Description
These Harry Potter Butterbeer Cookies bring the magical flavors of Butterbeer to life in a delicious cookie form. Featuring a soft and buttery cookie base loaded with butterscotch chips, topped with a luscious butterscotch buttercream frosting and drizzled with homemade Butterbeer caramel sauce, these cookies perfectly capture the sweet and creamy essence of everyone’s favorite wizarding beverage.
Ingredients
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
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined, then set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer on high speed to cream the softened butter with the light brown sugar and granulated white sugar for 2-3 minutes until the mixture is light and fluffy.
- Add wet flavorings: Mix in the egg yolks, vanilla bean paste/extract, butter extract, and melted butterscotch chips on medium speed until the batter turns pale and fluffy, scraping down the bowl sides as needed.
- Combine wet and dry: Slowly mix the dry ingredients into the wet mixture on low speed just until combined to form the cookie dough.
- Fold in chips: Gently fold the butterscotch chips into the dough using a rubber spatula to distribute evenly.
- Scoop dough: Using a large cookie scoop, portion out dough into 2 tablespoon-sized balls and place them 2 inches apart on a parchment-lined baking sheet, six at a time.
- Bake cookies: Bake for 10-11 minutes until set and slightly golden at the edges.
- Shape cookies: Immediately after removing from the oven, press around the cookies using a large circular cookie cutter to give them a perfect round shape.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Butterbeer caramel: Pour the butterscotch beer into a pot and simmer over medium-low heat for 15-17 minutes, stirring occasionally, until thick and a deep golden color.
- Add butter to caramel: Reduce heat to low and stir in the softened butter until fully incorporated.
- Finish caramel: Mix in heavy cream and a pinch of salt, then let the caramel simmer on low heat for 1 minute before removing from heat to cool.
- Prepare buttercream: In a medium bowl, whip softened butter and salt on high speed for 5-10 minutes until pale and fluffy.
- Add butterscotch: Mix in melted, slightly cooled butterscotch chips until fully combined.
- Add sugar and extracts: Sift in powdered sugar and mix until combined, then add butter extract and vanilla bean paste/extract and continue mixing until light and fluffy, about 1 more minute.
- Decorate cookies: Once cookies are completely cooled, spread a generous amount of the butterscotch buttercream on each cookie using a mini offset spatula, drizzle with Butterbeer caramel, and sprinkle with decorative sprinkles before serving.
Notes
- Use room temperature ingredients to ensure proper mixing and texture.
- If butterscotch beer is unavailable, cream soda can be used as a suitable substitute for the caramel.
- For a more intense butterscotch flavor, you can increase the amount of butterscotch chips slightly.
- Be careful not to overbake the cookies; they should remain soft and chewy.
- Melted butterscotch chips should be warm but not hot to avoid curdling butter or eggs in the dough or frosting.
- Store cookies in an airtight container to keep them fresh for up to 3 days.
- Sprinkles on top are optional and can be customized to your liking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
