Homemade Harry Potter Butterbeer Cookies

Here is my favorite Harry Potter Butterbeer cookies recipe, with soft, chewy cookies that taste like the magical drink from the wizarding world, complete with butterscotch chips and a sweet cream cheese frosting.

These butterbeer cookies are always a hit when I make them for my kids and their friends. They disappear so fast that I’ve learned to double the batch every time. There’s something magical about cookies that taste like your favorite fictional drink, right?

What Kind of Butterscotch Chips Should I Use?

For these butterbeer cookies, you’ll want to use good quality butterscotch chips since they’re doing a lot of heavy lifting in this recipe. Most grocery stores carry standard butterscotch chips in the baking aisle, and brands like Nestle or Hershey’s work perfectly fine for both the melted portions and the whole chips mixed into the dough. If you can find premium butterscotch chips or even butterscotch baking discs at specialty stores, they’ll give you an even richer flavor. Just make sure to let the melted butterscotch cool slightly before adding it to your mixture so it doesn’t scramble the eggs or melt the butter too much.

Options for Substitutions

These magical cookies are pretty forgiving when it comes to swaps, so here’s what you can do if you’re missing a few ingredients:

• Butterscotch chips: If you can’t find butterscotch chips, caramel chips work great as a substitute. You could also chop up butterscotch hard candies or use white chocolate chips for a milder flavor.
• Butter extract: This ingredient really makes the butterbeer flavor shine, but if you don’t have it, you can use extra vanilla extract instead. The cookies will still taste good, just less buttery.
• Vanilla bean paste: Regular vanilla extract works perfectly fine here. Use the same amount – the paste just gives you those pretty little specks, but the flavor is the same.
• Butterscotch beer or cream soda: Cream soda is the easiest swap if you can’t find butterscotch beer. Regular ginger ale or even root beer can work too, though the flavor will be a bit different.
• Heavy cream: You can use whole milk or even half-and-half instead of heavy cream. The frosting might be slightly less rich, but it’ll still taste great.
• Light brown sugar: Dark brown sugar works fine and will give you a slightly deeper molasses flavor. You can also make your own by mixing white sugar with a tablespoon of molasses.

Watch Out for These Mistakes While Baking

The biggest mistake when making these butterbeer cookies is adding the melted butterscotch chips while they’re still hot, which can cause your butter to melt and create a greasy dough – let those chips cool for about 10 minutes before mixing them in. Another common error is overmixing the dough once you add the flour, so mix just until the ingredients come together to keep your cookies tender rather than tough. Don’t skip chilling the dough for at least 30 minutes before baking, as this prevents the cookies from spreading too much and helps them hold their shape. For the frosting, make sure your butter is properly softened (not melted) and that the melted butterscotch chips have cooled completely before adding them, or you’ll end up with a runny mess instead of a smooth, pipeable frosting.

What to Serve With Butterbeer Cookies?

These magical cookies are perfect on their own, but they’re even better paired with a tall glass of cold milk or a warm mug of hot chocolate for the full cozy experience. If you’re hosting a Harry Potter movie night or themed party, set them out alongside other wizarding treats like chocolate frogs or pumpkin pasties. The rich butterscotch flavor also pairs nicely with vanilla ice cream if you want to turn them into an ice cream sandwich dessert. For a fun twist, try crumbling them over vanilla pudding or using them as a sweet dipper for caramel sauce.

Storage Instructions

Store: These butterbeer cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to place a piece of bread in the container to help maintain their moisture. Just make sure the frosting is completely set before stacking them with parchment paper between layers.

Freeze: You can freeze these cookies for up to 3 months, either frosted or unfrosted. If freezing frosted cookies, let the frosting harden completely first, then place them in a single layer in freezer containers. Unfrosted cookies can be frozen in freezer bags and frosted later when you’re ready to serve.

Thaw: Frozen cookies taste best when thawed at room temperature for about 30 minutes. The frosting might look a little cloudy at first, but it’ll clear up as it comes to room temperature. These cookies are actually pretty good straight from the freezer too if you’re impatient like me!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4300
• Protein: 35-45 g
• Fat: 210-230 g
• Carbohydrates: 540-580 g

Ingredients

For the cookies:

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 egg yolks, room temperature
• 1 tbsp vanilla bean paste or vanilla extract
• 1 1/2 tsp butter extract
• 1/4 cup butterscotch chips, melted and cooled
• 1/2 cup butterscotch chips

For the butterbeer caramel:

• 12 oz butterscotch beer or cream soda
• 3 tbsp unsalted butter, softened
• 3 tbsp heavy cream, room temperature
• Pinch salt

For the butterscotch frosting:

• 1/2 cup unsalted butter, softened
• 1/8 tsp salt
• 1/2 cup butterscotch chips, melted and cooled
• 1 cup powdered sugar
• 1/4 tsp butter extract
• 1/2 tsp vanilla bean paste or vanilla extract

Step 1: Prepare the Cookie Dough

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 egg yolks, room temperature
• 1 tbsp vanilla bean paste or vanilla extract
• 1 1/2 tsp butter extract
• 1/4 cup butterscotch chips, melted and cooled
• 1/2 cup butterscotch chips

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set the flour mixture aside.

In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar with an electric mixer on high speed until the mixture is light and fluffy, about 2-3 minutes.

Add the egg yolks, vanilla bean paste or vanilla extract, butter extract, and melted and cooled butterscotch chips to the creamed mixture.

Mix on medium speed until pale and fluffy, 1-2 minutes, scraping the sides of the bowl as needed.

Add the dry ingredients to the wet mixture and mix on low speed until just combined.

Finally, fold in the butterscotch chips with a rubber spatula.

Step 2: Shape and Bake the Cookies

• cookie dough (from Step 1)

Using a large cookie scoop, portion the dough from Step 1 into 2-tablespoon sized balls, then arrange them 6 at a time and 2 inches apart on the prepared baking sheets.

Bake the cookies for 10-11 minutes, until set but still soft in the center.

Immediately after baking, use a large circular cookie cutter to gently scoot around each cookie, shaping them perfectly round.

Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 3: Make the Butterbeer Caramel Sauce

• 12 oz butterscotch beer or cream soda
• 3 tbsp unsalted butter, softened
• 3 tbsp heavy cream, room temperature
• pinch salt

While the cookies are baking or cooling, pour the butterscotch beer or cream soda into a pot.

Bring it to a simmer over medium-low heat and cook until it thickens and turns a deep golden color, about 15-17 minutes.

Turn the heat down to low and stir in the softened butter until fully incorporated.

Then mix in the heavy cream and a pinch of salt.

Let the caramel simmer for one more minute before removing from the heat to cool.

I recommend letting the caramel cool to room temperature so it’s easy to drizzle but not too runny.

Step 4: Prepare the Butterscotch Buttercream Frosting

• 1/2 cup unsalted butter, softened
• 1/8 tsp salt
• 1/2 cup butterscotch chips, melted and cooled
• 1 cup powdered sugar
• 1/4 tsp butter extract
• 1/2 tsp vanilla bean paste or vanilla extract

In a medium bowl, whip the softened unsalted butter and salt with an electric mixer on high speed until very pale and fluffy, about 5-10 minutes.

Add the melted and slightly cooled butterscotch chips and mix until combined.

Sift in the powdered sugar and continue to mix until well incorporated.

Finally, add the butter extract and vanilla bean paste or vanilla extract, mixing the frosting for another minute until it’s light and super fluffy.

For extra flavor, I like to use vanilla bean paste instead of extract here—it gives the frosting wonderful flecks and aroma.

Step 5: Assemble the Cookies

• baked cookies (from Step 2)
• butterscotch buttercream frosting (from Step 4)
• butterbeer caramel sauce (from Step 3)

Once the cookies from Step 2 have completely cooled, generously spread the butterscotch buttercream frosting from Step 4 over each one using a mini offset spatula.

Drizzle the cooled butterbeer caramel from Step 3 over the frosted cookies.

Optionally, sprinkle with your favorite decorative sprinkles before serving.

Homemade Harry Potter Butterbeer Cookies

Delicious Homemade Harry Potter Butterbeer Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 16 minutes mins

Cook Time 34 minutes mins

Total Time 50 minutes mins

Servings 4

Calories 4150 kcal

Ingredients

  

For the cookies:

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 2 egg yolks, room temperature
• 1 tbsp vanilla bean paste or vanilla extract
• 1 1/2 tsp butter extract
• 1/4 cup butterscotch chips, melted and cooled
• 1/2 cup butterscotch chips

For the butterbeer caramel:

• 12 oz butterscotch beer or cream soda
• 3 tbsp unsalted butter, softened
• 3 tbsp heavy cream, room temperature
• pinch salt

For the butterscotch frosting:

• 1/2 cup unsalted butter, softened
• 1/8 tsp salt
• 1/2 cup butterscotch chips, melted and cooled
• 1 cup powdered sugar
• 1/4 tsp butter extract
• 1/2 tsp vanilla bean paste or vanilla extract

Instructions

 

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the flour mixture aside. In a large bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar with an electric mixer on high speed until the mixture is light and fluffy, about 2-3 minutes. Add the egg yolks, vanilla bean paste or vanilla extract, butter extract, and melted and cooled butterscotch chips to the creamed mixture. Mix on medium speed until pale and fluffy, 1-2 minutes, scraping the sides of the bowl as needed. Add the dry ingredients to the wet mixture and mix on low speed until just combined. Finally, fold in the butterscotch chips with a rubber spatula.
• Using a large cookie scoop, portion the dough from Step 1 into 2-tablespoon sized balls, then arrange them 6 at a time and 2 inches apart on the prepared baking sheets. Bake the cookies for 10-11 minutes, until set but still soft in the center. Immediately after baking, use a large circular cookie cutter to gently scoot around each cookie, shaping them perfectly round. Let the cookies cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
• While the cookies are baking or cooling, pour the butterscotch beer or cream soda into a pot. Bring it to a simmer over medium-low heat and cook until it thickens and turns a deep golden color, about 15-17 minutes. Turn the heat down to low and stir in the softened butter until fully incorporated. Then mix in the heavy cream and a pinch of salt. Let the caramel simmer for one more minute before removing from the heat to cool. I recommend letting the caramel cool to room temperature so it’s easy to drizzle but not too runny.
• In a medium bowl, whip the softened unsalted butter and salt with an electric mixer on high speed until very pale and fluffy, about 5-10 minutes. Add the melted and slightly cooled butterscotch chips and mix until combined. Sift in the powdered sugar and continue to mix until well incorporated. Finally, add the butter extract and vanilla bean paste or vanilla extract, mixing the frosting for another minute until it’s light and super fluffy. For extra flavor, I like to use vanilla bean paste instead of extract here—it gives the frosting wonderful flecks and aroma.
• Once the cookies from Step 2 have completely cooled, generously spread the butterscotch buttercream frosting from Step 4 over each one using a mini offset spatula. Drizzle the cooled butterbeer caramel from Step 3 over the frosted cookies. Optionally, sprinkle with your favorite decorative sprinkles before serving.