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Sweet, salty, crispy, chewy, these amazing Salted Butterscotch Cookies will blow your mind!

Butterscotch Ganache

Course: Dessert
Cuisine: American
Keyword: butterscotch ganache
Prep Time: 15 minutes
Rest: 20 minutes
Total Time: 35 minutes
Servings: 10
Calories: 108kcal
This simple glaze adds an amazing layer of flavor to sugar cookies or shortbread.
Print Recipe


  • 1 cup good quality butterscotch chips
  • 1/2 cup heavy cream
  • good quality sea salt such as Fleur de Sel


  • Bake and cool cookies of your choice. Line up cookies on a wire baking rack with a large baking sheet beneath. This will help catch any excess ganache and salt as you "dress" the cookies.
  • Pour butterscotch chips into a medium bowl and set aside.
  • Heat the heavy cream until almost boiling (in the microwave or in a small saucepan on the stove). Pour hot cream over the bowl of chips and set aside for 1-2 minutes. Stir mixture slowly, preferably with a small whisk. Continue to stir as needed until the chips are fully melted and the cream has been fully incorporated (this make take several minutes).
  • Allow the mixture to cool several minutes. You want the mixture to cool and thicken a bit, but still be pourable. Once it's reached a nice consistency, use a small spoon to drizzle the ganache over your choice of cookies.
  • As soon as you have added the ganache to 3-4 cookies, immediately add a sprinkling of very good quality sea salt, such as fleur de sel. Allow ganache to set up (20 minutes or so) before packing cookies or storing them.
  • The final ganache will set up firm enough to package cookies in a single layer (not stacked). You can stack them if you chose, but the ganache may get a bit smashed.


I used Guittard butterscotch chips and Esprit Du Sel Fleur de sel salt.


Calories: 108kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 71mg | Potassium: 9mg | Sugar: 14g | Vitamin A: 192IU | Calcium: 8mg