Chocolate Chip Butterscotch Cookie Cake (With An Adult Twist)

Chocolate Chip Butterscotch Cookie Cake

Chocolate Chip Butterscotch Cookie Cake

I’ve mentioned before that I’m not much of a drinker. I like my wine a time or two a week and I like some sweet liquors every once in a while; things like Baileys, Amaretto (it’s wonderful in hot tea) and Butterscotch Schnapps. Yep… they actually make a schnapps with that flavor.  And add Pinnacle Vodka in there sometimes too. I’m not normally a vodka drinker but the ones they make are actually creamy tasting and if you’ve read my blog for more than five minutes, you know creamy tasting and I are BFF’s from way back. 😀

When I was a kid, I loved those hard yellow butterscotch discs. Still do actually, though my teeth (or lack thereof hehe) can’t handle them anymore. So, years back, when I saw the schnapps with that flavor, I had to try it. And lo and behold, it tastes exactly like one of those candies. The problem is that I DON’T drink enough (laughs cause I’m whining that I don’t drink heavily. Go figure.) so a bottle lasts me approximately as long as it takes to go from birth to puberty. So I like to think of ways to use the stuff up that doesn’t involve me and a headache from syrupy booze.

Today, I was looking through my copy of Dam Good Sweets and I noticed a page I tagged. It was for Chocolate Chip Cookie cake. That alone sounded good and I was going to make it but then boozy inspiration entered my head (that sounds like I was sloshed when I thought of it lol. Y’all know what I meant right?) so I played around with the recipe. Not much… just enough to make it say “Janet Made Me!!” How, you ask? Simple. I added butterscotch chips as well as the chocolate and I added a slug of butterscotch schnapps to the batter. I also omitted the almond extract they called for and used dark brown sugar instead of light.

This worked out nicely. You can definitely taste the butterscotch flavor in the dough. Combined with the two different flavors of chips that are all melty and ooey gooey and the soft chewy cookie with crispity (yes, that too is now a word) edges, this all becomes one decadent treat. I had originally thought about sending it in to my husbands work with him, but no way is that happening now that I’ve tasted it hehe.

Now go bake a cookie!

Chocolate Chip Butterscotch Cookie Cake

  • 2 cups semi sweet chocolate chips
  • 1 1/2 cups butterscotch chips
  • 1/2 cup heavy cream
  • 9 1/2 tablespoons unsalted butter, room temp
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butterscotch schnapps (you could sub 1/4 teaspoon of butterscotch candy flavoring if you wanted to)
  • 1 egg
  1. Make your ganache- this will be the glaze later. Put 2/3 of a cup of the chocolate chips in a bowl. Microwave the cream until boiling, then pour over the chocolate chips in the bowl. Let sit for about a minute then stir well to melt the chocolate and make a smooth mixture. Cover and set aside. You can make this hours before hand if you want. Just leave out because it will harden in the fridge.
  2. Preheat oven to 350 degrees. Line a buttered 9 inch cake pan with a round of parchment paper (easiest way is to trace the outline of the with pencil on parchment then cut it out) then butter or spray the paper.
  3. Whisk the flour, salt and baking powder in a small bowl. Set aside
  4. In a large bowl, combine the butter, brown sugar, vanilla and schnapps. Mix with a hand mixer until well combined and fluffy. Scrape down the bowl, then add the egg.
  5. After the egg is well combined, stir in the flour mixture.. Stir just until well combined, then add the rest of the chocolate chips and the butterscotch chips
  6. Bake at 350 for about 25 minutes or until the top is golden brown and puffy and the edges look set. The middle will still look and feel somewhat soft..
  7. Let cool in the pan on a wire rack for about an hour. Run a butter knife around the edges of the pan. Carefully lay a plate over the top of the pan and invert the cookie, then do that again onto another plate to get it back right side up.
  8. Spoon your cooled ganache into a sandwich bag. Snip off the corner and pipe the ganache onto the top of the cookie. Eat the leftover ganache hehe.
  9. Serve this to hungry kids who will love you (the alcohol has cooked off). Or just do the usual… hide in the closet with it and don’t share. I’m cool with that too.

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5 thoughts on “Chocolate Chip Butterscotch Cookie Cake (With An Adult Twist)

  1. Did you post this on 4/20, just to taunt all those in Washington and Colorado (and everywhere else)? You tease! 😉

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