Description
Dive into the wizarding world with these Harry Potter-inspired Butterbeer cookies! Soft, chewy, and bursting with butterscotch flavors, these cookies are topped with a creamy butterscotch buttercream and drizzled with magical Butterbeer caramel. Perfect for fans of the series or anyone craving a magical treat!
Ingredients
Units
Scale
Cookies:
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tbsp vanilla bean paste or extract
- 1 1/2 tsp butter extract
- 1/4 cup (50 g) butterscotch chips, melted and slightly cooled
- 1/2 cup (100 g) butterscotch chips
Butterbeer Caramel:
- 12 oz (355 ml) butterscotch beer or cream soda
- 3 tbsp (42 g) unsalted butter, softened
- 3 tbsp (45 ml) heavy cream, at room temperature
- Pinch of salt
Butterscotch Buttercream:
- 1/2 cup (112 g) unsalted butter, softened
- 1/8 tsp salt
- 1/2 cup (100 g) butterscotch chips, melted and slightly cooled
- 1 cup (130 g) powdered sugar
- 1/4 tsp butter extract
- 1/2 tsp vanilla bean paste or extract
Instructions
- Prepare the cookie dough:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg yolks, vanilla bean paste, butter extract, and melted butterscotch chips until well combined.
- Gradually incorporate the dry ingredients into the wet ingredients. Stir in the butterscotch chips.
- Bake the cookies:
- Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet, spacing them evenly.
- Bake for 10-11 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool completely.
- Make the Butterbeer Caramel:
- In a saucepan, simmer the butterscotch beer or cream soda over medium heat until reduced and thickened.
- Stir in the softened butter, heavy cream, and salt until smooth. Set aside to cool.
- Prepare the Butterscotch Buttercream:
- In a mixing bowl, whip the softened butter until fluffy.
- Add the melted butterscotch chips, powdered sugar, butter extract, and vanilla bean paste. Whip until light and creamy.
- Assemble the cookies:
- Spread or pipe a layer of Butterscotch Buttercream over each cooled cookie.
- Drizzle with the cooled Butterbeer Caramel for the finishing touch.
Notes
- For a richer flavor, use high-quality butterscotch chips and vanilla bean paste.
- The Butterbeer Caramel thickens as it cools; reheat slightly if needed for easier drizzling.
- Store cookies in an airtight container for up to 5 days or refrigerate for longer freshness.
