Butterbeer Cookies Recipe
This Harry Potter Butterbeer Cookies Recipe creates chewy cookies with a warm butterscotch flavor. It's like the butterbeer drink from the wizarding world in cookie form!
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.
Nutrition
Serving: 1cookieCalories: 564kcalCarbohydrates: 83gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 90mgSodium: 266mgPotassium: 77mgFiber: 1gSugar: 57gVitamin A: 763IUCalcium: 32mgIron: 2mg
Did you make this recipe?Leave a comment below - I love hearing from you!