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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
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Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 2 hours
Total Time 2 hours 18 minutes
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
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