From cozy cookies to decadent cakes, butterscotch chips add a warm, buttery sweetness that makes any dessert irresistible. Whether you’re craving quick treats or show-stopping sweets, this collection of 31 recipes has something for every home cook. Get ready to discover your new favorite desserts—let’s dive in!
Butterscotch Chip Blondies
Craving something sweet but not too chocolatey? These butterscotch chip blondies are the chewy, caramel-kissed answer to your dessert prayers—perfect for when brownies feel too basic and cookies demand too much effort.
Ingredients
– 1 cup all-purpose flour (I always sift mine for fluffiness, trust me on this)
– 1/2 cup unsalted butter, melted and slightly cooled (because nobody wants scrambled eggs in their batter)
– 3/4 cup light brown sugar, packed (the secret to that deep molasses vibe)
– 1 large egg, at room temperature (it blends smoother, promise!)
– 1 tsp vanilla extract (the good stuff—imitation just won’t cut it)
– 1/2 tsp baking powder (for that perfect lift without being cakey)
– 1/4 tsp salt (balances the sweetness like a dream)
– 3/4 cup butterscotch chips (go for the classic ones; they melt into gooey pockets of joy)
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together the flour, baking powder, and salt until fully combined to avoid any clumps.
3. In a large bowl, mix the melted butter and brown sugar vigorously for about 2 minutes until it’s smooth and slightly thickened.
4. Beat in the egg and vanilla extract until the mixture is uniform and glossy.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, just until no flour streaks remain—overmixing makes them tough!
6. Gently stir in the butterscotch chips until they’re evenly distributed throughout the batter.
7. Spread the batter evenly into the prepared pan, smoothing the top with the spatula.
8. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Let the blondies cool completely in the pan on a wire rack for at least 30 minutes before slicing—patience rewards you with clean cuts! They emerge with a soft, fudgy center and crispy edges, loaded with buttery butterscotch bursts that make them irresistible warm or chilled. Try serving them à la mode with a scoop of vanilla ice cream for an epic dessert showdown.
Salted Butterscotch Chip Cookies
Craving something that’ll make your taste buds do a happy dance? These salted butterscotch chip cookies are the chewy, salty-sweet heroes your dessert dreams are made of—perfect for bribing friends, soothing souls, or just treating yourself (no judgment here).
Ingredients
– 1 cup unsalted butter, softened (trust me, room temp makes creaming a breeze)
– 3/4 cup packed light brown sugar (for that deep molasses vibe)
– 1/2 cup granulated sugar (because balance is key, folks)
– 2 large eggs, at room temp (they blend smoother, I swear)
– 1 tsp vanilla extract (the good stuff—imitation need not apply)
– 2 1/4 cups all-purpose flour (scoop and level to avoid dense cookies)
– 1 tsp baking soda
– 1/2 tsp salt (plus extra for sprinkling—sea salt flakes are my fave)
– 1 1/2 cups butterscotch chips (go for quality; they melt like heaven)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy—this incorporates air for a tender cookie.
3. Beat in the eggs one at a time, then mix in the vanilla extract until just combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
6. Fold in the butterscotch chips with a spatula to avoid overmixing, which can toughen the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them 2 inches apart.
8. Lightly press each dough ball to slightly flatten and sprinkle with a pinch of sea salt.
9. Bake for 9-11 minutes, or until the edges are golden brown but the centers still look soft—they’ll firm up as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Every bite delivers a gooey, buttery center with crispy edges and a salty kick that cuts the sweetness. Serve them warm with a glass of cold milk or crumble over ice cream for next-level indulgence.
Butterscotch Chip Muffins
Who needs a coffee shop run when you can fill your kitchen with the warm, buttery aroma of homemade muffins? These butterscotch chip muffins are like little pillows of happiness that’ll make your taste buds do a happy dance—perfect for breakfast, snacking, or bribing your kids to do their chores.
Ingredients
– 2 cups all-purpose flour (I always fluff it before measuring for lighter muffins)
– ¾ cup granulated sugar (because life’s too short for less sweetness)
– 2 tsp baking powder (the magic leavener that gives these lift)
– ½ tsp salt (balances the sweetness like a pro)
– 1 cup butterscotch chips (the star of the show—don’t skimp!)
– 2 large eggs, at room temperature (they blend smoother, trust me)
– 1 cup whole milk (richer flavor than skim, but use what you have)
– ½ cup unsalted butter, melted and slightly cooled (adds that irresistible buttery goodness)
– 1 tsp vanilla extract (pure vanilla for the win—imitation just won’t cut it)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Gently fold in the butterscotch chips to coat them in the dry mixture—this helps prevent sinking during baking.
4. In a separate medium bowl, beat the eggs lightly with a fork or whisk.
5. Add the milk, melted butter, and vanilla extract to the eggs, and whisk until smooth and fully incorporated.
6. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; avoid overmixing to keep the muffins tender.
7. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
8. Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
10. Allow the muffins to cool completely on the rack to set their texture, though sneaking one warm is totally acceptable.
Yes, these muffins emerge with a tender, cake-like crumb and a delightful crunch from the melted butterscotch chips. Serve them warm with a pat of butter for extra indulgence, or crumble one over ice cream for a dessert twist that’ll have everyone begging for the recipe.
Butterscotch Chip Pancakes
Kickstart your morning with these butterscotch chip pancakes that’ll make you forget all about that snooze button—fluffy, golden, and packed with sweet, melty pockets of butterscotch goodness that scream weekend vibes, even on a Tuesday!
Ingredients
– 1 cup all-purpose flour (I swear by King Arthur for that perfect fluff)
– 2 tbsp granulated sugar (because life’s too short for bland pancakes)
– 1 tbsp baking powder (the secret to sky-high stacks)
– 1/2 tsp salt (just a pinch to balance the sweet)
– 1 cup whole milk (room temp works best for smooth mixing)
– 1 large egg (preferably room temp—it blends like a dream)
– 2 tbsp unsalted butter, melted (and cooled slightly to avoid curdling)
– 1 tsp vanilla extract (pure vanilla for that warm, cozy flavor)
– 3/4 cup butterscotch chips (go for the good stuff—they melt into gooey heaven)
– Butter or oil for greasing (I use a dab of butter for that golden crisp edge)
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly, then add 1 cup whole milk, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—lumps are okay to avoid overmixing (tip: overmixing makes pancakes tough!).
4. Fold in 3/4 cup butterscotch chips evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer) and grease lightly with butter or oil.
6. Pour 1/4 cup portions of batter onto the hot skillet, spacing them apart to allow for spreading.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set (tip: wait for those bubbles—it’s your cue to flip!).
8. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
9. Repeat with remaining batter, greasing the skillet as needed between batches (tip: keep cooked pancakes warm in a 200°F oven to maintain fluffiness).
Serve these babies hot off the griddle—they’re delightfully fluffy with a crisp edge, and the butterscotch chips melt into sweet, caramel-like pockets that pair perfectly with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent twist.
Butterscotch Chip Nut Bars
Buckle up, buttercup—these butterscotch chip nut bars are about to become your new obsession, combining chewy, nutty goodness with that irresistible caramel-like sweetness that’ll have you sneaking bites straight from the pan! They’re ridiculously easy to whip up, perfect for satisfying those sudden sugar cravings or impressing friends without breaking a sweat.
Ingredients
– 1 cup all-purpose flour (I always sift mine for a lighter texture, trust me on this!)
– 1/2 cup unsalted butter, softened (room temp is key here for easy mixing)
– 1/2 cup brown sugar, packed (the dark variety adds a deeper flavor, my personal favorite)
– 1 large egg, at room temperature (it blends smoother and avoids curdling)
– 1 tsp vanilla extract (pure vanilla makes all the difference, skip the imitation stuff)
– 1/2 tsp baking powder (for that perfect rise without being cakey)
– 1/4 tsp salt (balances the sweetness beautifully)
– 1 cup butterscotch chips (go for the good quality ones—they melt like a dream)
– 1/2 cup chopped walnuts (toasted first for extra crunch, a game-changer!)
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined to avoid lumps.
3. In a separate large bowl, cream the softened unsalted butter and packed brown sugar with an electric mixer on medium speed for about 2 minutes until light and fluffy.
4. Add the room temperature egg and vanilla extract to the butter mixture, beating on low speed just until incorporated to prevent overmixing.
5. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a thick dough forms, being careful not to overwork it.
6. Fold in the butterscotch chips and chopped walnuts gently until evenly distributed throughout the dough.
7. Press the dough firmly into the prepared baking pan, using your hands or a spatula to create an even layer.
8. Bake in the preheated oven at 350°F for 20-25 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
9. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour before cutting into bars.
Rich, chewy, and packed with nutty crunch, these bars offer a delightful contrast of soft centers and crispy edges. Serve them warm with a scoop of vanilla ice cream for an indulgent treat, or pack them for a picnic—they hold up beautifully and are sure to disappear fast!
Chewy Butterscotch Chip Brownies
Kick off your baking adventure with these chewy butterscotch chip brownies—they’re the perfect mix of fudgy, sweet, and downright irresistible, guaranteed to make your kitchen smell like a cozy dessert paradise. Seriously, who can resist that golden-brown top and gooey center?
Ingredients
– 1 cup all-purpose flour (I always sift mine for extra fluffiness, trust me on this)
– 3/4 cup unsweetened cocoa powder (go for the dark kind—it adds depth without being too bitter)
– 1/2 teaspoon salt (a pinch of this savory hero balances all that sweetness)
– 1 cup unsalted butter, melted (room temp is my secret for smoother mixing, but melted works in a pinch)
– 2 cups granulated sugar (because life’s too short for less sugar, am I right?)
– 4 large eggs (room temp eggs blend better, preventing a grainy batter)
– 2 teaspoons vanilla extract (pure vanilla is my go-to for that warm, aromatic kick)
– 1 cup butterscotch chips (the star of the show—splurge on quality ones for maximum caramel goodness)
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking pan, then line it with parchment paper for easy removal later.
2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until fully combined and lump-free.
3. In a large bowl, pour in the melted unsalted butter and add the granulated sugar, stirring vigorously for about 2 minutes until the mixture is smooth and slightly glossy.
4. Crack in the 4 large eggs one at a time, beating well after each addition to incorporate air and ensure a light texture.
5. Stir in the vanilla extract until the mixture is evenly flavored and aromatic.
6. Gradually fold the dry ingredients from step 2 into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing.
7. Gently fold in the butterscotch chips until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared baking pan and spread it into an even layer with the spatula.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
10. Remove the pan from the oven and let it cool completely on a wire rack for at least 1 hour before slicing to set the fudgy texture.
So, what you get is a brownie that’s chewy on the edges with a soft, melt-in-your-mouth center, packed with butterscotch chips that add a caramel-like sweetness. Serve them warm with a scoop of vanilla ice cream for an epic dessert combo, or just enjoy them straight from the pan—no judgment here!
Butterscotch Chip Banana Bread
Let’s be real—banana bread is basically breakfast cake, and this butterscotch chip version is its glorious, caramel-kissed upgrade. Who needs plain when you can have playful perfection?
Ingredients
– 3 overripe bananas (the spottier, the sweeter!)
– 1/2 cup unsalted butter, softened (room temp blends like a dream)
– 3/4 cup brown sugar (for that deep molasses vibe)
– 2 large eggs (I crack ’em straight from the fridge, no fuss)
– 1 tsp vanilla extract (the good stuff—imitation need not apply)
– 1 1/2 cups all-purpose flour (spooned, not packed, for lightness)
– 1 tsp baking soda (freshness check: it should fizz with vinegar)
– 1/2 tsp salt (balances the sweetness like a pro)
– 1 cup butterscotch chips (because more is always merrier)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the bananas with a fork until mostly smooth (tiny lumps are totally fine).
3. Add the softened butter and brown sugar, then whisk vigorously for 2 minutes until fluffy.
4. Crack in the eggs and vanilla, whisking again until just combined.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Tip: Gently fold the dry ingredients into the wet mix—overmixing leads to toughness!
7. Stir in the butterscotch chips until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 55–60 minutes, or until a toothpick inserted comes out clean (no wet batter).
10. Tip: If the top browns too fast, tent with foil halfway through.
11. Cool in the pan for 10 minutes, then transfer to a wire rack.
12. Tip: Wait until fully cool before slicing—patience prevents crumbles!
Every slice is a moist, tender hug with melty butterscotch pockets and that cozy banana warmth. Serve it warm with a smear of butter or toasted for a crispy edge—breakfast, snack, or midnight treat, it never disappoints.
Oatmeal Butterscotch Chip Cookies
Kick off your baking adventure with these oatmeal butterscotch chip cookies—they’re the chewy, caramel-kissed heroes your cookie jar has been dreaming of, and honestly, they might just outshine your grandma’s classic (sorry, Nana!).
Ingredients
– 1 cup unsalted butter, softened (trust me, room temp makes creaming a breeze)
– 1 cup packed light brown sugar (for that deep molasses vibe)
– ½ cup granulated sugar (because balance is key, folks)
– 2 large eggs, at room temp (they blend smoother, no weird chunks)
– 1 teaspoon vanilla extract (the good stuff—imitation need not apply)
– 1 ½ cups all-purpose flour (scoop and level it, perfectionists)
– 1 teaspoon baking soda (freshness check: fizz in vinegar means it’s alive!)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– 3 cups old-fashioned rolled oats (not quick oats—texture matters here)
– 1 ½ cups butterscotch chips (go for quality brands; they melt like dreams)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain.
7. Fold in the old-fashioned rolled oats and butterscotch chips with a spatula until evenly distributed throughout the dough.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
11. Repeat with the remaining dough, ensuring the baking sheets cool between batches to prevent over-browning.
Let these cookies cool completely for that ideal chewy texture with a hint of crunch from the oats. Load them up with a glass of cold milk or crumble over ice cream for a next-level dessert—because why should plain cookies have all the fun?
Butterscotch Chip Scones
Ever have one of those mornings where only something buttery, sweet, and slightly indulgent will do? Enter these butterscotch chip scones—your new best friend for cozy weekends or sneaky Tuesday treats. They’re flaky, tender, and packed with caramel-like goodness that’ll make you forget all about that snooze button.
Ingredients
– 2 cups all-purpose flour (I always fluff it before measuring for extra lightness)
– 1/3 cup granulated sugar (because life’s too short for bland scones)
– 1 tbsp baking powder (the secret to that perfect rise)
– 1/2 tsp salt (balances the sweetness like a pro)
– 1/2 cup cold unsalted butter, cubed (keep it chilly for flaky layers)
– 3/4 cup butterscotch chips (go for the good stuff—they melt like dreams)
– 1/2 cup heavy cream (richness is key here)
– 1 large egg, room temp (it blends smoother, trust me)
– 1 tsp vanilla extract (my holy grail for warmth)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients.
4. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining.
5. Gently stir in the butterscotch chips to distribute them evenly.
6. In a separate small bowl, whisk together the heavy cream, room temperature egg, and vanilla extract until smooth.
7. Pour the wet ingredients into the dry mixture and stir with a fork until just combined—avoid overmixing to keep the scones tender.
8. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together.
9. Pat the dough into a 1-inch thick circle.
10. Use a sharp knife to cut the circle into 8 equal wedges.
11. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
12. Brush the tops of the scones lightly with extra heavy cream for a golden finish.
13. Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick inserted comes out clean.
14. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Delightfully crumbly on the outside with a soft, buttery interior, these scones are studded with melty butterscotch pockets that scream comfort. Serve them warm with a drizzle of caramel sauce or alongside your morning coffee for a treat that feels fancy without the fuss.
Butterscotch Chip Ice Cream
Zesty doesn’t even begin to describe this butterscotch chip ice cream—it’s the frozen treat that’ll have you questioning why you ever settled for store-bought. With its rich, caramel-like sweetness and delightful chocolatey crunch, it’s basically a party in your mouth that even your freezer will thank you for. Trust me, once you taste this homemade magic, you’ll be scooping seconds before the first bowl is empty!
Ingredients
– 2 cups heavy cream (the richer, the better for that velvety texture)
– 1 cup whole milk (none of that skim stuff—go full-fat for creaminess)
– 3/4 cup granulated sugar (because life’s too short for less sweetness)
– 4 large egg yolks (I prefer room temp eggs here for easier blending)
– 1 tsp vanilla extract (pure vanilla is my go-to for that warm flavor boost)
– 1/2 cup butterscotch chips (the star of the show, so don’t skimp!)
– 1/4 tsp salt (a pinch to balance all that sweetness)
Instructions
1. In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar over medium heat.
2. Heat the mixture, stirring occasionally, until it reaches 170°F on a candy thermometer—this ensures the sugar fully dissolves without scalding.
3. In a separate bowl, whisk 4 large egg yolks until pale and slightly thickened, about 2 minutes.
4. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks while whisking constantly to temper them and prevent curdling.
5. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
6. Cook over low heat, stirring continuously, until the mixture thickens and coats the back of a spoon, about 5-7 minutes—don’t let it boil!
7. Remove from heat and stir in 1 tsp vanilla extract and 1/4 tsp salt until fully incorporated.
8. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for a smoother base.
9. Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 4 hours or until completely cold.
10. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
11. In the last 2 minutes of churning, add 1/2 cup butterscotch chips and let them mix in evenly.
12. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
The result is irresistibly creamy with a deep butterscotch flavor that pairs perfectly with the melty chocolate chips—serve it in waffle cones for extra crunch or atop a warm brownie for the ultimate indulgence.
Classic Butterscotch Chip Shortbread
Hang onto your aprons, folks—this butterscotch chip shortbread is about to become your new go-to treat for when life demands a buttery, crumbly hug. It’s the kind of recipe that makes you wonder why you ever bothered with store-bought cookies, and trust me, your taste buds will thank you (and maybe even write you a thank-you note).
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature—because cold butter is just too stubborn to cream properly, and we’re not here for drama.
– 1/2 cup granulated sugar, for that perfect sweet balance without overwhelming the butterscotch.
– 2 cups all-purpose flour, sifted to avoid any lumpy surprises—nobody wants a flour bomb in their shortbread.
– 1/2 teaspoon salt, because a pinch of savory makes the sweet sing louder.
– 1 cup butterscotch chips, my absolute favorite for that caramel-like goodness that melts into every bite.
Instructions
1. Preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later—this little hack saves you from shortbread stuck in the pan drama.
2. In a large bowl, use an electric mixer on medium speed to cream together the softened unsalted butter and granulated sugar for about 2-3 minutes, until it’s light and fluffy; this incorporates air for a tender texture, so don’t rush it!
3. Gradually add the sifted all-purpose flour and salt to the butter mixture, mixing on low speed just until combined—overmixing can make the shortbread tough, so stop as soon as no dry spots remain.
4. Gently fold in the butterscotch chips with a spatula until they’re evenly distributed throughout the dough.
5. Press the dough firmly and evenly into the prepared baking pan, using your fingers or the bottom of a measuring cup to smooth it out; this ensures it bakes uniformly without any thick or thin spots.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden brown and the center looks set—a toothpick inserted should come out clean, but avoid overbaking to keep it from drying out.
7. Remove the pan from the oven and let the shortbread cool completely in the pan on a wire rack for at least 1 hour before slicing into squares.
Resulting in a melt-in-your-mouth masterpiece, this shortbread boasts a rich, buttery base with pockets of gooey butterscotch that add a delightful chew. Serve it alongside a hot cup of coffee for a cozy afternoon pick-me-up, or crumble it over vanilla ice cream for an instant dessert upgrade that’ll have everyone begging for the recipe.
Butterscotch Chip Fudge
Unbelievably easy and dangerously addictive, this butterscotch chip fudge is the sweet treat that’ll make you the hero of every potluck and party. Seriously, it’s so simple you could probably make it with your eyes closed (but please don’t—safety first, folks!).
Ingredients
– 3 cups semi-sweet chocolate chips (I always use Ghirardelli—they melt like a dream)
– 1 can (14 oz) sweetened condensed milk (the secret weapon for creamy perfection)
– 1 cup butterscotch chips (because more chips = more happiness)
– 1/4 cup unsalted butter (room temp blends smoother, trust me)
– 1 tsp vanilla extract (the good stuff—imitation vanilla is a crime against desserts)
– 1/2 tsp salt (flaky sea salt if you’re feeling fancy)
Instructions
1. Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Combine chocolate chips, sweetened condensed milk, and butter in a medium saucepan over low heat.
3. Stir constantly with a silicone spatula for 5-7 minutes until completely smooth and glossy.
4. Remove from heat and immediately stir in vanilla extract and salt until fully incorporated.
5. Gently fold in butterscotch chips—don’t overmix to keep those lovely chip pockets intact.
6. Pour mixture into prepared pan and spread evenly with offset spatula.
7. Refrigerate uncovered for at least 2 hours until firm to the touch.
8. Lift fudge from pan using parchment overhang and place on cutting board.
9. Cut into 1-inch squares with sharp knife wiped clean between cuts for neat edges.
Nothing beats the creamy-smooth chocolate base studded with melty butterscotch surprises. Serve these squares slightly chilled for that perfect firm-yet-fudgy bite, or crumble over vanilla ice cream for an instant dessert upgrade that’ll have everyone begging for the recipe.
Butterscotch Chip Rice Krispie Treats
Yowza, who knew that childhood nostalgia could get even better? These butterscotch chip rice krispie treats are the ultimate upgrade to the classic, bringing a rich, caramel-like sweetness that’ll have you sneaking back for just one more square.
Ingredients
– 6 cups crispy rice cereal (the classic snap is key here!)
– 10 oz bag butterscotch chips (go for the good stuff—it makes all the difference)
– 1/4 cup unsalted butter (I always use unsalted to control the saltiness)
– 10 oz bag mini marshmallows (they melt faster and smoother than the big ones)
– 1/2 tsp vanilla extract (a splash adds depth, trust me)
Instructions
1. Grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking.
2. Pour the crispy rice cereal into a large bowl and set it aside for later.
3. Melt the 1/4 cup unsalted butter in a large pot over medium-low heat, stirring occasionally until fully liquid, about 2-3 minutes.
4. Add the 10 oz bag of mini marshmallows to the melted butter, stirring constantly until completely melted and smooth, which should take 3-4 minutes; tip: keep the heat low to avoid burning.
5. Remove the pot from the heat and stir in the 1/2 tsp vanilla extract until well combined.
6. Immediately pour the marshmallow mixture over the crispy rice cereal in the bowl.
7. Gently fold everything together with a spatula until the cereal is evenly coated, being careful not to crush the cereal; tip: work quickly before it sets.
8. Add the 10 oz bag of butterscotch chips to the mixture and fold them in until distributed throughout.
9. Transfer the mixture to the prepared baking dish, pressing it down firmly and evenly with your hands or a spatula; tip: lightly grease your hands to prevent sticking.
10. Let the treats cool at room temperature for at least 1 hour until set and firm.
11. Cut into squares and serve.
Effortlessly delightful, these treats boast a chewy, crisp texture with a buttery butterscotch flavor that melts in your mouth. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist, or pack them for a picnic—they’re sturdy enough to handle any adventure.
Butterscotch Chip Cheesecake Bars
Tantalizingly tempting and dangerously delicious, these butterscotch chip cheesecake bars are the dessert that’ll make you the hero of any potluck or Tuesday night (no judgment here). They combine the creamy dreaminess of cheesecake with the caramel-kissed magic of butterscotch chips in a portable bar form that’s basically begging to be devoured.
Ingredients
– 2 cups graham cracker crumbs (I always crush my own for that perfect texture)
– ½ cup unsalted butter, melted (because salted would throw off that sweet balance)
– 16 oz cream cheese, softened to room temp (this is non-negotiable for smooth blending)
– ½ cup granulated sugar (trust me, it’s the perfect sweetness level)
– 2 large eggs, at room temperature (cold eggs can make the filling lumpy)
– 1 tsp vanilla extract (the real stuff, not imitation)
– 1 cup butterscotch chips (I use the classic Hershey’s ones for that nostalgic flavor)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of the prepared pan to create an even crust layer.
4. Bake the crust for 8 minutes at 350°F until lightly golden around the edges, then remove from oven.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed for 2 minutes until completely smooth.
6. Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Mix in the vanilla extract until just combined, being careful not to overmix.
8. Gently fold in the butterscotch chips using a spatula to distribute them evenly throughout the batter.
9. Pour the cheesecake filling over the pre-baked crust and spread into an even layer with an offset spatula.
10. Bake at 350°F for 25-30 minutes until the edges are set but the center still has a slight jiggle.
11. Cool completely at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is even better for perfect slicing).
12. Use the parchment paper overhang to lift the bars from the pan and cut into 16 squares with a sharp knife wiped clean between cuts.
The creamy, tangy cheesecake layer contrasts beautifully with the sweet butterscotch chips and crunchy graham cracker base. Serve these chilled straight from the fridge, or get fancy by warming individual bars for 10 seconds in the microwave and topping with a scoop of vanilla ice cream for an epic dessert experience.
Butterscotch Chip Bread Pudding
Just when you thought bread pudding couldn’t get any more decadent, along comes this butterscotch-laced beauty that’ll make you forget all other desserts. This cozy, caramel-kissed creation transforms humble pantry staples into pure comfort magic—perfect for those “I need something sweet STAT” moments. Trust me, your taste buds will throw a party and everyone’s invited!
Ingredients
– 6 cups day-old French bread cubes (stale is better—it soaks up all that goodness!)
– 1 cup butterscotch chips (I use the good stuff—none of that waxy nonsense)
– 4 large eggs at room temp (they incorporate so much smoother this way)
– 2 cups whole milk (go big or go home—this ain’t the time for skim)
– 1 cup heavy cream (because why not make it extra luxurious?)
– ¾ cup granulated sugar (sweetens the deal perfectly)
– 2 tsp pure vanilla extract (the real deal—imitation need not apply)
– ½ tsp salt (balances the sweetness like a champ)
– ½ cup unsalted butter, melted (for that golden, crispy top we all crave)
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or non-stick spray.
2. Arrange the 6 cups of day-old French bread cubes evenly in the prepared baking dish.
3. Sprinkle 1 cup of butterscotch chips over the bread cubes, distributing them throughout.
4. In a large mixing bowl, whisk together 4 large room temperature eggs until frothy—this incorporates air for a lighter texture.
5. Add 2 cups whole milk, 1 cup heavy cream, ¾ cup granulated sugar, 2 tsp vanilla extract, and ½ tsp salt to the eggs, whisking vigorously until fully combined and smooth.
6. Slowly pour the wet mixture over the bread and chips in the baking dish, ensuring everything is evenly saturated—let it sit for 15 minutes so the bread absorbs all that liquid goodness.
7. Drizzle ½ cup melted unsalted butter evenly over the top for that irresistible crispy finish.
8. Bake at 350°F for 45-50 minutes, until the top is golden brown and the center is set (no jiggle when you shake the dish gently).
9. Remove from the oven and let it cool for at least 10 minutes before serving—patience rewards you with perfect slices!
What emerges is a warm, custardy masterpiece with pockets of melty butterscotch and a delightfully crisp top. Serve it straight from the dish with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate cozy dessert experience—leftovers (if there are any!) taste even better the next day, straight from the fridge.
Butterscotch Chip Trail Mix
Zesty and utterly addictive, this butterscotch chip trail mix is the snack that’ll make you forget all about those sad, store-bought bags. With sweet, buttery notes and satisfying crunch in every handful, it’s the perfect pick-me-up for hikes, desk snacking, or just surviving adulthood.
Ingredients
– 2 cups old-fashioned rolled oats (they toast up so much better than quick oats, trust me)
– 1 cup raw almonds (I like the crunch, but feel free to swap for pecans if you’re fancy)
– ½ cup honey (warmed slightly so it drizzles like liquid gold)
– ¼ cup coconut oil, melted (this gives it that irresistible gloss)
– 1 tsp vanilla extract (the good stuff—none of that imitation nonsense)
– ½ tsp sea salt (flaky salt makes everything better)
– 1 cup butterscotch chips (because who can resist that creamy sweetness?)
– ½ cup dried cranberries (for a pop of tartness that balances the sweet)
Instructions
1. Preheat your oven to 325°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats and raw almonds.
3. In a small microwave-safe bowl, heat the honey for 15 seconds to thin it slightly—this makes mixing easier.
4. Pour the warmed honey, melted coconut oil, vanilla extract, and sea salt over the oat-almond mixture.
5. Stir vigorously until every oat and almond is evenly coated—no dry spots allowed!
6. Spread the mixture in a single, even layer on the prepared baking sheet.
7. Bake for 18–20 minutes, stirring halfway through, until the oats are golden brown and fragrant.
8. Remove from the oven and let cool completely on the baking sheet for about 30 minutes—this is crucial for crispiness.
9. Once cooled, transfer the mixture to a large bowl and add the butterscotch chips and dried cranberries.
10. Gently toss to combine, being careful not to melt the chips with warm hands.
11. Store in an airtight container at room temperature for up to two weeks.
Heavenly doesn’t even begin to cover it—this trail mix boasts a perfect medley of crunchy oats, toasty almonds, and chewy cranberries, all hugged by sweet butterscotch. Serve it piled high in a mason jar for picnics or sprinkle over yogurt for a breakfast that feels like dessert.
Conclusion
Zesty and sweet, this collection proves butterscotch chips are a must-have for any baker. We hope these 31 treats inspire your next kitchen adventure! Try a recipe, share your favorite in the comments, and pin this roundup to your dessert board for later. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
