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Harry Potter Butterbeer Cookies

Harry Potter Butterbeer Cookies
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Indulge in the enchanting world of Harry Potter with these delightful Butterbeer Cookies! Soft, chewy, and bursting with the rich flavors of butterscotch and vanilla, these cookies are perfect for any occasion—whether you’re hosting a themed party or enjoying a cozy movie night. Topped with a luscious butterscotch frosting and a drizzle of caramel, they are not just treats but magical experiences that transport you straight into the wizarding realm. These cookies are easy to make and sure to impress both fans of the series and cookie lovers alike!

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 tbsp vanilla bean paste or extract
  • 1 1/2 tsp butter extract
  • 1/4 cup (50 g) butterscotch chips, melted and slightly cooled
  • 1/2 cup (100 g) butterscotch chips
  • 3 tbsp (42 g) unsalted butter, softened for frosting
  • 3 tbsp (45 ml) heavy cream, at room temperature
  • 1/8 tsp salt for frosting
  • 1/2 cup (112 g) unsalted butter, softened for frosting
  • 1/2 cup (100 g) butterscotch chips, melted and slightly cooled for frosting
  • 1 cup (130 g) powdered sugar
  • 1/4 tsp butter extract for frosting
  • 1/2 tsp vanilla bean paste or extract for frosting

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix flour, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Add egg yolks one at a time, mixing well.
  4. Stir in vanilla bean paste and butter extract.
  5. Gradually combine dry ingredients with the wet mixture; fold in melted butterscotch chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet; bake for 10 minutes until edges are golden.
  7. Cool on wire racks and frost with butterscotch buttercream.

Nutrition

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