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Harry Potter Butterbeer Cookies

Harry Potter Butterbeer Cookies: Chewy Magic in Every Bite

These Harry Potter Butterbeer Cookies combine chewy goodness with rich butterscotch flavor, perfect for themed gatherings or cozy evenings.
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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: British
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Ensure accurate measurement for best texture
  • 1 teaspoon baking soda Acts as a leavening agent
  • 1 teaspoon baking powder Optional for a lighter cookie
  • 0.5 teaspoon salt Balances and enhances sweetness
  • 1 cup unsalted butter Softened at room temperature for optimal mixing
  • 0.75 cup light brown sugar Contributes moisture and flavor
  • 0.5 cup granulated white sugar Helps achieve that chewy texture
  • 2 large egg yolks At room temperature for better mixing
  • 1 teaspoon vanilla bean paste or extract Enhances flavor
  • 0.5 teaspoon butter extract Optional
  • 0.75 cup melted butterscotch chips Cool slightly before mixing in
  • 1 cup butterscotch chips (2 types) One for dough, one to stir in
  • 0.5 cup butterscotch beer or cream soda Star ingredient for caramel
For the Butterbeer Caramel
  • 0.5 cup heavy cream Use at room temperature for best results
  • 1 cup powdered sugar Sweetens and helps achieve fluffiness

Equipment

  • Mixing bowls
  • Electric mixer
  • baking sheet
  • Parchment paper
  • Saucepan
  • piping bag

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  2. In a large mixing bowl, combine 1 cup of softened unsalted butter, ¾ cup of light brown sugar, and ½ cup of granulated white sugar. Cream until fluffy.
  3. Add 2 egg yolks, 1 teaspoon of vanilla bean paste, ½ teaspoon of butter extract, and ¾ cup of melted butterscotch chips to the creamed mixture.
  4. Gradually incorporate the dry mixture into the wet mixture, mixing just until combined. Fold in 1 cup of butterscotch chips.
  5. Preheat your oven to 350°F (175°C). Scoop dough onto a baking sheet and bake for 10-11 minutes.
  6. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
  7. In a small saucepan, simmer ½ cup of butterscotch beer until it thickens, about 10-12 minutes. Remove from heat and stir in 2 tablespoons of butter, ¼ cup of heavy cream, and a pinch of salt.
  8. In a mixing bowl, whip ½ cup of softened butter with a pinch of salt. Mix in 1 cup of sifted powdered sugar and remaining melted butterscotch chips.
  9. Frost cookies with butterscotch buttercream and drizzle with homemade butterbeer caramel.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 70mgPotassium: 40mgSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter and eggs are at room temperature for best texture. Use accurate measurements for flour to avoid dry cookies.

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