Butterbeer Cookies
My Butterbeer Cookies feature chewy butterscotch cookies topped with fluffy buttercream and an addictive butterbeer caramel. These magical cookies taste just like a trip to Hogsmeade.
I love making recipes inspired by the Harry Potter universe like my Pumpkin Pasties and my Polyjuice Potion. These Butterbeer Cookies are my best creation yet. They are perfect for parties, movie nights, or anytime you've craving a little extra magic.
Why Our Recipe: A Sprinkle of Food Science
- Tons of Butterscotch Flavor: We use melted butterscotch chips in the cookies and caramel for the most authentic flavor and real butterbeer in the frosting!
- Soft and Chewy Cookies: Plenty of brown sugar and using only egg yolks makes these rich, chewy, and never cakey.
- Shortcut Caramel: Reducing the soda concentrates the flavors and reduces the risk of scorching or crystalization.
Ingredient Notes & Shopping Tips
- Flour: Be sure to measure your flour by spooning in into your measuring cup and leveling with a knife. Dipping your cup into the flour can cause you to overmeasure leading to dry cookies.
- Butter: I use unsalted butter. If using salted butter just eliminate the extra salt. Be sure it is softened as well. Around 1 hour at room temp should do the trick. We want it soft enough that your finger makes a dent when lightly touched but not melted.
- Eggs: To easily seperate the yolks from the white crack the egg into a bowl. Then use a clean plastic water bottle to suck up the yolk. For best results use room temperature egg yolks as they'llmix in more smoothly.
- Butterscotch Chips: Guittard is worth the extra cost if you can find them.
- Butterscotch Soda:
- Soda: I used Flying Cauldron Butterscotch Beer from Amazon. You can also use Cream Soda. If using Cream Soda I suggest avoiding the clear varities for the best color. Avoid diet sodas as the sweeteners will not carmelize.
Krystle's Tips: Steal My Culinary School Secrets
- Use the Right Pan: Use lighty colored shiny pans not dark colored pans. The latter absorbs heat faster which can lead to the bottom of the cookie browning too fast.
- Don't Overmix: Overmixing can develop too much gluten leading to tough dense cookies.
- Stay Dry: When melting the butterscotch chips water can cause them to seize. Be sure your bowla and utensils are completley dry.
- Always Use a Cookie Scoop: Not only will even sized cookies look nicer, they'll bake at the same rate too.
- Don't Skip Cooling on the Cookie Sheet: If you pick them up right away they'll fall apart. Allow the carryover heat from the oven to finish baking the cookies.
More Cookies We Love
Peanut Butter and Jelly Cookies
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📖 Recipe
Chewy Butterbeer Cookies
My Butterbeer Cookies feature chewy butterscotch cookies topped with fluffy buttercream and an addictive butterbeer caramel. These magical cookies taste just like a trip to Hogsmeade.
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Servings: 24 Cookies
Calories: 258kcal
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Ingredients
For the Cookies
- ¾ Cup Butter Softened
- ¾ Cup Brown Sugar Packed
- ¼ Cup Granulated Sugar
- 2 Egg Yolks
- 1 Tablespoon Vanilla Extract
- 1 ½ Teaspoon Butter Extract
- 2 Cups All Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Pinch Salt
- ¼ Cup Butterscotch Chips Melted
- 1 Cup Butterscotch Chips
For the Caramel
- 12 Ounces Butterscotch Soda Or Cream Soda
- 3 Tablespoons Butter Softened
- 3 Tablespoons Heavy Cream Room Temp.
- 1 pinch Salt
For the Frosting
- ½ Cup Butter Softened
- 1 Pinch Salt
- ½ Cup Butterscotch Chips Melted
- 1 Cup Powdered Sugar
- ¼ Teaspoon Butter Extract
- ½ Teaspoon Vanilla
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Instructions
For the Cookies
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper.
- In a large bowl, cream butter, brown sugar and granulated sugar until light and fluffy.
- Stir in egg yolks, vanilla, butter extract, baking powder, baking soda, salt, and melted butterscotch chips scraping down the sides of the bowl as needed.
- Gradually add flour and mix until just combined.
- Fold in butterscotch chips.
- Using a large (2 tablespoon) cookie scoop scoop dough onto prepared pan. Bake for 10-12 minutes. The edges should be brown and set. It's okay if the center looks a tad underdone they will firm up as they cool.
- Cool on pan for 3-5 minutes and then remove to wire rack to cool completely.
For the Frosting
- In a large bowl whip butter until pale and fluffy. Stir in salt, butter extract, vanilla and melted butterscotch chips.
- Gradually add powdered sugar a little at a time until you reach your desired consistency.
For the Caramel
- Pour butterscotch soda into a medium sauce pan and simmer over medium low until thick and reduced around 16 minutes.
- Turn down heat to low and stir in butter. Then stir in cream, and salt.
- Simmer for one minute and remove from heat to thicken.
- Frost each cooled cookie with frosting and drizzle with caramel. Enjoy!
Notes
Melt butterscotch chips in the microwave for 15-30 seconds at a time stirring frequently. Cool slightly before adding to the recipe.
Nutrition
Calories: 258kcal | Carbohydrates: 35g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 169mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 401IU | Vitamin C: 0.01mg | Calcium: 19mg | Iron: 1mg
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These butterbeer cookies are so fun and tasty. Sweet, cozy, and perfect if you love that rich, caramel-vanilla flavor with a magical twist.
These butterbeer cookies came out soft, sweet, and really fun to make—one of those bakes that disappears way too fast.
I made these cookies for a Harry Potter viewing party for my daughter and her friends and they were a HUGE hit. Thanks so much for the recipe.
Thank you for sharing this recipe
My kids LOVED these for our Harry Potter themed party!