Harry Potter Style Butterbeer Cookies

These Harry Potter butterbeer cookies will transport you right into the wizarding world! They’re extra chewy cookies flavored with butterscotch, vanilla and butter flavor, frosted with butterscotch buttercream and drizzled with butterbeer caramel sauce.

For the Butterbeer Cookies:
2 cups (250 g) all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) light brown sugar, packed
¼ cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 tablespoon vanilla bean paste or extract
1 ½ teaspoon butter extract
¼ cup (50 g) butterscotch chips, melted and slightly cooled
½ cup (100 g) butterscotch chips

Butterbeer Caramel:
12 oz (355 ml) butterscotch beer or cream soda
3 tablespoon (42 g) unsalted butter, softened
3 tablespoon (45 ml) heavy cream, at room temperature
pinch salt

For the Butterscotch Buttercream:
½ cup (112 g) unsalted butter, softened
⅛ teaspoon salt
½ cup (100 g) butterscotch chips, melted and slightly cooled
1 cup (130 g) powdered sugar
¼ teaspoon butter extract
½ teaspoon vanilla bean paste or extract

Instructions:
For the Butterbeer Cookies:
Preheat the oven to 350 degrees.
In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture. In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can use a stand mixer fit with a paddle attachment.) Add in the egg yolks, vanilla extract, butter extract and melted butterscotch chips and mix on medium speed until pale in color and fluffy, 1-2 minutes. Scrape the sides of the bowl as necessary. Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Mix the butterscotch chips into the dough with a rubber spatula. Scoop the dough with a large cookie scoop, or eyeball it, into 2 tablespoon portions. Arrange the cookie dough balls 6 at a time, 2 inches apart, on a parchment paper lined baking sheet. Bake the cookies for 10-11 minutes. Right after baking, scoot a large circular cookie cutter, or a large glass, around the cookies to give them a perfect circular shape. Let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool.

For the Butterbeer Caramel:
Add the butterscotch beer to a pot and simmer it over medium-low heat until it is thick and a deep golden color, about 15-17 minutes all together. Turn the heat down to low and mix in the butter. Once the butter is fully incorporated, mix in the cream and salt. Let the caramel simmer over low heat for one minute, then remove it from the heat to cool.

For the Butterscotch Buttercream:
Add the softened unsalted butter and salt to a medium bowl. Whip the butter with an electric mixer on high speed until pale in color and fluffy, around 5-10 minutes. Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.) Sift in the powdered sugar and mix until combined. Lastly, add in the butter extract and vanilla and mix the frosting until it’s light and fluffy, about one more minute.

Decorating the Cookies:
Once cooled, top each cookie with butterscotch buttercream using a mini offset spatula.
Drizzle butterbeer caramel over each cookie and sprinkle with sprinkles. Then serve!

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