Harry Potter Butterbeer Cookies Recipe | Soft, Chewy & Magical
Bake soft, chewy Harry Potter Butterbeer cookies with butterscotch frosting and caramel drizzle — a magical treat straight from the wizarding world.
Ingredients
For the Cookies
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 egg yolks, room temperature
- 1 tbsp vanilla bean paste or vanilla extract
- 1½ tsp butter extract
- ¼ cup butterscotch chips, melted and cooled
- ½ cup butterscotch chips (whole)
For the Butterbeer Caramel
- 12 oz butterscotch beer or cream soda
- 3 tbsp unsalted butter, softened
- 3 tbsp heavy cream, room temperature
- Pinch of salt
For the Butterscotch Frosting
- ½ cup unsalted butter, softened
- ⅛ tsp salt
- ½ cup butterscotch chips, melted and cooled
- 1 cup powdered sugar
- ¼ tsp butter extract
- ½ tsp vanilla bean paste or vanilla extract
Instructions
Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy (2–3 minutes).
- Add egg yolks, vanilla, butter extract, and melted (cooled) butterscotch. Beat again for 1–2 minutes until light and creamy.
- Slowly mix in the dry ingredients just until combined — don’t overmix.
- Fold in the remaining butterscotch chips.
- Tip: If the dough feels too soft, chill it for 30 minutes before baking to prevent spreading.
Shape and Bake
- Scoop 2-tablespoon portions of dough and roll into balls.
- Place 2 inches apart on your baking sheet (6 per sheet).
- Bake for 10–11 minutes, until edges are set but centers look slightly underbaked.
- Optional: Use a large round cookie cutter to gently “scoot” cookies into perfect circles.
- Let them cool 5 minutes on the tray, then move to a wire rack.
Make the Butterbeer Caramel
- In a small saucepan, bring butterscotch beer (or cream soda) to a simmer over medium-low heat.
- Let it reduce for 15–17 minutes until thick and golden.
- Lower heat, stir in butter until melted.
- Whisk in heavy cream and a pinch of salt, then simmer 1 more minute.
- Cool completely — you want it thick enough to drizzle, not run.
- Pro Tip: If you accidentally over-reduce, whisk in 1–2 tsp extra cream to loosen the caramel.
Whip the Butterscotch Frosting
- Beat softened butter and salt on high for 5–10 minutes until pale and fluffy.
- Mix in cooled melted butterscotch chips.
- Gradually add powdered sugar, mixing until smooth.
- Finish with butter extract and vanilla.
- Whip for 1 more minute until creamy and pipeable.
- Texture Check: Frosting should hold a soft peak — if too thick, add 1 tsp cream.
Assemble the Cookies
- Once cookies are completely cool, spread frosting generously on top.
- rizzle butterbeer caramel over each one.
- Add gold or bronze sprinkles for that wizardly sparkle.