Name: Harry Potter Butterbeer Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: American
Ingredients: 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; 12 oz (355 ml) butterscotch beer or cream soda; 3 tbsp (42 g) unsalted butter, softened; 3 tbsp (45 ml) heavy cream, at room temperature; pinch salt; 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

Ingredients

Scale

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
12 oz (355 ml) butterscotch beer or cream soda
3 tbsp (42 g) unsalted butter, softened
3 tbsp (45 ml) heavy cream, at room temperature
pinch salt
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

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Instructions

Preheat the oven to 350°F (175°C).
Whisk together flour, baking soda, baking powder, and salt in a bowl.
Cream together butter and sugars until light and fluffy.
Incorporate egg yolks and extracts into the mixture.
Combine dry ingredients with wet ingredients and gently fold in butterscotch chips.
Scoop dough onto a baking sheet and bake for 10-11 minutes.
Shape cookies while warm and let cool for 5 minutes before transferring to a rack.
Simmer butterscotch beer in a saucepan until thickened.
Mix in butter and cream, then let cool.
Whip butter and salt until fluffy, then add melted butterscotch and incorporate.
Add powdered sugar and flavorings, mixing until fluffy.
Frost cooled cookies and drizzle with caramel.

Notes

Use room temperature ingredients for better mixing.
Watch cookies to prevent overbaking as they will continue to cook slightly.
High-quality extracts enhance the overall flavor.

Author: Jesseca
Prep Time: 20 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 150
Sugar: 10
Sodium: 90
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 20
Fiber: 0
Protein: 2
Cholesterol: 25