Get ready to be whisked away to the wizarding world with these Harry Potter butterbeer cookies! These chewy delights are infused with butterscotch, vanilla, and buttery goodness, topped with fluffy butterscotch buttercream, and drizzled with rich butterbeer caramel sauce.
WHY YOU’LL LOVE THESE BUTTERBEER COOKIES
- They Taste Just Like Butterbeer: These cookies capture the creamy, buttery butterscotch flavor of the famous butterbeer from Diagon Alley or The Three Broomsticks at Universal Studios.
- Fluffy Butterscotch Buttercream & Butterbeer Caramel: The frosting is smooth and fluffy, tasting just like the iconic butterbeer topping. The caramel is a luscious butterscotch beer reduction mixed with butter and cream.
- Perfect Sweet Treat: These cookies are extra sweet, making them a delightful treat that’s fun and delicious.
- Extra Chewy: With the perfect texture, these cookies, paired with the butterscotch frosting, melt in your mouth.
Harry Potter Butterbeer Cookies
Servings 19 cookies
Ingredients
**For the Butterbeer Cookies**
- 2 cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg yolks at room temperature
- 1 tablespoon vanilla extract or vanilla bean paste
- 1 ½ teaspoons butter extract
- ¼ cup butterscotch chips melted and slightly cooled
- ½ cup butterscotch chips
**For the Butterbeer Caramel**
- 12 oz butterscotch beer or cream soda
- 3 tablespoons unsalted butter softened
- 3 tablespoons heavy cream at room temperature
- Pinch of salt
**For the Butterscotch Buttercream**
- ½ cup unsalted butter softened
- ⅛ teaspoon salt
- ½ cup butterscotch chips melted and slightly cooled
- 1 cup powdered sugar
- ¼ teaspoon butter extract
- ½ teaspoon vanilla extract or vanilla bean paste
Instructions
**For the Butterbeer Cookies**
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer on high speed until light and fluffy, about 2-3 minutes.
- Add the egg yolks, vanilla extract, butter extract, and melted butterscotch chips. Mix on medium speed until pale and fluffy, 1-2 minutes. Scrape the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.
- Fold in the butterscotch chips with a rubber spatula.
- Scoop the dough into 2-tablespoon portions and place them 2 inches apart on a parchment-lined baking sheet. Bake for 10-11 minutes.
- After baking, use a large circular cookie cutter to shape the cookies. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
**For the Butterbeer Caramel**
- In a pot, simmer the butterscotch beer over medium-low heat until it thickens and turns a deep golden color, about 15-17 minutes.
- Reduce heat to low and mix in the butter until fully incorporated.
- Add the cream and salt, letting the caramel simmer for one more minute, then remove from heat to cool.
**For the Butterscotch Buttercream**
- In a medium bowl, whip the softened butter and salt with an electric mixer on high speed until pale and fluffy, about 5-10 minutes.
- Mix in the melted butterscotch chips until fully combined.
- Gradually sift in the powdered sugar, mixing until fully incorporated.
- Add the butter extract and vanilla, beating until light and fluffy, about one more minute.
**Decorating the Cookies**
- Once cooled, spread butterscotch buttercream on each cookie using a mini offset spatula.
- Drizzle with butterbeer caramel and add sprinkles if desired. Enjoy your magical treat!
Notes
- Use all-purpose flour for best results.
- Use canned pumpkin, not pumpkin pie filling, for any substitutions.
- Store cookies in an airtight container in the fridge for up to three days.