Harry Potter Butterbeer Cookies (Printable Version)
Soft and chewy cookies layered with butterscotch buttercream and a luscious caramel drizzle.
# Everything You’ll Need:
→ Butterbeer Cookies
01 -
2 cups all-purpose flour, spooned and leveled
02 -
1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
05 -
3/4 cup unsalted butter, softened
06 -
3/4 cup light brown sugar, packed
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1/4 cup granulated white sugar
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2 egg yolks, at room temperature
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1 tablespoon vanilla bean paste or extract
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1 1/2 teaspoons butter extract
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1/4 cup butterscotch chips, melted and slightly cooled
12 -
1/2 cup butterscotch chips
→ Butterbeer Caramel
13 -
12 ounces butterscotch beer or cream soda
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3 tablespoons unsalted butter, softened
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3 tablespoons heavy cream, at room temperature
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Pinch of salt
→ Butterscotch Buttercream
17 -
1/2 cup unsalted butter, softened
18 -
1/8 teaspoon salt
19 -
1/2 cup butterscotch chips, melted and slightly cooled
20 -
1 cup powdered sugar
21 -
1/4 teaspoon butter extract
22 -
1/2 teaspoon vanilla bean paste or extract
# Steps to Cook:
01 -
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
02 -
In a large bowl, beat unsalted butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2 to 3 minutes.
03 -
Add egg yolks, vanilla bean paste, butter extract, and melted butterscotch chips to the creamed mixture. Beat on medium speed until pale and fluffy, approximately 1 to 2 minutes, scraping bowl sides as needed.
04 -
Slowly add dry ingredients to wet ingredients, mixing on low speed just until combined. Fold in the remaining butterscotch chips using a rubber spatula.
05 -
Using a large cookie scoop, portion dough into 2-tablespoon balls. Place 6 dough balls per baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 10 to 11 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
06 -
In a saucepan over medium-low heat, simmer butterscotch beer until thickened and deep golden, about 15 to 17 minutes. Reduce heat to low; stir in softened butter. Once incorporated, add heavy cream and salt. Simmer for 1 additional minute. Remove from heat and allow to cool.
07 -
In a medium bowl, whip softened unsalted butter and salt on high speed until pale and fluffy, around 5 to 10 minutes. Gradually add melted butterscotch chips and blend well. Sift in powdered sugar and mix until combined. Finally, add butter extract and vanilla bean paste, whipping until light and fluffy, about 1 more minute.
08 -
Once cookies are completely cooled, spread butterscotch buttercream on top using a mini offset spatula. Drizzle each cookie with butterbeer caramel and garnish with sprinkles before serving.
# Extra Suggestions:
01 -
For perfect cookie shape, immediately cut the cookies with a circular cutter after baking while still warm.