Harry Potter Butterbeer Cookies
These taste like the butterbeer from the wizarding world - sweet butterscotch flavor with a hint of rum. Perfect for Harry Potter fans or anyone who likes butterscotch.
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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.
Notes
Best eaten within 2-3 days, store covered at room temperature.
Tried this recipe?Leave a comment below & let me know!