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Harry Potter Butterbeer Cookies

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Delightful cookies inspired by the Harry Potter universe, combining butterscotch flavors and a creamy buttercream frosting.

Ingredients

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

Instructions

  1. Preheat your oven to a toasty 350°F.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2 to 3 minutes.
  4. Add the egg yolks, vanilla bean paste, butter extract, and melted butterscotch chips to the creamed mixture. Beat on medium speed until pale and fluffy, around 1 to 2 minutes.
  5. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
  6. Fold in the remaining butterscotch chips with a spatula.
  7. Using a large cookie scoop, portion the dough into 2-tablespoon balls, placing 6 dough balls per baking sheet lined with parchment paper.
  8. Bake for 10 to 11 minutes. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
  9. In a saucepan over medium-low heat, simmer the butterscotch beer until thickened, about 15 to 17 minutes. Stir in the softened butter and heavy cream, simmer for 1 more minute, then remove from heat and cool.
  10. Whip softened unsalted butter and salt on high speed until pale and fluffy, about 5 to 10 minutes. Gradually add melted butterscotch chips and sift in powdered sugar. Mix until combined, then add butter extract and vanilla bean paste, whipping until fluffy.
  11. Spread the butterscotch buttercream on top of cooled cookies.
  12. Drizzle the butterbeer caramel over each cookie and sprinkle with toppings before serving.

Notes

Cookies can be stored at room temperature for up to 5 days or refrigerated for 2 weeks. They freeze well for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/harry-potter-butterbeer-cookies/

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