• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Soft Butterscotch Cookies with Ganache Filling

September 19, 2022 by Heather Smoke Leave a Comment

Jump to Recipe Print Recipe

An easy, high altitude recipe for soft butterscotch cookies, sandwiched together with creamy chocolate ganache filling. The cookie dough comes together quickly, and the butterscotch cookies bake up so incredibly soft and chewy. They’re great on their own, or you can even mix in some butterscotch chips to add more butterscotch flavor. I love filling them with dark chocolate ganache, though, to make the most delectable butterscotch chocolate cookie sandwiches you’ll ever taste.

You might also love these soft date pecan cookies, raspberry thumbprint sugar cookies, and three-ingredient peanut butter cookies.

Butterscotch cookies filled with ganache.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Soft for Days. The butterscotch syrup is a key ingredient to give these soft butterscotch cookies their signature texture. Days after baking, they still taste as soft as they were fresh from the oven.

High Altitude Tested. I develop all the recipes on this site for Denver’s altitude of 5,280 feet, so mountain bakers can bake with confidence.

Perfect for the Holidays. These would make a wonderful addition to a Christmas cookie box. They also freeze beautifully, so you can get your baking done in advance.

Easy to Make. You’ll love the simplicity of today’s recipe, with standard pantry ingredients and an easy method of making the cookie dough.

Soft and chewy butterscotch cookies filled with ganache.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cookies

  • Butter. I bake with unsalted butter, but if you use salted, you should reduce the salt in the recipe.
  • Sugar. A combination of brown sugar and granulated sugar adds sweetness, moisture, and a hint of molasses. The moisture in the brown sugar also makes a softer, chewier cookie.
  • Egg. Gives the cookie dough structure and helps to bind the dough together.
  • Butterscotch Syrup. The butterscotch syrup adds a wonderful butterscotch flavor to the cookies, as well as keeps them so soft. If you can’t find butterscotch syrup, Lyle’s golden syrup or treacle syrup is a good substitute.
  • Vanilla Extract. Flavor.
  • Corn Starch. Tenderizes the cookie dough for a softer texture.
  • Baking Soda. Leavens the cookies so they puff up as they bake.
  • Salt. Balances the sweetness.
  • Nutmeg. Adds a nice depth of flavor to complement the butterscotch, but it can be left out.
  • Flour. All-purpose flour adds structure and strength.
Ingredients for soft butterscotch cookies.

Ganache

  • Chocolate. For the chocolate, I prefer a darker or semi sweet chocolate, around 55% cacao. The richer flavor is a nice balance to the sweet cookies.
  • Cream. You need the high fat content of heavy whipping cream to make the ganache.
Stack of butterscotch sandwich cookies, one with a bite taken.

Instructions

Cookies

  • In a bowl, use an electric mixer to beat the butter, brown sugar, 1/4 cup granulated sugar, egg, butterscotch syrup, vanilla, corn starch, baking soda, salt and nutmeg for 2 minutes, until fluffy.
  • Step 1 for making butterscotch cookies.
  • Step 2 for making butterscotch cookies.
  • Add the flour, and use a spatula to fold everything together to form a dough.
  • Step 3 for making butterscotch cookies.
  • Step 4 for making butterscotch cookies.
  • Use a small cookie scoop with a release lever to portion the dough into 24 portions.
  • Roll the dough into balls, then coat in the remaining 1/4 cup granulated sugar.
  • Flatten the dough balls slightly with the palm of your hand or the bottom of a glass.
  • Step 5 for making butterscotch cookies.
  • Step 6 for making butterscotch cookies.
  • Step 7 for making butterscotch cookies.
  • Cover the flattened dough balls and refrigerate for 2 hours.
  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with a piece of parchment paper.
  • Place the chilled cookies 3 inches apart on the baking sheet, and bake for exactly 8 minutes. Cool the cookies for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Note: When the cookies are hot from the oven, they’ll be slightly puffed, but the centers will settle down and flatten a bit as they cool.

Soft and chewy butterscotch cookies on a cooling rack.

Ganache

  • Chop the chocolate and set aside.
  • In a small saucepan, warm the cream over medium low heat just until hot and beginning to simmer around the edges. Remove from the heat and stir in the chopped chocolate until smooth.
  • Let the ganache cool for 15-20 minutes. It should still be pourable, but thickened enough that it won’t run off the cookies.
  • Chopped chocolate melting into hot cream in a saucepan.
  • Chocolate ganache in a bowl.
  • Match up the cookies by size, and turn half of them over.
  • Spoon the ganache onto the bottoms of half the cookies, gently spreading it close to the edges, but not so close that it will run off.
Butterscotch cookies topped with chocolate ganache.
  • Wait 2 minutes, then gently place the other half of the cookies on top of the ganache.
  • Chill the cookies in the refrigerator for 30 minutes to quickly set the ganache.
Butterscotch chocolate cookie sandwiches.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store the cookies?

Store the cookies in an airtight container at room temperature for 3 days, or in the freezer for up to 3-6 months.

Where do you find butterscotch syrup?

I used this Lyle’s Butterscotch Syrup, which I found one day shopping at my local World Market. It’s not likely to be stocked at most US grocery stores. It’s thick with a consistency similar to corn syrup.

Can I add butterscotch chips to the cookie dough?

Sure, just add the butterscotch chips when you add the flour.

Soft butterscotch cookies filled with chocolate ganache.

You Might Also Like

  • Brown sugar pecan cookies next to a coffee cup.
    Brown Sugar Pecan Cookies
  • Squares of brown butter cake drizzled with toffee sauce.
    Brown Butter Toffee Cake
  • Nutty chocolate chip cookies, with white chocolate and butterscotch chips, arranged on a cooling rack.
    Nutty White Chocolate Chip Butterscotch Cookies
  • Snickerdoodle blondies cut into squares and sprinkled with cinnamon sugar.
    Snickerdoodle Blondies

Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Butterscotch cookies filled with ganache.

High Altitude Soft Butterscotch Cookies with Ganache Filling

Heather Smoke
An easy, high altitude recipe for soft butterscotch cookies, sandwiched together with creamy chocolate ganache filling.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Chill Time 2 hrs
Total Time 2 hrs 18 mins
Course Dessert
Cuisine American
Servings2 dozen cookies (1 dozen sandwich cookies)

Equipment

  • Electric Mixer (Stand or Hand-Held)

Ingredients
 

Cookies

  • 6 tbsp unsalted butter, softened to room temperature
  • ½ cup light brown sugar, lightly packed
  • ½ cup granulated sugar, divided
  • 1 large egg
  • 2 tbsp butterscotch syrup
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp corn starch
  • ¾ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ⅛ tsp ground nutmeg
  • 2 cups all-purpose flour, fluffed, spooned and leveled

Ganache

  • 2 ½ oz semi sweet chocolate, chopped
  • 2 ½ oz heavy whipping cream

Instructions
 

Cookies

  • In a bowl, use an electric mixer to beat the butter, brown sugar, 1/4 cup granulated sugar, egg, butterscotch syrup, vanilla, corn starch, baking soda, salt and nutmeg for 2 minutes, until fluffy.
  • Add the flour, and use a spatula to fold everything together to form a dough.
  • Use a small cookie scoop with a release lever to portion the dough into 24 portions. Roll the dough into balls, then coat in the remaining 1/4 cup granulated sugar. Flatten the dough balls slightly with the palm of your hand or the bottom of a glass.
  • Cover the flattened dough balls and refrigerate for 2 hours.
  • Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with a piece of parchment paper.
  • Place the chilled cookies 3 inches apart on the baking sheet, and bake for exactly 8 minutes. Cool the cookies for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
    Note: When the cookies are hot from the oven, they'll be slightly puffed, but the centers will settle down and flatten a bit as they cool.

Ganache

  • Chop the chocolate and set aside.
  • In a small saucepan, warm the cream over medium low heat just until hot and beginning to simmer around the edges. Remove from the heat and stir in the chopped chocolate until smooth.
  • Let the ganache cool for 15-20 minutes. It should still be pourable, but thickened enough that it won't run off the cookies.
  • Match up the cookies by size, and turn half of them over. Spoon the ganache onto the bottoms of half the cookies, gently spreading it close to the edges, but not so close that it will run off. Wait 2 minutes, then gently place the other half of the cookies on top of the ganache. Chill the cookies in the refrigerator for 30 minutes to quickly set the ganache.
  • Store the cookies in an airtight container at room temperature for 3 days, or in the freezer for up to 3-6 months.

Notes

Store the cookies in an airtight container for up to 3 days, or freeze for 3-6 months.
Keyword Butterscotch, Chocolate Ganache, High Altitude Cookies, Sandwich Cookies, Soft Sugar Cookies
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cookies

Previous Post: « High Altitude One Layer Brown Butter Toffee Cake
Next Post: High Altitude Brown Butter Pumpkin Cake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Vanilla Malted Milk Cake for Easter
  • High Altitude Homemade Chocolate Hostess Cupcakes
  • High Altitude Mini Double Chocolate Skillet Cookie for Two
  • High Altitude Banana Cream Pie Cupcakes
  • High Altitude Pastel Party Birthday Cake with Lambeth Piping
  • Flower Shaped Strawberry Lemon Sandwich Cookies
  • High Altitude Pecan Caramel Sticky Buns (Caramel Rolls)
  • High Altitude Red Wine Chocolate Cake
  • High Altitude Carrot Crumb Coffee Cake
  • High Altitude Mini Eggless Funfetti Cake for Two

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme