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Harry Potter’s Butterbeer Cookies Recipe

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These Harry Potter Butterbeer Cookies capture the magical flavors of the iconic wizarding beverage in a delightful cookie form. Featuring a buttery, brown sugar-rich dough enhanced with butterscotch chips and a hint of cinnamon, these cookies are soft, chewy, and perfect for any fan of the Harry Potter series looking to enjoy a sweet treat inspired by Butterbeer.

Ingredients

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 cup butterscotch chips

Optional Toppings

  • Whipped cream for drizzling
  • Caramel sauce for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the optional ground cinnamon. Set this mixture aside.
  3. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light in color and fluffy in texture, which helps create soft cookies.
  4. Add Eggs and Extracts: Incorporate the eggs one at a time, followed by the vanilla extract and butter extract, mixing well until fully combined for depth of flavor.
  5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and only until just combined to avoid overmixing which can toughen the cookies.
  6. Fold in Butterscotch Chips: Carefully fold in the butterscotch chips to evenly distribute them throughout the cookie dough without breaking them.
  7. Scoop Cookie Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft for a chewy texture.
  9. Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
  10. Optional Toppings: For an extra delicious touch reminiscent of Butterbeer, drizzle the cooled cookies with whipped cream and caramel sauce before serving.

Notes

  • Ground cinnamon is optional but adds a subtle warm spice that complements the butterscotch flavor nicely.
  • Be careful not to overmix the dough once the flour is added to keep the cookies tender.
  • Scooping the dough uniformly ensures even baking and consistent cookie size.
  • For added Butterbeer authenticity, try serving these cookies warm with a cold glass of cream soda.
  • If you prefer crisper cookies, extend the baking time by 1-2 minutes, but watch carefully to prevent burning.

Find it online: https://oliviabakes.com/harry-potters-butterbeer-cookies-recipe/