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Harry Potter Butterbeer Cookies

A delightful and magical cookie that brings the flavors of butterscotch and butterbeer to your kitchen, perfect for any Harry Potter fan.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour carefully spooned and leveled
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated white sugar
  • 2 egg yolks at room temperature
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 1/2 teaspoons butter extract
  • 1/4 cup butterscotch chips melted and cooled
  • 1/2 cup butterscotch chips
  • 12 ounces butterscotch beer or cream soda
For the Frosting
  • 3 tablespoons unsalted butter softened
  • 3 tablespoons heavy cream at room temperature
  • 1/2 cup unsalted butter softened
  • 1/8 teaspoon salt
  • 1/2 cup butterscotch chips melted and slightly cooled
  • 1 cup powdered sugar
  • 1/4 teaspoon butter extract
  • 1/2 teaspoon vanilla bean paste or extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg yolks one at a time, mixing well after each. Stir in the vanilla bean paste, butter extract, and melted butterscotch chips.
  5. Gradually incorporate the dry mixture into the wet ingredients until just combined.
  6. Gently fold in the remaining butterscotch chips.
Baking
  1. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them 2 inches apart.
  2. Bake for 10-12 minutes until edges are golden.
  3. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
  4. Optionally sprinkle with a pinch of flaky sea salt.

Notes

Chill the dough for 30 minutes before baking; this helps them hold their shape. Feel free to swap butterscotch chips for chocolate chips. Monitor the baking time closely to avoid over-baking.