Description
These Harry Potter Butterbeer Cookies capture the magical flavors of the beloved wizarding world’s favorite drink in a deliciously soft cookie topped with butterscotch buttercream and drizzled with rich butterbeer caramel. Perfect for fans and cookie lovers alike, this recipe combines butterscotch, creamy caramel, and fragrant extracts to create an enchanting treat.
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
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 your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cookies.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture 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 until the mixture is light and fluffy, about 2-3 minutes.
- Add wet ingredients: Mix in the egg yolks, vanilla bean paste, butter extract, and melted butterscotch chips on medium speed until the batter is pale and fluffy, about 1-2 minutes, scraping the bowl sides as needed.
- Combine dry and wet: Slowly add the dry ingredient mixture to the wet ingredients on low speed just until combined to form the cookie dough.
- Fold in butterscotch chips: Using a rubber spatula, fold in the remaining butterscotch chips evenly throughout the dough.
- Shape and bake cookies: Scoop two-tablespoon portions of dough using a large cookie scoop and place six dough balls per parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-11 minutes.
- Shape warm cookies: Right after removing from the oven, gently use a large circular cookie cutter around each cookie to perfect their shape. Let them cool on the baking sheet for five minutes before transferring 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 it thickens and turns a deep golden color, about 15-17 minutes total.
- Add butter to caramel: Reduce heat to low and stir in softened butter until fully melted and incorporated.
- Finish caramel sauce: Mix in the heavy cream and a pinch of salt, then let the mixture simmer for another minute. Remove from heat and allow to 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, approximately 5-10 minutes.
- Add melted butterscotch chips: Stir in the melted, slightly cooled butterscotch chips until fully combined.
- Incorporate powdered sugar: Sift in the powdered sugar and mix until the buttercream is smooth and combined.
- Add extracts and finish frosting: Add the butter extract and vanilla bean paste or extract, then whip the frosting for about one more minute until light and fluffy.
- Decorate cookies: Once the cookies are completely cool, spread each cookie with the butterscotch buttercream using a mini offset spatula. Drizzle the butterbeer caramel sauce over the top and garnish with sprinkles if desired. Serve and enjoy!
Notes
- Use room temperature egg yolks for better emulsion and a more tender cookie.
- If butterscotch beer is unavailable, cream soda works as a great substitute for the caramel sauce.
- Allow the buttercream to whip thoroughly for a fluffy and smooth texture.
- Shape the cookies immediately after baking for a perfect round look.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep the buttercream fresher longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 40 mg
