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
Prepare the Oven and Combine The Dry Ingredients
Preheat the oven to 350°F and lay out 2 sheets of parchment paper on 2 baking sheets.
Mix together in a separate bowl with a whisk the flour, baking soda, and salt.
Put aside this dry mixture for now.
Cream Together The Butter And Sugars
In a stand mixer or using an electric hand mixer, cream 1 cup plus 2 tablespoons of softened butter with both kinds of sugars for 3 to 4 minutes until fluffy; the mixture should be light in color.
When the butter/sugar mixture is complete, add in the egg and mix on medium speed until combined evenly.
Add In The Butterscotch Flavoring
In order to melt the 3/4 cup of butterscotch chips, place in the microwave for 30 seconds at a time, stirring well in between, until smooth (this usually only takes between 1 – 1½ minutes).
Once melted, add the melted butterscotch chips, 1/3 cup butterscotch syrup, vanilla extract, and rum extract into the butter/sugar mixture and mix well until everything is blended together.
The mixture may seem unstable or curdled initially; however, once fully mixed together it will solidify properly.
Creating The Cookie Dough and Baking Them
When combining your dry flour mixture into your wet mixture, do so while mixing at lower speeds until only blended together; avoid long mixing cycles to ensure the dough does not become overly mixed.
The finished cookie dough will have an overall consistency of sticky and thick.
Using an ice cream scoop or spoons to create equal balls (1 inch diameter), place each ball approximately 2 inches apart on each parchment-lined baking sheet.
Bake cookies for 10-11 minutes.
They may seem slightly undercooked but they will continue to cook once out of the oven and cooling down on the baking sheet.
Allow cookies to cool on the baking sheet before frosting.
Making The Butterbeer Frosting
In another bowl, cream together 3/4 cup of softened butter and 1/4 tsp salt until they become smooth and fluffy.
Melt another 3/4 cup of butterscotch chips using the same method as detailed before.
Once melted, combine the melted butterscotch chips and 3/4 cup butterscotch syrup into the buttercream and mix until incorporated.
Gradually add the powdered sugar, mixing at low speed initially to prevent a sugar cloud.
Once mixed together, increase speed and beat until completely smooth.
To finish, mix in the rum extract and vanilla extract.
Frosting Cookies
Using a small spatula, spread frosting over each cooled cookie, leaving a thin border around the edges of the cookies.
Once frosted, drizzle extra butterscotch syrup over the top of the frosting and, using the small blade of a butter knife, gently make swirls through the frosting to create a marbling effect; do not fully mix together.
Cookies stored correctly should remain fresh for 2-3 days 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.
