Harry Potter Butterbeer Cookies

These Harry Potter Butterbeer Cookies are a whimsical and nostalgic treat inspired by the magical world of Hogwarts. With a rich butterscotch flavor, buttery vanilla notes, and extra chewiness, they capture the essence of the beloved butterbeer drink from The Three Broomsticks. The cookies are frosted with a silky butterscotch buttercream and drizzled with homemade butterbeer caramel sauce, adding layers of indulgence to each bite. Whether you're hosting a Harry Potter movie marathon, planning a themed party, or just looking for a fun baking project, these cookies are guaranteed to charm every witch, wizard, and Muggle alike.

Ingredients

For the Cookies:

• 2 cups (250 g) all-purpose flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ¾ cup (168 g) unsalted butter, softened

• ¾ cup (165 g) light brown sugar, packed

• ¼ cup (50 g) granulated white sugar

• 2 egg yolks, room temperature

• 1 tbsp vanilla bean paste or extract

• 1½ tsp butter extract

• ¼ cup (50 g) butterscotch chips, melted and slightly cooled

• ½ cup (100 g) butterscotch chips

For the Butterbeer Caramel:

• 12 oz (355 ml) butterscotch beer (or cream soda)

• 3 tbsp (42 g) unsalted butter, softened

• 3 tbsp (45 ml) heavy cream, room temperature

• Pinch of salt

For the Butterscotch Buttercream:

• ½ cup (112 g) unsalted butter, softened

• ⅛ tsp salt

• ½ cup (100 g) butterscotch chips, melted and slightly cooled

• 1 cup (130 g) powdered sugar

• ¼ tsp butter extract

• ½ tsp vanilla bean paste or extract

Optional Topping:

• White and gold nonpareil sprinkles

Directions

Make the Cookies:

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

3. In a large bowl, cream the softened butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).

4. Mix in egg yolks, vanilla, butter extract, and melted butterscotch chips until pale and fluffy (1–2 minutes).

5. Add dry ingredients to the wet mixture and mix on low speed until just combined.

6. Fold in remaining butterscotch chips with a spatula.

7. Scoop dough into 2-tablespoon balls, place 2 inches apart on prepared sheets.

8. Bake 10–11 minutes. While warm, “scoot” each cookie into a perfect round shape using a circular cutter.

9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Make the Butterbeer Caramel:

1. Simmer butterscotch beer (or cream soda) over medium-low heat until reduced and thickened (15–17 minutes).

2. Lower heat and stir in butter until fully melted.

3. Add heavy cream and a pinch of salt. Simmer for 1 more minute.

4. Remove from heat and let cool.

Make the Buttercream:

1. Beat softened butter and salt until very light and fluffy (5–10 minutes).

2. Mix in melted butterscotch chips.

3. Sift in powdered sugar, then mix until combined.

4. Add butter extract and vanilla. Beat for 1 more minute until smooth and fluffy.

Decorate the Cookies:

1. Once cookies are fully cooled, frost with buttercream using an offset spatula.

2. Drizzle with cooled butterbeer caramel.

3. Add sprinkles if desired. Serve and enjoy!
   
   

Estimated Nutritional Information (Per Cookie, Makes ~18 Cookies)

• Calories: 290 kcal

• Total Fat: 16g

• Saturated Fat: 10g

• Cholesterol: 65mg

• Sodium: 125mg

• Carbohydrates: 35g

• Sugar: 23g

• Protein: 2.5g

• Fiber: 0.5g

• Calcium: ~30mg

• Iron: ~1mg

• Potassium: ~70mg