sliceable butterscotch chip cookie cake comes together in one bowl (no mixer required!) and is the perfect sweet and salty treat!

Author: Melissa Rose
Prep Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Keyword: butterscotch chip cake
Servings: 12
Print this Recipe
5 from 1 vote
Did you make this recipe?
Leave us a review

Ingredients

  • ½ cup unsalted butter you will be melting this
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt If using unsalted butter, don't skip the salt!
  • ½ teaspoon baking powder
  • 1 tablespoon cornstarch optional but helps it be sturdy & stay moist
  • 1 ¼ cup all-purpose flour
  • 1 cup Butterscotch Chips

Salted Caramel Buttercream Frosting (optional)

  • ¼ cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ¼ cups powdered sugar
  • 2 tablespoons Caramel Sauce I used Torani brand

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

  1. Preheat oven to 350ºF. While preheating, be sure to read tips & tricks in post above for recipe success.

  2. Warm the butter in a microwave-safe bowl or saucepan until it’s just melted.

  3. In a large mixing bowl, combine the butter with the brown sugar and granulated sugar. Stir until combined. (I recommend mixing this by hand rather than a mixer.)

  4. Stir in the egg and vanilla extract, followed by the baking powder and salt.

  5. Mix in cornstarch and flour, followed by the butterscotch chips. Mix the dough until well-combined.

  6. Generously grease a cookie cake pan. If you plan to invert the cake onto a tray (rather than serving in the pan), I highly recommend lining the bottom with parchment paper in order for the cookie cake to invert out of the pan easily.

  7. Spread dough into an even layer in pan. Sprinkle on some extra butterscotch chips for added presentation. Bake for 16 to 18 minutes, or until edges are slightly golden brown. Do not overbake; it might look a little under-baked, but the residual heat from the pan will continue to bake the cookie even after you take it out of the oven.

  8. Cool completely and top with buttercream frosting, if desired (this cookie cake is so yummy even without the frosting!).

  9. After allowing the butterscotch cookie cake to fully cool, decorate by piping a border with your large star tip around the cookie cake. Then, drizzle some of the caramel sauce on top of the frosting.

To Make Frosting:

  1. Beat the softened butter, vanilla, and salt on medium-high speed for 1 minute until smooth. Turn the mixer to low speed then add the powdered sugar 1/4 cup at a time. You may need to stop and scrape down sides. One tablespoon at a time, add in the caramel sauce. Beat on high for 2-3 minutes until creamy and the frosting is at a good consistency to pipe.

    If it looks too runny, add more powdered sugar. If it looks too stiff, you can add a tiny bit of milk until you get to the desired consistency.

  2. This will make just enough frosting to pipe a generous border along the edges, as well as write a message in the middle.

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.

Recipe Notes

Chill for the perfect slice: Chill your cookie cake to slick the perfect serving of your butterscotch chip cake! 

Cookie Cake Pan: If you don’t have a 11.5-inch metal cookie cake pan, use a 9×13-inch metal pan for a rectangular cookie cake; this will result in a thinner cake, so it will finish baking a bit earlier. You can also make a DIY cookie cake pan or make a thicker cookie in a smaller 8″ or 9″ pan (you’ll just need to bake it longer).

Removing the cookie cake from the pan: When the butterscotch cookie cake is cool to the touch, run a knife along the edges of the pan to help loosen it. Then, place a flat platter or cutting board on top of the pan and quickly flip it over to release the cookie cake. Put your serving platter over the cookie cake and flip it again. Now you’re ready to decorate!

If you do plan to invert it, I highly recommend lining the bottom of the pan with parchment.

Nutrition

Calories: 338kcal
Fat: 12g
Saturated fat: 8g
Trans fat: 0.5g
Polyunsaturated fat: 1g
Monounsaturated fat: 3g
Cholesterol: 45mg
Sodium: 222mg
Potassium: 56mg
Carbohydrates: 55g
Fiber: 0.4g
Sugar: 43g
Protein: 2g
Vitamin A: 392%
Vitamin C: 0.02%
Calcium: 25%
Iron: 1%
Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
  • Homemade Cookie Cake Recipe
  • Chewy Funfetti Cookie Cake
  • Peanut Butter Cookie Cake
  • DIY Cookie Cake Pan
  • Double Layer Cookie Cake
  • Easy Basketball Cookie Cake
Previous Post
Easy Brownie Frosting
Next Post
Best Cookie Cake Icing

Reader Interactions

Leave a Comment Cancel reply

Recipe Rating




Primary Sidebar

Welcome

I’m Melissa - a Graphic Designer & Paper Crafter creating easy-to-assemble printables, party DIY's, and food crafts for family fun.
Read More...

Freebies Delivered

Free Baking e-club

Trending Now

Fudgy Cosmic Brownie Cookies

Fudgy Cosmic Brownie Cookies

Cosmic Christmas Tree Brownies

Cosmic Christmas Tree Brownies

Copycat Starbucks Lemon Loaf

Copycat Starbucks Lemon Loaf

12 EASY Circle Christmas Cookies

12 EASY Circle Christmas Cookies

Christmas Cookie Frosting

Christmas Cookie Frosting

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Favorites

Chewy M&M Cookie Cake

Chewy M&M Cookie Cake

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Copycat Panera Chocolate Chip Cookies

Copycat Panera Chocolate Chip Cookies

The Best White Wedding Cupcakes

The Best White Wedding Cupcakes

Trending Recipes

The Ultimate Moist Banana Bread

The Ultimate Moist Banana Bread

Quick 1 Hour Cinnamon Rolls

Quick 1 Hour Cinnamon Rolls

Homemade Cookie Cake Recipe

Homemade Cookie Cake Recipe

Homemade Cheese Crackers

Homemade Cheese Crackers

Free Monthly Baking Challenge
Join Now!
Back to Top

Footer

Melissa is a graphic designer & craft stylist living in the Midwest, specializing in easy food and paper crafts for holidays, parties, and everyday.
Read More
  • Contact
  • Image Usage Policy
  • Privacy Policy
  • Disclaimer
  • Terms
  • Contact
  • About
  • Free Printables
  • Work with Me
Copyright © 2023 Design Eat Repeat Site Credits Designed by Me Developed by Once Coupled