Why Make This Recipe

If you’ve ever dreamed of sipping on some Butterbeer while cozying up with a good book in the wizarding world, this is your chance! Imagine that classic flavor wrapped up in a delightful cookie. Not only does it taste like magic, but it also brings the comfort of cookies right to your kitchen. Plus, who doesn’t want to impress their friends with a delicious treat that would make even Hermione jealous? 😉

These cookies are perfect for Harry Potter movie marathons, birthday parties, or just because you deserve a treat. So grab your wand (or mixing bowl) and let’s dive into baking some enchanting Butterbeer Cookies!

How to Make Harry Potter Butterbeer Cookies

Making these cookies is as easy as waving a wand—seriously! You’ll whip up a dough infused with butterscotch flavors, bake them to perfection, and top them with dreamy butterscotch buttercream. Once you’ve tasted one (or three), you won’t be able to stop! Here’s how:

Mix the dry ingredients: In one bowl, combine flour, baking soda, baking powder, and salt.
Cream the butter and sugars: In another bowl, beat softened butter with brown sugar and granulated sugar until fluffy.
Add the yolks and extracts: Mix in the egg yolks, vanilla bean paste, and butter extract.
Incorporate buttermilk: Slowly pour in the butterscotch beer until well combined.
Fold in the chips: Add the butterscotch chips for that extra crunch!
Chill & bake: Chill the dough, scoop it onto a baking sheet, and bake until golden.

Easy, right? Let’s get those cookies in the oven!

Ingredients:

For the 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
- 12 oz (355 ml) butterscotch beer or cream soda
For the Butterscotch Buttercream:
- 3 tbsp (42 g) unsalted butter, softened
- 3 tbsp (45 ml) heavy cream, at room temperature
- Pinch salt
- 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

Directions:

For the Butterbeer Cookies:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In another bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
4. Mix in egg yolks, vanilla paste, and butter extract.
5. Gradually add butterscotch beer and melted butterscotch chips.
6. Fold in the additional butterscotch chips.
7. Chill the dough for about 30 minutes, scoop onto a baking sheet, and bake for 10-12 minutes, or until golden.
For the Butterbeer Caramel:
- (Optional) Prepare a simple caramel using butterscotch sauce to drizzle on top.
For the Butterscotch Buttercream:
1. Beat softened butter until creamy.
2. Gradually add in powdered sugar, heavy cream, melted butterscotch chips, salt, and extracts.
3. Beat on medium until fluffy.
Decorating the Cookies:
1. Once cookies have cooled, pipe or spread the butterscotch buttercream on top.
2. Drizzle with butterscotch caramel for the finishing touch.

How to Serve Harry Potter Butterbeer Cookies

These cookies shine on their own but pair fabulously with a glass of butterscotch beer or even a cup of hot cocoa! 🎉 Feel free to sprinkle a bit of sea salt on top for that sweet-and-salty flavor combo. They’re best served warm right out of the oven, or you could throw them in the microwave for a few seconds if you want to feel like you’re stealing a treat from the Hogwarts kitchen!

How to Store Harry Potter Butterbeer Cookies

You want to enjoy these cookies well beyond your first batch, right? Store them in an airtight container at room temperature for up to a week. If you’re feeling generous (or just want to hoard them), you can also freeze them for up to three months. Just make sure to separate cookies with parchment paper to prevent sticking. 🍪

Tips to Make Harry Potter Butterbeer Cookies

Chill the dough: This helps the cookies retain their shape while baking.
Use quality extracts: Trust me, cheap extracts won’t give you that magical flavor.
Don’t overbake: Take them out when they just start turning golden to keep them chewy. Who wants hard cookies? Not me!

Variation

Want to spice things up? Consider adding in some chopped nuts or a handful of chocolate chips along with the butterscotch chips for a mix of flavor explosion! You could also try adding a dash of cinnamon for a warmer taste.

FAQs

Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and chill or freeze it. Just scoop and bake when you’re ready.
What if I don’t have butterscotch beer?
No worries! You can use cream soda or even root beer as an alternative. It’ll still taste fantastic!
Can I make these cookies gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free blend, and you’re good to go! 🎉

Now that you’re armed with all this knowledge, go forth and treat yourself to some magical Butterbeer Cookies. You’ll be a hit at the next Hogwarts gathering—or in your cozy corner of the couch! 🍪✨

Harry Potter Butterbeer Cookies

Delight in the magic of Harry Potter with these enchanting Butterbeer Cookies that feature butterscotch flavors and a dreamy buttercream topping.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 12

Total Time 52

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the Cookies

2 cups all-purpose flour, spooned and leveled Spoon and level for accurate measurement.
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated white sugar
2 large egg yolks, at room temperature
1 tbsp vanilla bean paste or extract Vanilla extract can be used as a substitute.
1 1/2 tsp butter extract
1/4 cup butterscotch chips, melted and slightly cooled
1/2 cup butterscotch chips Additional chips for texture.
12 oz butterscotch beer or cream soda

For the Butterscotch Buttercream

3 tbsp unsalted butter, softened
3 tbsp heavy cream, at room temperature
1 pinch salt
1/2 cup unsalted butter, softened
1/8 tsp salt
1/2 cup butterscotch chips, melted and slightly cooled
1 cup powdered sugar
1/4 tsp butter extract
1/2 tsp vanilla bean paste or extract Use extract if paste is unavailable.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, baking powder, and salt.
In another bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
Mix in egg yolks, vanilla paste, and butter extract.
Gradually add butterscotch beer and melted butterscotch chips.
Fold in the additional butterscotch chips.
Chill the dough for about 30 minutes.

Baking

Scoop dough onto a baking sheet.
Bake for 10-12 minutes, or until golden.