Description
These Harry Potter Butterbeer Cookies capture the magical flavors of butterbeer in a soft, chewy cookie topped with creamy butterscotch buttercream and a drizzle of rich butterbeer caramel. Perfect for any Harry Potter fan or anyone craving a cozy, sweet treat.
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
- 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. Set aside this flour mixture.
- Cream Butter and Sugars: Using an electric mixer on high speed, cream the softened butter, light brown sugar, and granulated white sugar together until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Add Egg Yolks and Flavors: Mix in the egg yolks, vanilla bean paste or extract, butter extract, and melted butterscotch chips on medium speed until the mixture is pale and fluffy, approximately 1-2 minutes. Scrape the sides of the bowl as necessary.
- Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined, careful not to overmix.
- Fold in Butterscotch Chips: Gently fold in the remaining butterscotch chips using a rubber spatula until evenly distributed throughout the dough.
- Portion Dough: Scoop the dough into 2 tablespoon portions using a large cookie scoop. Place six dough balls spaced 2 inches apart on a parchment paper-lined baking sheet.
- Bake Cookies: Bake the cookies for 11 minutes until edges are set and tops are just beginning to crack slightly.
- Shape Cookies: Immediately after removing from the oven, press a large circular cookie cutter around each cookie to form a perfect round shape.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Butterbeer Caramel: Pour butterscotch beer or cream soda into a pot and simmer over medium-low heat until thickened to a deep golden color, about 17 minutes total.
- Add Butter to Caramel: Reduce heat to low and stir in the softened butter until fully combined.
- Finish Caramel: Stir in the heavy cream and a pinch of salt, then let simmer on low for one minute. Remove the caramel from heat and allow to cool.
- Make Butterscotch Buttercream: In a medium bowl, whip the softened butter and salt on high speed with an electric mixer until pale and fluffy, about 5-10 minutes.
- Add Melted Butterscotch Chips: Mix in the melted and slightly cooled butterscotch chips until combined.
- Add Powdered Sugar: Sift in the powdered sugar and mix until the frosting is smooth and combined.
- Flavor and Whip Frosting: Add butter extract and vanilla bean paste or extract. Continue mixing until light and fluffy, about one more minute.
- Decorate Cookies: Once cookies are completely cooled, spread butterscotch buttercream on each cookie using a mini offset spatula. Drizzle with butterbeer caramel and optionally sprinkle with festive sprinkles. Serve immediately.
Notes
- Use room temperature ingredients for best mixing and texture results.
- To melt butterscotch chips, use a microwave or double boiler and let cool slightly so they don’t cook the egg yolks when mixed in.
- If you don’t have butterscotch beer, cream soda is a great substitute that will give a similar sweet, creamy flavor.
- Pressing the cookie cutter on hot cookies gives a more polished look to the rounds but handle carefully to avoid breaking.
- Store decorated cookies in an airtight container at room temperature for up to 5 days for best freshness.
- For a stronger butterbeer flavor, you can increase the butter extract slightly but avoid overpowering the batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
