May I have your attention, students? Today we have a very special lesson for potions class - butterbeer cookies! These chunky cookies are inspired by the flavors of butterbeer served in Hogsmeade. Alas, the student who makes the most scrumptious butterbeer cookies recipe today will earn twenty points for their house!
If you've read the Harry Potter books or seen the movies, you've probably heard of the drink called butterbeer. It's a sweet butterscotch-flavored drink served either hot or cold. And don't worry, these butterbeer cookies don't contain any alcohol. Just pure magic.
These cookies are perfect for your next Harry Potter party or movie marathon! And this butterbeer cookies recipe takes as much inspiration as possible from the wizarding world of Harry Potter. Each cookie is topped with butterbeer frosting, reminiscent of a glass of butterbeer topped with its classic foam!
Ever since I was a kid, I've been obsessed with Harry Potter. And I jump at any chance to bring the wizarding world to life through food! For more recipes inspired by the Harry Potter series that I've been brewing over the years, try my Pumpkin Pasties and Bangers & Mash.
Why You'll Love these Cookies
- These cookies are made from scratch, so you don't need any butterscotch pudding mix or boxed cake mix.
- The warm butterscotch flavor is like biting into a comforting hug.
- This Harry Potter butterbeer cookies recipe makes a dozen gigantic cookies, enough to share with friends in the common room, or even with Hagrid.
- You can freeze the cookie dough and only bake a few at a time, so you can have butterbeer cookies as quickly as you would with a summoning charm.
- These cookies stay soft and chewy for up to a whole week!
And for more Harry Potter cookies, try Harry Potter Bon Bons, Harry Potter Sugar Cookies, and Hagrid's Hut gingerbread house.
Ingredients Needed
For the Butterbeer Cookies
- Unsalted butter - Use cold unsalted butter cut into small cubes
- Granulated sugar
- Dark brown sugar - Adds a caramelized flavor and moisture, creating chewier cookies
- Butterscotch chips - Provides the essential butterscotch flavor that butterbeer is known for. You can substitute white chocolate chips.
- All purpose flour
- Salt
- Baking soda - Leavens the cookies to rise in the oven, and reacts with the acidic brown sugar to create chewier cookies
- Eggs
- Butter or butterscotch extract - Enhances the butterbeer flavor in the cookies
For the Frosting
- Unsalted butter
- Powdered sugar - Gives the frosting a fluffy texture and sweet flavor
- Butter or butterscotch extract
How to Make this Recipe
Make the Butterbeer Cookies
Break up the butter: In a large mixing bowl, add the cold cubed butter and break it up for 30 seconds with a large wooden spoon or with the paddle attachment in a stand mixer.
Add the sugars: Add the granulated sugar and brown sugar. Mix for 1 minute until the sugar is distributed and coats the butter.
Add the butterscotch: Add the butterscotch chips and mix for another 30 seconds to distribute them throughout the mixture.
Add the remaining dry ingredients: Add the all purpose flour, salt, and baking soda. Mix for about 1 to 2 minutes, until the mixture forms fine crumbs.
Add the wet ingredients: Add the whisked eggs and butterscotch or butter extract. Mix just until the dough comes together, after about 1 minute. It should still be chunky and not entirely smooth, but holds is shape when squeezed in your hand.
Form and freeze the cookie dough balls: Gently press the dough into 12 evenly-shaped balls in the palms of your hands and spread them out on a large baking sheet lined with parchment paper or a non-stick baking mat.
Freeze the dough balls for at least one hour, or until you're ready to bake them.
Preheat the oven: Preheat the oven to 350°F.
Bake the cookies: Bake the cookies for 15 to 20 minutes, just until the bottom edges become golden.
Make the Frosting
Beat the butter: Beat the softened butter either in a large mixing bowl with an electric hand whisk or wooden spoon, or in the bowl of a stand mixer with the paddle attachment. Beat for about 2 to 3 minutes, until the butter is pale yellow and fluffy.
Add the powdered sugar to the frosting: Add the powdered sugar and butterscotch or butter extract, then continue mixing until it forms a soft, fluffy frosting, after about 3 to 4 minutes.
Let cool and frost: Let the cookies cool for at least 10 minutes, then add the frosting on top with a butterknife or small spatula.
What is the Secret to Chewy Cookies?
- Rest the dough in the freezer - Allow your cookie dough balls to freeze before baking them. This will cause the cookie dough to take longer to heat up, so the cookies won't spread as much in the oven. Thicker cookies come out chewy and delicious.
- Gently shape your cookies - Instead of firmly rolling and pressing your cookie dough into balls, just gently pat the dough together in a rough ball. By not compacting the dough, each cookie comes out extra chunky and chewy.
- Don't overbake your cookies - Leave your cookies in the oven just until the bottom edges of the cookies are golden. Baking your cookies any longer will cause them to be crispy. You want them almost underbaked for a gooey, chewy center.
- Sweeten with brown sugar - Brown sugar contains molasses which adds more moisture to your cookies, making them chewier.
Frequently Asked Questions
Do I have to frost these cookies?
Adding the frosting is totally up to you! These cookies are delicious both with and without the butterbeer frosting.
What flavor is butterbeer?
If you've tried the butterbeer at Universal Studios and the Wizarding World of Harry Potter, you'll know it tastes like liquid butterscotch. It's super sweet, with a buttery, caramelized flavor.
Can I freeze these cookies?
Yes, you can absolutely freeze these cookies. They freeze best without the frosting on top. Store cooled cookies in an airtight container or freezer safe bag in the freezer for up to 3 months.
How long do butterbeer cookies last?
Store cooled cookies in an airtight container for up to 1 week at room temperature. They stay fresh and soft for a surprisingly long time!
More Harry Potter Recipes
If you're looking for more Harry Potter inspired recipes to enjoy, try these!
Butterbeer Cookies Recipe
Ingredients
Butterbeer Cookies
- 1 cup unsalted butter, cold and cubed (2 sticks)
- ½ cup granulated sugar
- 1 cup dark brown sugar
- 1 cup butterscotch chips
- 3 cups all purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs (whisked separately in a small bowl)
- 1 teaspoon butterscotch or butter extract
Butterbeer Frosting
- ½ cup unsalted butter, softened to room temperature (1 stick)
- 2 cups powdered sugar
- ½ teaspoon butterscotch or butter extract
Instructions
Butterbeer Cookies
- In a large mixing bowl, add the cold cubed butter and break it up for 30 seconds with a large wooden spoon or with the paddle attachment in a stand mixer.
- Add the granulated sugar and brown sugar. Mix for 1 minute until the sugar is distributed and coats the butter.
- Add the butterscotch chips and mix for another 30 seconds to distribute them throughout the mixture.
- Add the all-purpose flour, salt, and baking soda. Mix for about 1 to 2 minutes, until the mixture forms fine crumbs. It's okay if there still a few larger chunks.
- Add the whisked eggs and butterscotch or butter extract. Mix just until the dough comes together, for about 1 minute. It should still be chunky and not entirely smooth, but holds is shape when squeezed in your hand.
- Gently press the dough into 12 evenly-shaped balls and spread them out on a large baking sheet lined with parchment paper or a nonstick baking mat. Freeze the dough balls for at least an hour.
- Preheat the oven to 350°F.I like to take the baking tray out of the freezer and let it sit on the counter at room temperature for 5 to 10 minutes. The cookies will still be frozen, and your baking sheet won't experience such a drastic temperature change.
- Bake the cookies for 15 to 20 minutes, just until the bottom edges become golden.
Butterbeer Frosting
- Beat the softened butter either in a large mixing bowl with an electric hand whisk or wooden spoon, or in the bowl of a stand mixer with the paddle attachment. Beat for about 2 to 3 minutes, until the butter is pale yellow and fluffy.
- Add the powdered sugar and butterscotch or butter extract. Continue mixing until it forms a soft, fluffy frosting. This usually takes around 3 to 4 minutes.
- Let the cookies cool for at least 10 minutes, then add the frosting on top with a butterknife or small spatula. Enjoy!!
Notes
- Instead of firmly rolling and pressing your cookie dough into balls, just gently pat the dough together in a rough ball.
- Don't skip resting the dough in the freezer for at least an hour. This ensure thick, chunky, chewy cookies.
- Bake your cookies just until the bottom edges of the cookies are golden. You want them almost underbaked for a gooey, chewy center.
- Store cooled cookies in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.
Azilde Elizabeth
Yum! I'm adding this to my holiday cookie recipes! 🤤
Jessica
Saving!! You have the BEST recipes!
Humbly Homemade
Aww thank you! I'm catching up on comments, I'm sorry I'm replying to this so late! lol Let me know if you make these cookies!!