These Butterscotch and Chocolate Cookie Bars are a unique addition to any cookie jar, cookie plate or potluck contribution! There’s a traditional vanilla cookie base, a layer of yummy butterscotch and chocolate chips, and a brown sugar meringue topping that will have everyone going back for seconds! The three layers are a tango of flavors and textures that work beautifully together. For instance, the lightness of the meringue topping balanced out the richer cookie base and butterscotch chips. Similar to a seven layer bar, without the coconut, these are a new favorite at Rodelle!


For the Cookie Base and Middle Layer:

  • 1 cup butter, room temperature
  • ½ cup cane sugar
  • ½ cup brown sugar
  • 2 egg yolks, beaten with 1 tablespoon water, reserve the whites for the topping
  • 2 cups sifted all-purpose flour
  • 1 ½ teaspoons Rodelle Vanilla Extract
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup semi-sweet chocolate chips
  • 1 cup butterscotch chips

For the Topping:

  • 3 egg whites
  • 1 ½ cups brown sugar
  • 1 teaspoon Rodelle Vanilla Extract
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the bowl of a stand mixer fitted with paddle attachment, cream the sugars and butter until fluffy. Add the egg yolk mixture and vanilla extract and mix until just combined.
  3. Sift the dry ingredients 3 times and add to the creamed mixture. Mix on medium speed until dough is stiff.
  4. Spread on a greased 10x14-inch baking sheet.
  5. Combine the chips in a small bowl. Sprinkle them evenly over the top of the dough.
  6. For the topping, make sure the mixing bowl is clean and free of any greasy residue or water.
  7. With the whisk attachment, beat the egg whites until stiff, but not dry. Add the brown sugar and vanilla. Beat well. Mixture should be fluffy and form soft peaks.
  8. Spread the mixture over the chips and add any decorative swirl or design that you like.
  9. Bake for 25-30 minutes. Allow to cool. Cut into squares.
  10. Best served within 3 days of making.