Cookie Ingredients (~27 cookies)
- 3 1/3 cups all-purpose flour (spooned and leveled)
- 1 Tbsp baking soda
- 3/4 tsp salt
- 1 cup + 2 Tbsp butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 large egg
- 1/3 cup butterscotch syrup
- 3/4 cup butterscotch chips (for melting)
- 1 1/2 Tbsp rum extract
- 2 1/4 tsp vanilla extract
Frosting Ingredients
- 3/4 cup butter (softened)
- 1/4 tsp salt
- 3/4 cup butterscotch syrup (plus extra for drizzling)
- 3/4 cup butterscotch chips (for melting)
- 1 1/2 cups powdered sugar
- 1 Tbsp rum extract
- 3/4 tsp vanilla extract
Prep Your Oven and Mix the Dry Ingredients
Preheat your oven to 350F and line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt until combined; Set aside.
Cream the Butter and Sugars
Using a stand mixer or hand mixer, cream the 1 cup + 2 Tbsp of softened butter with both sugars until light and fluffy – this takes ~3-4 minutes.
Add the egg and mix on medium speed until just incorporated.
Add the Butterscotch Flavoring
Melt 3/4 cup of butterscotch chips in the microwave in 30-second intervals, stirring between each interval until smooth – usually takes ~1-1.5 minutes total.
Add the melted butterscotch chips, 1/3 cup butterscotch syrup, vanilla extract, and rum extract to the butter mixture; Mix until fully combined.
The mixture will look a bit curdled at first but will come together.
Form the Cookie Dough and Bake
Pour the flour mixture into the wet ingredients and mix on low speed until just combined – don’t overmix.
The dough will be thick and sticky.
Using a cookie scoop or spoons, roll the dough into 1-inch balls and place them ~2 inches apart on your prepared baking sheets.
Bake for 10-11 minutes – the cookies will look slightly underbaked but will firm up as they cool.
Let them cool completely on the baking sheet before frosting.
Make the Butterbeer Frosting
Cream the 3/4 cup softened butter and salt until smooth and fluffy.
Melt the remaining 3/4 cup butterscotch chips using the same microwave method as before.
Add the melted chips and 3/4 cup butterscotch syrup to the creamed butter; Beat until combined.
Add the powdered sugar gradually, mixing on low speed first to avoid a sugar cloud, then increase to medium speed until smooth.
Mix in the rum extract and vanilla extract.
Frost and Finish the Cookies
Spread the frosting on each cooled cookie, leaving a small border around the edges.
Drizzle extra butterscotch syrup on top of the frosting and use a butter knife to lightly swirl it in – don’t fully mix it, just create some marbled streaks.
The cookies are best eaten within 2-3 days and should be stored covered at room temperature.
Harry Potter Butterbeer Cookies
Ingredients
Cookie Ingredients (~27 cookies)
- 3 1/3 cups all-purpose flour spooned and leveled
- 1 Tbsp baking soda
- 3/4 tsp salt
- 1 cup + 2 Tbsp butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 large egg
- 1/3 cup butterscotch syrup
- 3/4 cup butterscotch chips for melting
- 1 1/2 Tbsp rum extract
- 2 1/4 tsp vanilla extract
Frosting Ingredients
- 3/4 cup butter softened
- 1/4 tsp salt
- 3/4 cup butterscotch syrup plus extra for drizzling
- 3/4 cup butterscotch chips for melting
- 1 1/2 cups powdered sugar
- 1 Tbsp rum extract
- 3/4 tsp vanilla extract
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a bowl.
- Cream butter and sugars for 3-4 minutes until light and fluffy.
- Add egg and mix until incorporated.
- Melt butterscotch chips in microwave, stirring every 30 seconds.
- Add melted chips, butterscotch syrup, vanilla, and rum extract to butter mixture; mix until combined.
- Add flour mixture and mix on low speed until just combined.
- Roll dough into 1-inch balls and place 2 inches apart on baking sheets.
- Bake 10-11 minutes until edges are set but centers look slightly underbaked.
- Cool completely on baking sheet.
- For frosting, cream butter and salt until fluffy.
- Melt additional butterscotch chips.
- Add melted chips and butterscotch syrup to butter; beat until combined.
- Gradually add powdered sugar, mixing on low then medium speed.
- Mix in rum and vanilla extracts.
- Spread frosting on cooled cookies, leaving small border.
- Drizzle extra butterscotch syrup and swirl lightly with knife.
