Magical! These cookies are the most delicious combination of butterscotch and nostalgia! It should come as no surprise that I’m one big Potterhead. I mean, I did do a whole post on the best tips for Visiting the Wizarding World of Harry Potter as a grown adult. I ate pumpkin pasties, drank my weight in pumpkin juice, and ate buckets of fish and chips at Three Broomsticks, but nothing gets me like a butterbeer-flavored treat! Be it a warm butterbeer or an ice cream from Florean Fortescue’s. These butter beer-inspired cookies are one of the best cookies to come out of my kitchen. They require no refrigeration; you just mix them in a bowl, and then pop them in the oven to bake. And what you’re left with is dollops of delicious cookie dough speckled with butterscotch flavor. And hey, I get it if you aren’t a butterscotch chip fan, swap them for white chocolate chips, and I promise you, the flavors will be just as delicious! Fellow Harry Potter fans, this one’s for you!
Ingredients for Harry Potter’s Butterbeer Cookies:
All-purpose flour: The flour is the base of the recipe.Leavening agents: You’ll need both baking powder and baking soda for this recipe. We’ll add these dry ingredients to the flour before adding them to the wet ingredients.Kosher salt + flakey sea salt: You’ll need kosher salt for the batter and some flakey sea salt (such as this one) to sprinkle on top once the cookies are done baking. The butterscotch flavor becomes more pronounced with the salt, so don’t be afraid to use it in this recipe.Ground Cinnamon: helps flavor the cookies without being too overpowering. You won’t even know it’s there, but it helps bring out some warmth in the cookies.Salted butter: typically, salted butter is my favorite ingredient to use in baked goods. I use this for my favorite chocolate chip cookies and recommend it for many other baked goods as well. If you only have unsalted butter on hand, you can use it for this recipe, but I do suggest upping the amount of kosher salt to 1 teaspoon.Light brown sugar + Granulated sugar: We’ll use both of these sugars and mix them with the softened butter. The sugars provide moisture in baked goods so that cookies, cakes, muffins, and brownies don’t dry out too quickly.Butter extract + vanilla extract: The butter extract is optional, but I find that it really amps up the flavor of these butterscotch cookies. To be entirely honest, I’m not a huge butterscotch pudding mix or butterscotch chip fan, so for me, the cookies provide plenty of that butterscotch cookie flavor without needing the chips!Eggs:Butterscotch chips: You know how I mentioned there are people who don’t like butterscotch chips? I would be one of those people! You could even use white chocolate chips or omit the chips entirely and add a bit more pecans! We had a divided household on this one! Hubby loved the chips, while I wasn’t a huge fan!Chopped Pecans: These add the best nutty flavor! If you’re dealing with allergies, feel free to swap the pecans for white chocolate chips. They do make the cookies a bit sweeter but also provide a more Harry Potter butterbeer cookie flavor!
How to make Harry Potter’s Butterbeer Cookies:
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Measuring the flour: The best method to measure the flour for this recipe is by using a spoon to fluff the flour. Once fluffed, use a tablespoon to fill the 1 cup measuring cup until overflowing. Use a knife to level it out without applying too much pressure. Repeat with the 1/3 cup the same way.
