Description
Delicious Harry Potter-themed cookies that capture the essence of Butterbeer with butterscotch flavors.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla bean paste or extract
- 1 1/2 teaspoons butter extract
- 1/4 cup butterscotch chips, melted and slightly cooled
- 1/2 cup butterscotch chips
- 12 ounces butterscotch beer or cream soda
- 3 tablespoons unsalted butter, softened
- 3 tablespoons heavy cream, at room temperature
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 1/8 teaspoon salt
- 1/2 cup butterscotch chips, melted and slightly cooled
- 1 cup powdered sugar
- 1/4 teaspoon butter extract
- 1/2 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat unsalted butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 2 to 3 minutes.
- Add egg yolks, vanilla bean paste, butter extract, and melted butterscotch chips to the creamed mixture. Beat on medium speed until pale and fluffy, approximately 1 to 2 minutes, scraping bowl sides as needed.
- Slowly add dry ingredients to wet ingredients, mixing on low speed just until combined. Fold in the remaining butterscotch chips using a rubber spatula.
- Using a large cookie scoop, portion dough into 2-tablespoon balls. Place 6 dough balls per baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 10 to 11 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies perfectly round. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- In a saucepan over medium-low heat, simmer butterscotch beer until thickened and deep golden, about 15 to 17 minutes. Reduce heat to low; stir in softened butter. Once incorporated, add heavy cream and salt. Simmer for 1 additional minute. Remove from heat and allow to cool.
- In a medium bowl, whip softened unsalted butter and salt on high speed until pale and fluffy, around 5 to 10 minutes. Gradually add melted butterscotch chips and blend well. Sift in powdered sugar and mix until combined. Finally, add butter extract and vanilla bean paste, whipping until light and fluffy, about 1 more minute.
- Once cookies are completely cooled, spread butterscotch buttercream on top using a mini offset spatula. Drizzle each cookie with butterbeer caramel and garnish with sprinkles before serving.
Notes
- Make sure to chill the butterscotch beer after reducing it to enhance flavor.
- For a festive touch, use themed sprinkles for decoration.
- Store cookies in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg