Harry Potter Butterbeer Cookies 

Transport yourself to the wizarding world with these Harry Potter Butterbeer Cookies from In Bloom Bakery. Inspired by the iconic drink enjoyed at The Three Broomsticks, these cookies feature a chewy butterscotch base, complemented by a smooth butterscotch buttercream frosting and a drizzle of homemade butterbeer caramel sauce. Perfect for Harry Potter-themed parties, movie marathons, or any occasion that calls for a touch of magic. 

Ingredients

For the Butterbeer Cookies:

• 2 cups all-purpose flour, spooned and leveled
  
  

• ½ teaspoon baking soda
  
  

• ½ teaspoon baking powder
  
  

• ½ teaspoon salt
  
  

• ¾ cup unsalted butter, softened
  
  

• ¾ cup light brown sugar, packed
  
  

• ¼ cup granulated white sugar
  
  

• 2 egg yolks, at room temperature
  
  

• 1 tablespoon vanilla bean paste or extract
  
  

• 1½ teaspoons butter extract
  
  

• ¼ cup butterscotch chips, melted and slightly cooled
  
  

• ½ cup butterscotch chips
  
  

For the Butterbeer Caramel:

• 12 oz butterscotch beer or cream soda
  
  

• 3 tablespoons unsalted butter, softened
  
  

• 3 tablespoons heavy cream, at room temperature
  
  

• Pinch of salt
  
  

For the Butterscotch Buttercream:

• ½ cup unsalted butter, softened
  
  

• ⅛ teaspoon salt
  
  

• ½ cup butterscotch chips, melted and slightly cooled
  
  

• 1 cup powdered sugar
  
  

• ¼ teaspoon butter extract
  
  

• ½ teaspoon vanilla bean paste or extract
  
  

Optional Garnish:

• White and gold nonpareils or sprinkles
  
  

Directions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
   
   

2. Cream the Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated white sugar using an electric mixer on high speed until light and fluffy, about 2–3 minutes.
   
   

3. Incorporate the Egg Yolks and Flavors: Add the egg yolks, vanilla bean paste, butter extract, and melted butterscotch chips to the creamed mixture. Mix on medium speed until pale in color and fluffy, about 1–2 minutes.
   
   

4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined.
   
   

5. Add Butterscotch Chips: Fold in the remaining butterscotch chips until evenly distributed.
   
   

6. Shape the Cookies: Scoop tablespoon-sized portions of dough and place them onto a parchment-lined baking sheet, spacing them about 2 inches apart.
   
   

7. Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are golden brown.
   
   

8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   
   

9. Prepare the Butterbeer Caramel: In a saucepan, simmer the butterscotch beer or cream soda over medium-low heat until it reduces to a deep golden color and thickens, about 15–17 minutes. Lower the heat and stir in the softened butter, heavy cream, and a pinch of salt. Continue to cook for an additional minute, then remove from heat and let cool.

10. Make the Butterscotch Buttercream: In a medium bowl, whip the softened butter and salt on high speed until pale and fluffy, about 5–10 minutes. Add the melted butterscotch chips and mix until combined. Gradually add the powdered sugar, mixing on low speed until incorporated, then on high speed for 1 minute until fluffy. Stir in the butter extract and vanilla bean paste or extract.

11. Assemble the Cookies: Once the cookies have cooled, frost each with the butterscotch buttercream using a mini offset spatula. Drizzle the butterbeer caramel over each cookie and sprinkle with white and gold nonpareils or sprinkles, if desired.
    
    

Nutritional Information (per serving, assuming 19 cookies)

• Calories: Approximately 220 kcal
  
  

• Protein: 2 g
  
  

• Fat: 12 g
  
  

  • Saturated Fat: 7 g
    
    

• Carbohydrates: 28 g
  
  

  • Fiber: 0 g
    
    

  • Sugars: 18 g
    
    

• Cholesterol: 35 mg
  
  

• Sodium: 120 mg
  
  

• Potassium: 30 mg
  
  

• Calcium: 20 mg
  
  

• Iron: 0.5 mg