Harry Potter Butterbeer Cookies

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Harry Potter Butterbeer Cookies

Course Dessert
Prep Time 45 minutes
Cook Time 10 minutes
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
  • 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.

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