Harry Potter Butterbeer Cookies
These Harry Potter Butterbeer Cookies are rich, chewy, and stuffed with caramel. Inspired by the wizarding world, they’re made with browned butter, butterscotch chips, and a dreamy butterbeer frosting.
Equipment
- Medium saucepan (for browning butter)
- Hand or stand mixer
- Mixing Bowls
- Baking sheets
- Parchment Paper
- Small cookie scoop
- Wire rack
Ingredients
- 2 cups 250 g all-purpose flour, spooned & leveled
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup 168 g unsalted butter, browned
- ¾ cup 165 g dark brown sugar, packed
- ¼ cup 50 g granulated sugar
- 2 egg yolks room temperature
- 1 tbsp vanilla bean paste or extract
- 1 ½ tsp butter extract
- ¼ cup butterscotch chips, melted & slightly cooled
- ½ cup butterscotch chips
- 15 soft caramels for stuffing
Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 oz cream cheese
- ⅛ tsp salt
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 tsp vanilla extract or extract
- Optional topping: Warm salted caramel drizzle
Instructions
Brown the butter
- In a medium saucepan, melt the butter over medium heat. Continue cooking until the butter foams, then turns golden with a nutty aroma. Pour into a heat-safe bowl and let cool 15–20 minutes.
Whisk the dry ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
Mix the dough
- In a large bowl or mixer, beat the cooled browned butter with both sugars until creamy and combined. Add egg yolks, vanilla bean paste, and butter extract; mix until smooth.
- Stir in the melted butterscotch chips, then fold in the dry ingredients. Finally, mix in the remaining butterscotch chips.
Stuff the cookies
- Scoop about 2 tablespoons of dough per cookie. Flatten slightly, press a soft caramel into the center, and seal it with more dough so the caramel is completely enclosed.
- Place on a parchment-lined baking sheet and freeze for 30 minutes.
Bake
- Preheat oven to 350°F (180°C).
- Bake cookies for 10–12 minutes, until golden at the edges and soft in the center. Allow to cool completely on a wire rack.
Make the butterbeer frosting
- In a mixing bowl, beat browned butter, melted butterscotch chips, salt, powdered sugar, butter extract, and vanilla until fluffy and smooth.
Frost and drizzle
- Top each cooled cookie with a swirl of butterbeer frosting and finish with a drizzle of salted caramel for that extra “Hogsmeade magic.”
Tried this recipe?Let us know how it was!