Chocolate Chip Cookie Dough Scotcharoos

Chocolate Chip Cookie Dough Scotcharoos are an amazing cookie dough bar with layers of cake mix cookies and scotcharoos with eggless cookie dough in the middle!

I wasn’t sure what to make for my second cookie dough recipe. I did some brainstorming and then looked online and found that all of the great ideas I came up with have already been made. That is totally fine and I could’ve come up with my own version, but instead I did some more thinking. I decided that I wanted to combine chocolate chip cookie dough with another one of my favorite bars: scotcharoos. Scotcharoos are one of those easy to make recipes that are so good. I love the combination of chocolate, butterscotch and peanut butter. But still needed a third or layer for the bars and it had to be something thin but more sturdy. I settled on a cake mix cookie crust. The combination of all three layers of these Chocolate Chip Cookie Dough Scotcharoos is delicious!

The bottom layer is like a big chocolate cake mix cookie. When I took the pan out of the oven after baking, I was worried because the cookies raised to fill the pan. As they cooled, they flattened out and the weight of the other layers flattened them even more. To make the bottom layer, mix together a chocolate cake mix, eggs and oil. Spread into a greased 9×13 inch pan (line pan with foil if you want to be able to lift the bars out to cut them) and bake at 350 degrees for 12-15 minutes. Place the cookie bars in the fridge to cool.

Next, make the chocolate chip cookie dough. Cream together butter, granulated sugar and brown sugar. Add sweetened condensed milk and vanilla. Mix in flour and salt. Finally, add mini chocolate chips. Spread cookie dough over cooled cake mix cookie bars and return to the fridge to chill.

For the third layer, make scotcharoos. Heat light corn syrup and sugar just until it starts to boil. Remove from heat and stir in peanut butter. Pour mixture over Rice Krispies in a large bowl and mix well. Spread and press over the chocolate chip cookie dough. This filled my pan all the way to the top, but you can leave a cup or two of the scotcharoos in the bowl if they all won’t fit in the 9×13 inch pan.

Microwave chocolate chips and butterscotch chips for 30 seconds, stir. Continue heating and stirring at 15 second intervals until smooth. Spread the chocolate over the scotcharoos. Place the bars in the fridge to cool and set.

Cut the bars into squares once they’ve had time to harden. It is best to cut them right after they come out of the fridge, before the chocolate chip cookie dough has time to soften. These Chocolate Chip Cookie Dough Scotcharoos were too good to keep in the house. I brought them with us as we visited friends and family over the weekend and everyone raved about them so the recipe is definitely a keeper!

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Chocolate Chip Cookie Dough Scotcharoos

Ingredients

Bottom Layer: Cake Mix Cookies

• 1 chocolate cake mix
• 2 eggs
• 1/2 cup oil

Middle Layer: Chocolate Chip Cookie Dough

• 1 cup butter room temperature (softened but not melted)
• 1 cup sugar
• 1 cup brown sugar
• 1 cup sweetened condensed milk
• 1 1/2 tsp vanilla
• 2 cups flour
• 1 tsp salt
• 2 cups mini chocolate chips

Top Layer: Scotcharoos

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup peanut butter
• 6 cups Rice Krispies
• 1 cup chocolate chips
• 1 cup butterscotch chips

Instructions

Bottom Layer: Cake Mix Cookies

1. Mix together chocolate cake mix, eggs and oil.
2. Spread into a greased (foil lined if desired) 9×13 inch pan.
3. Bake at 350 degrees for 12-15 minutes.
4. Place the cookie bars in the fridge to cool.

Middle Layer: Chocolate Chip Cookie Dough

1. Cream together butter, granulated sugar and brown sugar.
2. Add sweetened condensed milk and vanilla.
3. Mix in flour and salt.
4. Add mini chocolate chips.
5. Spread cookie dough over cooled cake mix cookie bars and return to the fridge to chill.

Top Layer: Scotcharoos

1. Heat light corn syrup and sugar just until it starts to boil.
2. Remove from heat and stir in peanut butter.
3. Pour mixture over Rice Krispies in a large bowl and mix well.
4. Spread and press over the chocolate chip cookie dough. Leave a cup or two of the scotcharoos in the bowl if they all won’t fit in the 9×13 inch pan.
5. Microwave chocolate chips and butterscotch chips for 30 seconds, stir.
6. Continue heating and stirring at 15 second intervals until smooth.
7. Spread the chocolate over the scotcharoos.
8. Place the bars in the fridge to cool and set.

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