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Harry Potter Butterbeer Cookies

Chewy Harry Potter Butterbeer Cookies for Magical Moments

Indulge in these Harry Potter Butterbeer Cookies, a delicious treat inspired by the wizarding world, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 11 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Make sure to spoon and level to avoid excess.
  • 1 teaspoon Baking Soda Acts as a leavening agent for chewy texture.
  • 1 teaspoon Baking Powder Works alongside baking soda for lift.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 3/4 cup Unsalted Butter (Softened) Main fat that adds richness.
  • 3/4 cup Light Brown Sugar Adds moisture and rich flavor.
  • 1/4 cup Granulated White Sugar Sweetens and helps cookies spread.
  • 2 large Egg Yolks (Room Temperature) Provides moisture and richness.
  • 1 teaspoon Vanilla Bean Paste/Extract Infuses aromatic flavor depth.
  • 1/2 teaspoon Butter Extract Boosts buttery flavor.
  • 1 cup Butterscotch Chips (Melted and Slightly Cooled) Adds flavor and binds the dough.
  • 1/2 cup Butterscotch Chips (Semi-Sweet) Provides sweetness and texture.
For the Butterbeer Caramel
  • 1 cup Butterscotch Beer/Cream Soda Must be reduced for thickness.
  • 1/2 cup Unsalted Butter Adds richness to the caramel.
  • 1/4 cup Heavy Cream Contributes to smooth texture.
  • 1 pinch Salt Balances the sweetness.
For the Butterscotch Buttercream
  • 1/2 cup Unsalted Butter (Softened) Rich base for frosting.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Butterscotch Chips (Melted and Slightly Cooled) Bolsters butterscotch flavor.
  • 2 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1/2 teaspoon Butter Extract Increases buttery taste.
  • 1 teaspoon Vanilla Bean Paste/Extract Adds aromatic flavor.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking Sheet
  • Parchment Paper
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. Whisk together the all-purpose flour, baking soda, baking powder, and salt in a medium bowl.
  3. Cream the softened unsalted butter with both the light brown sugar and granulated sugar for 2-3 minutes until fluffy.
  4. Incorporate the egg yolks, vanilla extract, butter extract, and melted butterscotch chips into the creamed mixture.
  5. Gradually mix the flour mixture into the wet ingredients until just combined.
  6. Fold in the remaining butterscotch chips.
  7. Scoop dough onto the prepared baking sheet about 2 inches apart and bake for 10-11 minutes.
  8. Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  9. Prepare the butterbeer caramel by simmering butterscotch beer or cream soda over medium heat until thickened.
  10. Mix in unsalted butter, heavy cream, and salt until smooth for the caramel.
  11. Beat softened unsalted butter for buttercream until fluffy, then mix in butterscotch chips, powdered sugar, and flavors.
  12. Frost cooled cookies with buttercream and drizzle with butterbeer caramel.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 2IUIron: 2mg

Notes

Ensure your wet ingredients are at room temperature for better emulsification. Measure flour properly to prevent dense cookies.

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