Butterscotch Cream Sandwich Cookies – Easy Cookie Sandwich Recipe With Butterscotch Chips

There’s something quietly confident about a cookie that doesn’t need a topping or drizzle to catch your eye. These butterscotch cream sandwich cookies hold their own. Piped into elegant spirals, filled with silky ganache and a thick swirl of white cream, they bring two textures together without a single crumb out of place.

You’re here because you searched for soft butterscotch cookies, or maybe you’ve seen a few butterscotch chip dessertsand wondered how to take things one step further. These aren’t just cookies with butterscotch chips stirred into the dough. They’re layered. Intentional. Each bite combines buttery cookie, rich ganache, and soft vanilla cream in equal measure.

This guide will walk you through how to make them, clearly, directly, and with a few notes from my own kitchen. You’ll also get tips for piping, chilling, and storing, plus a few suggestions for how to tweak the outcome depending on what you’re after.

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Why These Butterscotch Chip Cookies Are Different

Most butterscotch cookies recipes rely on mixing chips into a scoopable dough, then baking into soft mounds. But this recipe moves in a different direction. The dough here stays smooth, pipeable, and stable, built for structure, not spread.

The base has cornstarch to soften the texture and help the swirls hold their shape. When baked, the cookies come out tender and lightly golden, not crumbly or dry. You’ll be piping them, not rolling, so the finish is neat and intentional.

If you’ve made my Oatmeal Cream Pie Cookies before, you’ll understand how cream fillings elevate even simple bakes. The concept is similar here, but the flavors shift into deeper, sweeter territory.

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Ingredients: Buttery Dough Meets Butterscotch Ganache

The cookie dough begins with room-temperature butter, sugar, and a touch of vanilla. It’s important to beat until light but stop before it goes too airy. That structure supports the swirl.

I always add cornstarch to this kind of dough. It changes the texture in a way flour can’t on its own giving the cookie a softer crumb that doesn’t fall apart.

For the ganache, butterscotch chips meet heavy cream. I’ve tested a few chip brands, and the outcome can shift. If the ganache feels too stiff, a splash more cream fixes it. If it feels thin, let it cool for five extra minutes. Temperature affects the spreadability more than anything.

The white cream filling is a simple American-style buttercream. Cream, powdered sugar, and a bit of salt balance the sweetness.

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Piping and Baking: Shape Makes the Difference

Once the dough is mixed, transfer it into a piping bag with a large open star tip. It needs to be soft enough to pipe cleanly but firm enough to hold a swirl. If it’s too stiff, let it sit at room temperature for 10 minutes.

Pipe 2-inch rosettes onto parchment-lined trays. I’ve found it helpful to lightly press the peaks down with the back of a spoon. It softens the look without ruining the shape.

Bake at 350°F for 10 to 12 minutes. You’re looking for a light golden edge, not browning across the top. That color change on the edges tells you the texture is ready.

You’ll know they’re done when they lift easily from the parchment without bending. Let them cool fully on the tray. Warm cookies will break under pressure, and you’ll want clean sandwiches later.

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Filling the Cookies: Soft Layers That Set Cleanly

The ganache comes first. Spread a thin layer on the flat side of one cookie in each pair. Let it set slightly before adding the cream to prevent sliding.

Pipe a swirl of the vanilla cream filling next. It should hold shape but feel smooth when pressed. Then add a second thin ganache layer over the cream for balance.

Top with a matching cookie, press gently, and let them rest. You can chill them for 10–15 minutes if the filling feels soft.

Here’s where method matters. I’ve tried assembling them with the cream first, ganache second — but that made the center feel too sticky. In my notes, I always return to ganache–cream–ganache. It balances sweetness and helps the sandwich hold.

If you’re looking for another rich dessert with layered flavor, the Butterscotch Pie Recipe with Caramel Drizzle uses similar ingredients in a completely different structure.

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Storing and Serving Butterscotch Cookie Sandwiches

These cookies keep well. Store them in an airtight container at room temperature for up to three days. They’ll stay soft and flavorful, especially if you let them sit out for ten minutes before serving.

For longer storage, place them in the fridge. They’ll hold for five days. Let them warm slightly before eating to soften the buttercream.

If you’re serving them at a gathering, I recommend plating them with one swirl side facing up, one swirl side down. It adds contrast, and people tend to reach for the stacked ones first.

You can also make the cookies ahead and fill them the day you serve. That works especially well if you plan to try variations — like swapping the white cream for cinnamon-spiced buttercream or a maple version.

If you enjoy banana-based bakes, the Butterscotch Walnut Banana Bread pairs beautifully with these cookies on a fall dessert tray.

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One Ingredient Swap That Changes Everything

Let’s talk about the butterscotch chips. I’ve used both budget and premium brands. The difference comes down to flavor and melt.

Lower-quality chips tend to harden quickly after melting and leave a waxy finish. They’re sweeter but flatter in flavor. Premium chips melt smoother and retain a soft set. If you’re piping or spreading the ganache in thin layers, the smoother chips give you more control.

I’ve made these cookies with both. They’ll work either way. But if you want the ganache to stay soft inside and spread with ease, it’s worth using a better chip. You’ll taste the difference most clearly the second day.

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Related Recipes with Similar Techniques

Here are a few recipes to try if you like sandwich cookies or cream-filled layers:

• Mexican Hot Chocolate Cookies – spiced and filled with ganache.
• Pumpkin White Chocolate Chip Cookies – autumn-forward and chewy, with chip textures.

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Save This Butterscotch Cookie Recipe and Share Your Bake

These butterscotch cream sandwich cookies don’t just look polished — they feel special to make. Each one holds together the way you’d hope a layered cookie would, but with soft textures all the way through.

Pin this recipe for later if you plan to bake them again, or if you want to use the base cookie for different fillings. The swirl dough can be adapted for lemon, peanut butter, even coffee ganache.

Have questions or want to share how yours turned out? Drop a comment below — I always read them, and I’m happy to help if you’re adjusting the recipe.

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