Description
Enjoy these magical Harry Potter Butterbeer Cookies, featuring a chewy butterscotch cookie base, creamy butterbeer frosting, and a golden caramel drizzle. They’re a delightful treat for any Harry Potter fan or a cozy indulgence.
Ingredients
Scale
- For the Cookies:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1½ teaspoons butter extract
- ¼ cup butterscotch chips, melted and cooled
- ½ cup butterscotch chips (folded in whole)
- For the Butterbeer Caramel:
- 12 oz butterscotch beer or cream soda
- 3 tablespoons unsalted butter, softened
- 3 tablespoons heavy cream, room temperature
- Pinch of salt
- For the Butterscotch Frosting:
- ½ cup unsalted butter, softened
- ⅛ teaspoon salt
- ½ cup butterscotch chips, melted and cooled
- 1 cup powdered sugar
- ¼ teaspoon butter extract
- ½ teaspoon vanilla bean paste (or vanilla extract)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt for the cookie dough.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the vanilla bean paste and butter extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the melted butterscotch chips and then fold in the whole butterscotch chips for your Harry Potter Butterbeer Cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 9-12 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the butterbeer caramel. In a small saucepan, combine butterscotch beer or cream soda and softened butter. Bring to a simmer over medium heat, stirring until butter is melted.
- Continue to simmer, stirring occasionally, until the mixture has reduced and thickened to a caramel consistency, about 15-20 minutes. Stir in heavy cream and salt. Let cool.
- To make the butterscotch frosting, cream together softened butter and salt in a bowl.
- Beat in the melted and cooled butterscotch chips.
- Gradually add powdered sugar, butter extract, and vanilla bean paste, mixing until smooth and creamy.
- Once the cookies are completely cool, frost them with the butterscotch frosting.
- Drizzle the cooled butterbeer caramel over the frosted Harry Potter Butterbeer Cookies.
Notes
- For a stronger butterbeer flavor, use butterscotch beer instead of cream soda for the caramel.
- Ensure butterscotch chips are fully melted and cooled before adding to the cookie dough to prevent them from melting completely during the mixing process.
- Room temperature ingredients for the cookies will help create a better dough consistency.
- The cookies will spread, so leave enough space between them on the baking sheet.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 250-300 kcal (estimated)
- Sugar: Approximately 20-25g (estimated)
- Sodium: Approximately 100-150mg (estimated)
- Fat: Approximately 15-20g (estimated)
- Saturated Fat: Approximately 8-10g (estimated)
- Unsaturated Fat: Approximately 7-10g (estimated)
- Trans Fat: 0g (estimated)
- Carbohydrates: Approximately 30-35g (estimated)
- Fiber: Approximately 1-2g (estimated)
- Protein: Approximately 2-3g (estimated)
- Cholesterol: Approximately 50-70mg (estimated)