Description
These Harry Potter Butterbeer Cookies are a magical treat inspired by the famous wizarding world beverage. Soft, buttery cookies are infused with butterscotch flavor and topped with a luscious butterscotch buttercream and caramel drizzle, making them perfect for any Harry Potter fan or anyone craving a sweet, buttery delight.
Ingredients
Units
Scale
For the Butterbeer Cookies
- 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
For the Butterbeer Caramel
- 12 oz (355 ml) butterscotch beer or cream soda
- 3 tbsp (42 g) unsalted butter, softened
- 3 tbsp (45 ml) heavy cream, at room temperature
- pinch salt
For the Butterscotch Buttercream
- 1/2 cup (112 g) unsalted butter, softened
- 1/8 tsp salt
- 1/2 cup (100 g) butterscotch chips, melted and slightly cooled
- 1 cup (130 g) powdered sugar
- 1/4 tsp butter extract
- 1/2 tsp vanilla bean paste or extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. A stand mixer with paddle attachment works well for this.
- Add Wet Ingredients: Add the egg yolks, vanilla bean paste (or extract), butter extract, and melted butterscotch chips to the creamed mixture. Mix on medium speed until the mixture becomes pale and fluffy, about 1-2 minutes, scraping the bowl as needed.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed just until incorporated.
- Fold in Butterscotch Chips: Using a rubber spatula, fold in the remaining butterscotch chips evenly throughout the dough.
- Scoop Dough: Use a large cookie scoop to portion the dough into roughly 2-tablespoon balls. Place 6 dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Preheat the oven to 350 degrees Fahrenheit. Bake the cookies for 11 minutes. Immediately after baking, use a large circular cookie cutter to gently press around each cookie to shape perfectly round cookies.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Butterbeer Caramel: In a pot over medium-low heat, simmer the butterscotch beer or cream soda until thickened to a deep golden color, about 15-17 minutes total. Reduce heat to low, stir in softened butter, then add heavy cream and a pinch of salt. Continue simmering for 1 minute, then remove from heat and let cool.
- Prepare Butterscotch Buttercream: In a medium bowl, whip the softened butter and salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes. Add the melted, slightly cooled butterscotch chips and mix to combine. Sift in the powdered sugar and mix until incorporated. Finally, add butter extract and vanilla bean paste or extract, mixing until light and fluffy, about 1 minute more.
- Decorate Cookies: Once cookies are completely cooled, spread each cookie with butterscotch buttercream using a mini offset spatula. Drizzle butterbeer caramel over the frosted cookies and sprinkle with decorative sprinkles if desired. Serve and enjoy!
Notes
- Make sure the melted butterscotch chips are slightly cooled before mixing into dough and frosting to avoid melting the butter.
- Using room temperature egg yolks helps the dough blend smoothly and rise better.
- You can substitute cream soda if butterscotch beer is unavailable for the caramel.
- Adjust baking time slightly depending on your oven to avoid over-browning or underbaking.
- Pressing cookies with a cutter immediately after baking ensures uniform cookie size and shape.
- For easier frosting application, chill the buttercream briefly if it becomes too soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
