I had some butterscotch chips leftover from last week’s apple butterscotch cookies recipe so I needed to use them in something tasty. My husband I also visited Louisburg Cider Mill in Louisburg, KS on a whim over the weekend. Even though everything is pretty much out of season by the first weekend in December, we still got to enjoy some of their apple donuts and peruse their general store, and ended up heading home with a combo-pack of three of their butters: apple butter (of course), pumpkin butter and peach butter, which I used in this little recipe. I went out on a limb here and guessed that peaches and butterscotch went together, but my husband will have to be the final judge of that. (Side note – I personally think fresh peach butter smells like dirty gym socks, so I also went out on a limb here in assuming it’d be better after baking, and thankfully I was right.) Enjoy!
Peach Butter & Butterscotch Cookies
Delicious and easy cookie recipe for cookies using peach butter, butterscotch chips and slivered almonds. Chips and nuts can be subbed out or skipped entirely!
- 1/4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1/2 cup old-fashioned quick-cooking oats
- 1/2 cup peach butter
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup butterscotch chips
- 1/2 cup slivered almonds, or other nut (optional)
- Preheat oven to 350 degrees.
- Cream the softened butter with the brown sugar.
- Add the egg, oats and peach butter and mix just until blended.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Mix half the dry ingredients into the batter, then the 2 tbsp of butter, then the last half of the dry ingredients.
- Add the butterscotch chips and nuts if you chose to add those. Mix just until blended. Do not overmix.
- Bake in the 350-degree oven for 10 to 12 minutes.
Makes 2 dozen peach butter and butterscotch cookies.
Recipe Copyright Fifty-Two Cakes 2012
My little brother is deploying to Afghanistan, so I’m re-starting the 52 Cookies Project! Here’s my new recipe for apple butterscotch cookies! I started with a super basic cookie dough recipe and added in finely diced honeycrisp apples (my husband’s favorites) and some butterscotch chips. It makes about 3 dozen cookies. As always, to get those beautiful, perfectly round cookie dough balls I use this delightful cookie scoop.
Apple Butterscotch Cookies
Use fresh, crisp apples and butterscotch chips in this Apple Butterscotch Cookies. An easy cookie recipe for fans of honeycrisp apples and butterscotch.
- 2 sticks butter (1 cup), softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 tablespoons light corn syrup
- 2 teaspoons vanilla extract
- 1 large egg
- 2 3/4 cups flour
- 1/2 teaspoon salt
- 1 1/4 teaspoon baking soda
- 2 cups apples, finely diced
- 1 cup butterscotch chips
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
- Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
- Add the corn syrup, vanilla extract and egg and blend until combined.
- In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
- Add the finely diced apples and butterscotch chips (amounts are flexible) and mix to incorporate.
- Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of butterscotch apple cookie dough onto the cookie sheet lined with parchment paper.
- Bake in a 350-degree oven for 9 to 11 minutes.
- When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.
Recipe Copyright Fifty-Two Cakes 2012
Made this last week. Sorry I didn’t get around to posting it until now. My coworkers will have to attest to the deliciousness of one or both of these chocolate cheesecake recipes. I only intended to make a chocolate butterscotch cheesecake, but the recipe below yielded twice as much batter as I expected so I ended up with one chocolate butterscotch cheesecake, and two smaller Mexican chocolate cheesecakes.
Chocolate Butterscotch Cheesecake Recipe Ingredients
- 1 1/4 cup graham cracker crumbs
- 1/4 cup butter, melted
- 4 8-ounce packages of cream cheese, softened at room temperature
- 1 1/2 cups sugar
- 3/4 cups milk
- 4 large eggs, room temperature
- 1 cup Greek yogurt
- 1 tablespoon vanilla extract
- 1/4 cup flour
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup butterscotch chips, melted
Chocolate Butterscotch Cheesecake Recipe Directions
Preheat your oven to 350 degrees and grease an 8-inch or 9-inch springform pan. Combine the graham cracker crumbs and melted butter, and press into the bottom of your springform pan. Melt the chocolate in a double-boiler over low heat, stirring constantly. Once melted, remove from heat and begin working on your cheesecake batter. In your kitchen mixer, beat the cream cheese until it’s light and fluffy, and add the sugar gradually until smooth. Mix in the milk, then add the eggs one at a time beating just until blended (don’t overbeat). Add the Greek yogurt, vanilla extract and flour and beat until blended. Pour the chocolate into the cheesecake batter and beat just until blended. Pour over your graham cracker crust. I had some leftover mini chocolate chips I needed to get rid of so I sprinkled them across the top. They’ll sink in some as the cheesecake bakes. Bake for 1 hour, or until the middle is just a little jiggy (won’t seem quite “set”). Turn the oven off and leave the door closed and let the cake cool inside the oven overnight (or about 6 hours if you’re baking in the daytime – I bake at night, so I always just assume the rest of the world does, haha). Chill in the refrigerator until ready to garnish. Melt butterscotch chips on very, very low heat (with a teaspoon of vegetable oil if you like) stirring constantly and drizzle over the chocolate cheesecake.
A few pointers on this chocolate butterscotch cheesecake recipe:
- My cheesecake sank in the middle, which is typically a temperature-related thing — I honestly don’t care, it tasted great. I’ll put more time and love and attention into it next time.
- Now, I had about 1 cup I wanted to use so I poured the whole thing in the sunken-in part of my cheesecake – looking back I would’ve sliced it while it was cool OR just drizzled it OR just sprinkled butterscotch chips on it. It was really difficult to cut when it had hardened. Tasted delicious, though!
- Somehow I ended up with twice as much chocolate cheesecake batter than I thought this recipe would make. So I made two small Mexican chocolate cheesecakes in pie tins that I had laying around by mixing the chocolate butterscotch cheesecake batter with some cinnamon and cayenne. You could easily cut this recipe in half (except for the crust – you’ll need to keep that full size) and have a chocolate butterscotch cheesecake, or make the whole thing and end up with two.
This recipe for chocolate butterscotch bars is crazy easy, and gives us a simple, very “down-home” kind of taste. This was the second dessert sampled at the dessert tasting and wine night. Yummo.
Chocolate Butterscotch Bars Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 6 ounces of chocolate chips
- 6 ounces of butterscotch chips
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 14-ounce can sweetened condensed milk
Chocolate Butterscotch Bars Recipe
Preheat your oven to 325 degrees. Grind graham cracker crumbs in the food processor until you get 1.5 cups of graham cracker crumbs. Mix the graham cracker crumbs and melted butter, then press the mixture into a 9″ x 13″ rectangular baking pan. First layer the chocolate chips, then the butterscotch chips, then sprinkle the flaked coconut. Pour the sweetened condensed milk evenly over the top. Bake for 20 to 25 minutes. Cool, cut into squares, and serve! As my husband likes to say, “Too easy.” You may wish to toast a little coconut in the oven for a few minutes to garnish the top of these little chocolate butterscotch toffee bites.