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Delicious homemade Butterbeer Cookies inspired by Harry Potter

Harry Potter Butterbeer Cookies

A magical blend of sweet butterscotch and creamy goodness, these cookies are perfect for fans of the Harry Potter series and any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, carefully spooned and leveled
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 3/4 cup unsalted butter, softened Plus an additional 3 tablespoons for frosting.
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated white sugar
  • 2 large egg yolks, at room temperature
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1 1/2 teaspoons butter extract Optional
  • 12 ounces butterscotch beer or cream soda Use if butterscotch beer is not available.
  • 3 tablespoons heavy cream, at room temperature
Frosting Ingredients
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon butter extract
  • 1/2 teaspoon vanilla bean paste or extract
  • 1/8 teaspoon salt
Butterscotch Chips
  • 1/4 cup butterscotch chips, melted and cooled
  • 1/2 cup butterscotch chips
  • 1/2 cup butterscotch chips, melted and slightly cooled

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.
  4. Add egg yolks one at a time, mixing well after each. Blend in the vanilla bean paste, butter extract, and melted butterscotch chips.
  5. Gradually incorporate the dry mixture into the wet ingredients and mix until just combined.
  6. Fold in the remaining butterscotch chips.
Baking
  1. Drop dough onto prepared baking sheets, spacing them 2 inches apart.
  2. Bake for 10-12 minutes until edges are golden.
  3. Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

Notes

These cookies will stay fresh for about a week in an airtight container at room temperature. For longer storage, refrigerate for up to two weeks or freeze for up to three months.