Harry Potter Butterbeer Cookies

Butterbeer Cookies

These Harry Potter Butterbeer Cookies bring a taste of the wizarding world right into your kitchen. Chewy, sweet, and rich with butterscotch flavor, they’re finished with a fluffy butterscotch buttercream and a drizzle of butterbeer caramel sauce. Perfect for Harry Potter marathons, themed parties, or simply a cozy fall baking day.

Prep Time: 45 min
Cook Time: 10 min
Total Time: 55 min
Servings: 19 cookies

Ingredients

For the Butterbeer Cookies:

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 tbsp vanilla bean paste or extract
• 1 1/2 tsp butter extract
• 1/4 cup (50 g) butterscotch chips, melted and slightly cooled
• 1/2 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:

• 1/2 cup (112 g) unsalted butter, softened
• 1/8 tsp salt
• 1/2 cup (100 g) butterscotch chips, melted and slightly cooled
• 1 cup (130 g) powdered sugar
• 1/4 tsp butter extract
• 1/2 tsp vanilla bean paste or extract

Step-by-Step Instructions

Step 1 – Dry Ingredients:
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

Step 2 – Creaming:
In a large bowl, cream butter, brown sugar, and white sugar with an electric mixer until light and fluffy (2–3 minutes).

Step 3 – Wet Ingredients:
Add egg yolks, vanilla, butter extract, and melted butterscotch chips. Mix until pale and fluffy.

Step 4 – Combine:
Add dry ingredients to wet mixture. Mix on low until just combined. Fold in butterscotch chips.

Step 5 – Shape & Bake:
Scoop dough into 2-tbsp portions. Arrange on parchment-lined baking sheet, 2 inches apart. Bake at 350°F (175°C) for 10–11 minutes. Cool 5 minutes on the sheet, then transfer to a wire rack.

Step 6 – Make Caramel:
Simmer butterscotch beer until reduced (about 15 minutes). Stir in butter, cream, and salt. Let cool.

Step 7 – Make Buttercream:
Whip butter and salt until fluffy. Add melted butterscotch chips, powdered sugar, vanilla, and butter extract. Mix until smooth.

Step 8 – Decorate:
Frost cooled cookies with butterscotch buttercream. Drizzle butterbeer caramel on top and finish with sprinkles.

Pro Tips

• Weigh your flour for best texture (1 cup = 125 g).
• Use a cookie cutter to “scoot” cookies into perfect circles right after baking.
• Vegan swaps: use cream soda for caramel base, and dairy-free butterscotch chips for frosting.

Nutrition Info (per cookie)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cookie	210	2g	27g	10g	1g	18g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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