Description
These Harry Potter Butterbeer Cookies feature soft, buttery cookies with brown sugar, melted butterscotch chips, and a creamy butterscotch frosting. Inspired by the magical flavor of butterbeer, they’re a fun dessert for Harry Potter movie nights, themed parties, and special occasions.
Ingredients
Scale
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
- For the Butterbeer Component
- 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 Frosting
- 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
- Whisk together the flour, baking soda, baking powder, and 1/2 teaspoon salt in a bowl. Set aside.
- Beat the softened butter, light brown sugar, and granulated sugar until creamy and well combined.
- Add the egg yolks, vanilla bean paste or extract, and butter extract. Mix until incorporated.
- Add the 1/4 cup melted, slightly cooled butterscotch chips and mix until combined.
- Add the dry ingredients and mix just until incorporated. Fold in the remaining 1/2 cup butterscotch chips.
- Prepare the butterscotch beer or cream soda according to the original butterbeer reduction method. The exact reduction endpoint and cooking time must be confirmed from the original recipe.
- Allow the reduction to cool. Combine it with the softened butter, heavy cream, and pinch of salt according to the original method for the butterbeer component.
- Preheat the oven to the temperature specified in the original recipe. Line a baking sheet with parchment paper and portion the cookie dough onto it, leaving space between portions.
- Bake according to the original recipe’s baking temperature and timing until the cookies are set and cooked through. The supplied ingredients do not specify these details.
- Allow the cookies to cool completely.
- To make the frosting, beat the softened butter and 1/8 teaspoon salt until smooth.
- Add the melted, slightly cooled butterscotch chips and mix until incorporated.
- Gradually mix in the powdered sugar, then add the 1/4 teaspoon butter extract and 1/2 teaspoon vanilla bean paste or extract. Mix until smooth.
- Frost the completely cooled cookies and allow the frosting to settle before serving.
Notes
- Let melted butterscotch chips cool slightly before adding them to the dough or frosting to avoid excessively softening the butter.
- Cream soda may be used instead of butterscotch beer, as specified in the ingredients.
- Confirm the original reduction method, baking temperature, baking time, and yield before publishing the final recipe card.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Method: Baked
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 65 mg