You might have heard of butterbeer, but have you heard about butterbeer cookies? Well, you will now. Holidays call for a Harry Potter marathon and if something will make that even more perfect is some creamy butterbeer and delicious butterbeer cookies. Yup, that’s a thing, in my life at least. The cookies are creative and absolutely delicious.
Harry Potter is everyone’s favorite fictional character and childhood crush (Amen!), so it is a common desire to revisit the nostalgia-filled movies and books. One thing that’s as famous as the wizard phenomenon itself is the fictional (not anymore though) drink, Butterbeer. Butterbeer cookies are the cookie version of the drink sans the cream soda. Honestly, it’s better this way.
The cookies taste like butterscotch with vanilla charms and crunchy spells of toffee here and there. The recipe is just like any other cookie recipe with slight variations here and there. All you need to know are the ingredients and everything else. Don’t worry, and it is all here. Scroll down and you’ll find what you need to know about these Harry Potter butterbeer cookies. But before you read out the entire recipe, check out other Harry Potter recipes from our website.
Equipment Required
- Large Bowl- See, here’s the thing you need to mix the dry and the wet ingredients separately. You’ll be needing a large bowl to mix the dry ingredients.
- Stand Mixer- The dry ingredients go into the stand mixer. Why? Because they need too much mixing and I have had enough swishing and flicking for today.
- Plastic Wrap- Take the Quaffer-sized dough ball and wrap it up nicely. Don’t put it through the hoops. We aren’t playing Quiddich, and we are making cookies!
- Medium Cookie Scoop- Medium-sized cookie scoop because we need medium-sized cookies. Simple.
- Non-Stick Baking Tray- It would be absurd now if I ask you to use a sticky baking tray. We don’t want the cookies to stick to the tray and get ruined. Hence, the non-stick baking tray.
- Oven- Some baking will be done in the oven.
- Whisk and Spatula- Remember when I said that you need to whisk the dry ingredients. The whisk will help you achieve that. The spatula? It is for scraping the stubborn splatters in the mixer.
Harry Potter Butterbeer Cookies Ingredients & Substitutions
Note: This recipe is sufficient for serving six people. If you want to make more or less, you must adjust the recipe accordingly.
- 1 Cup Unsalted Butter, softened
- ½ cup Light Brown Sugar, lightly packed
- ½ Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Pure Vanilla Extract
- 1 3-ounce Package Butterscotch Instant Pudding Mix
- 2½ Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Cup White Chocolate Baking Chips
- 1 cup Butterscotch Chips
Preparation And Cooking Time
| Preparation Time | Cooking Time | Additional Time | Total Time |
|---|---|---|---|
| 15 Minutes | 15 Minutes | 2 Hours | 2 Hours 30 Minutes |
How To Make Harry Potter Butterbeer Cookies At Home
1. The Cookie, Dough
To make butterbeer cookies, start with making the dough (for obvious reasons). Take a large bowl and mix the flour, baking soda, and salt with the help of a whisk. That’ll be your dry mix.
Now, for the wet mix, take a stand mixer fitted with a paddle attachment. Then, add butter, sugar, and brown sugar. Pulse them until they form a creamy mixture.
After that, add the dry pudding mix into the mixer along with the eggs and the additional egg yolk. Also, drop in some butter and vanilla extract and give everything a good mix.
2. Shape Shifter
When all of that is combined well, add in the flour mixture to it along with some toffee bits and mix until a dough begins to take shape.
After that, shape the cookie dough into a round bowl and wrap it with plastic foil. Refrigerate the dough for about 2 hours. You can skip chilling the dough if you want chewy cookies. Just saying.
3. What’s The Scoop?
Then, take it out and let it soften. Use a cookie scoop to take out small scoops from the dough.
Shape them into round balls using your hands and place them on a non-stick baking tray. Place the baking tray in the oven and bake the cookies at 350℉ for about 10-15 minutes. This is the time range for chewy to crispy cookies.
Then, remove them and allow them to cool completely. Your delicious butterbeer cookies are ready (*excited in Muggle*)!
Expert Tips That I Recommend
- If you have extra time, let the wings rest on a wire rack for about 30 minutes, which will help eliminate all the extra moisture.
- To ensure fuss-free cleaning, you can lay a piece of aluminum foil at the base of your tray and place the wire rack on it to collect any drippings.
- Another simple way to remove excess moisture and fat from the wings is to boil them in salted water for 10-15 minutes.
- You can also bake your chicken wings if they are still frozen; just add 20-25 minutes more of baking time.
- Flipping the wings halfway through is optional, but either way, you will have decently crispy wings.
Nutritional Information
| Calories | 84 kcal |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 16 mg |
| Sodium | 75 mg |
| Potassium | 18 mg |
| Carbohydrates | 13 g |
| Sugar | 6 g |
| Protein | 1 g |
Step 1
Further, season the chicken wings with salt and black pepper.
Step 2
Further, season the chicken wings with salt and black pepper.
Step 3
Further, season the chicken wings with salt and black pepper.
Step 4
Further, season the chicken wings with salt and black pepper.
Step 5
Further, season the chicken wings with salt and black pepper.
Step 6
Further, season the chicken wings with salt and black pepper.
Step 7
Further, season the chicken wings with salt and black pepper.
How Will Butterbeer Cookies Look And Taste Like?
The cookies have a delicious yellowish-brown color like that of an old Ravenclaw scarf. You can see the toffee bits peeking out of the top of the cookie. The cookies indeed do taste like butterbeer pudding. You can taste the butterscotch all up and about in the cookies with sweet vanilla notes making everything perfect. The center is chewy and the sides are crispy. Sprinkle the cookies with lightning bolt sprinkles to give them the full Harry Potter treatment. Minerva would be proud!
Recipe Card
Butterbeer Cookies Recipe
Ingredients
- 2 ½ cups All-Purpose Flour
- ¼ cup Instant Vanilla Pudding Mix
- ¼ cup Instant Butterscotch Pudding Mix
- 1 ½ cup Toffee Bits
- ¼ cup Granulated Sugar
- ¾ cup Brown Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup + ½ teaspoon Unsalted Butter (softened)
- 2 large Eggs
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
Equipment
- Large Bowl
- Stand Mixer
- Plastic Wrap
- Medium Cookie Scoop
- Non-Stick Baking Tray
- Oven
- Whisk
- Spatula
Instructions
- In a large bowl, mix the flour, baking soda, and salt with the help of a whisk.
- Then, in a stand mixer fitted with a paddle attachment, add butter, sugar, and brown sugar. Pulse them until they form a creamy mixture.
- After that, add the dry pudding mix into the mixer along with the eggs and the additional egg yolk. Also, drop in some butter and vanilla extract and give everything a good mix.
- When all of that is combined well, add in the flour mixture to it along with some toffee bits and mix until a dough begins to take shape.
- After that, shape the cookie dough into a round bowl and wrap it with plastic foil. Refrigerate the dough for about 2 hours.
- Then, take it out and let it soften. Use a cookie scoop to take out small scoops from the dough.
- Shape them into round balls using your hands and place them on a non-stick baking tray. Place the baking tray in the oven and bake the cookies at 350℉ for about 10-15 minutes.
Video
Nutrition
Did You Make This Recipe ?Tag @thefoodxp on Instagram and Hashtag it #thefoodxp!This was the recipe for butterbeer cookies that you should definitely try. Once you do, mention in the comments how well you liked them. Next time, I will bring you more of such interesting recipes.
