Ah Harry Potter…he has brought us so much magic…and one of those magical things is BUTTERBEER. Oh to be able to sit down at The Three Broomsticks and taste it for the first time.
These Butterbeer Cookies continue the magic.
Buttery cookies with butterscotch chips topped with rich buttercream frosting and drizzled with butterscotch syrup.
Mix all the dry ingredients and set aside.
Melt some butterscotch chips and set them aside to cool.
Whip together the butter and sugars. Add the eggs and cooled butterscotch.
Whip till light and creamy then mix in the dry ingredients.
Mix in butterscotch chips….I like to do half white chocolate chips.
Bake them up and let them cool.
Whip the butter till very light…add in melted butterscotch, powdered sugar…
…and vanilla and butter extracts.
Frost the cookies with a generous amount of buttercream.
Drizzle with butterscotch or caramel syrup.
Top off with nonpareils.
Butterbeer Cookies
Ingredients
- 2½ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup butter
- ¾ cup brown sugar
- ¼ cup white sugar
- ¼ cup butterscotch chips, melted and slightly cooled
- 2 eggs
- 2 tsp vanilla
- 2 tsp butter extract
- 1 cup butterscotch chips **or white chocolate chips, or mixture
Butterbeer Frosting
- 1 cup butter, soft
- 1 cup butterscotch chips, melted and slightly cooled
- 2 cup powdered sugar
- 2 tsp butter extract
- 1 tsp vanilla
- butterscotch or caramel syrup
- white nonpareil sprinkles I used a mix of white and gold
Instructions
- Preheat oven to 350°.
- Mix together flour, baking soda, salt and cinnamon. Set aside.
- Using electric beaters, whip together the butter and sugars. Mix in the melted butterscotch chips. Add eggs, vanilla and butter extracts and whip until light and fluffy, 2-3 minutes.
- Add dry ingredients and mix well. Stir in the butterscotch chips.
- Form 2T of dough into a ball (or use a 2T scoop) and place cookies on a parchment covered baking sheet. Cookies should be about 2 inches apart.
- Bake for 11-12 minutes. Remove from oven and allow to cool on baking sheet for a couple of minutes. Remove to cooling rack.
Butterbeer Frosting
- Whip the butter with electric beaters until light and fluffy, about 5 minutes.
- Mix in the melted butterscotch chips.
- Add the powdered sugar and extracts. Whip until light and creamy, 2-3 minutes.
- When cookies are completely cooled, frost each cookie with a generous amount of frosting and drizzle with butterscotch syrup.Use a butter knife to swirl the syrup into the frosting if desired.
- Place a few sprinkles on each cookie.