Hello Guys Welcome Back My New blog Here You Will Learn Harry Potter Butterbeer Recipes. These butterbeer cookies are delicious and make the perfect Harry Potter treat! Make a batch for a Harry Potter party, movie night, or simply a fun magical dessert.
Butterbeer Cookies are a delightful old-fashioned blend of vanilla and butterscotch studded with toffee bits inspired by Harry Potter. They won’t last long because they’re baked to perfection with a soft chewy middle and softly crisp borders.
Harry Potter is everyone’s favourite fictional character and childhood crush (Amen! ), so revisiting the nostalgia-filled movies and novels is a popular desire. Butterbeer, a fictional (but still popular) drink, is almost as well-known as the wizard craze itself. The cookie form of the drink, without the cream soda, is known as butterbeer cookies. It’s actually better this way.
To make Butterbeer Cookies, you’ll need the following items.
- Large Bowl- As you can see, you’ll need to separate the dry and wet ingredients. To combine the dry ingredients, you’ll need a big mixing basin.
- The dry ingredients are placed in the stand mixer. Why? Because they require a lot of mixing, and I’ve had my fill of swishing and flicking for the day.
- Take the Quaffer-sized dough ball and wrap it in plastic wrap. Don’t make it jump through hoops. We’re not playing Quiddich; instead, we’re baking cookies.
- Medium Cookie Scoop- We need medium-sized cookies, so we’ll use a medium-sized cookie scoop.
- Non-Stick Baking Tray- Asking you to use a sticky baking tray now would be silly. The cookies must not stick to the tray or they will be spoiled. As a result, a non-stick baking tray was used.
- The oven will be used for some of the baking.
- Remember how I mentioned you’d need a whisk and a spatula to stir the dry ingredients? The whisk will assist you in accomplishing this. What about the spatula? It’s for scrapping the mixer’s persistent splutters.
To make Butterbeer Cookies, you’ll need the following ingredients.
- All-Purpose Flour- The flour provides the dough its chewy texture and characteristic cookie flavour.
- Instant Vanilla and Butterscotch Pudding Mix- Combine the instant dry vanilla and butterscotch pudding mixes in a mixing bowl. You can make it entirely with butterscotch if you choose. The cookie Gods have approved this version of the cookie.
- Toffee Bits- Add toffee bits to give the biscuit a burst of crunch as you bite into it. You can also improve the severity of the crunch by adding some butterscotch chips, but make sure you don’t add too many.
- Sugar and salt are opposites that attract each other in this dish, sweetening and balancing it at the same time.
- Baking Soda- Use a pinch of baking soda to achieve a properly raised and baked cookie.
- Because, ‘duh,’ butter is butter. These ‘Butter’-beer cookies (don’t attack me because there isn’t any beer.) Here, I’m doing my mediocre best).
- Break two and a half eggs into the mix, along with the egg yolk. However, I’m stumped as to what to do with the third egg white. Maybe it’ll go gone if I don’t pay attention to it.
- Vanilla Extract- Finally, the scent Gods have blessed my treasured Vanilla extract (a choir sounds in the background).
Steps To Make Butterbeer Cookies
1. The Cookie, Dough
Begin by creating the dough for the butterbeer cookies (for obvious reasons). Using a whisk, combine the flour, baking soda, and salt in a large mixing dish. That’ll be your dry ingredients.
Take a stand mixer with a paddle attachment for the wet mix now. Add the butter, sugar, and brown sugar after that. Pulse them until a creamy mixture forms.
Then, along with the eggs and the remaining egg yolk, add the dry pudding mix to the mixer. Also, add some butter and vanilla essence and stir everything up thoroughly.
2. Shape Shifter
When all of that is combined well, add in the flour mixture to it along with some toffee bits and mix until a dough begins to take shape.
After that, shape the cookie dough into a round bowl and wrap it with plastic foil. Refrigerate the dough for about 2 hours. You can skip chilling the dough if you want chewy cookies. Just saying.
3. What’s The Scoop?
After that, take it out and let it to soften. To make small scoops from the dough, use a cookie scoop.
Using your hands, roll them into round balls and lay them on a non-stick baking sheet. Place the baking tray in the oven and bake the cookies for around 10-15 minutes at 350 degrees Fahrenheit. For chewy to crispy cookies, this is the time range.
After that, take them out and let them cool fully. (excited in muggle) Your tasty butterbeer biscuits are ready!
Butterbeer Cookies Recipe
Do you want cookies that taste like delicious butterbeer? Well, here’s the recipe for amazing butterbeer cookies that are made with butter, butterscotch pudding mix, toffee bits, and some more magical ingredients.
- Large Bowl
- Stand Mixer
- Plastic Wrap
- Medium Cookie Scoop
- Non-Stick Baking Tray
- Whisk and Spatula
- 2 ½ cups All-Purpose Flour
- ¼ cup Instant Vanilla Pudding Mix
- ¼ cup Instant Butterscotch Pudding Mix
- 1 ½ cup Toffee Bits
- ¼ cup Granulated Sugar
- ¾ cup Brown Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup + ½ teaspoon Unsalted Butter (softened)
- 2 large Eggs
- 1 Egg Yolk
- 1 teaspoon Vanilla Extract
- Using a whisk, combine the flour, baking soda, and salt in a large mixing dish.
- Add butter, sugar, and brown sugar to a stand mixer fitted with a paddle attachment. Pulse them until a creamy mixture forms.
- Then, along with the eggs and the remaining egg yolk, add the dry pudding mix to the mixer. Also, add some butter and vanilla essence and stir everything up thoroughly.
- When everything is fully incorporated, add in the flour mixture, along with some toffee chunks, and stir until a dough forms.
- Then, form the cookie dough into a round bowl and wrap it with plastic wrap. Allow the dough to chill for about 2 hours.
- After that, take it out and let it to soften. To make small scoops from the dough, use a cookie scoop.
- Using your hands, roll them into round balls and lay them on a non-stick baking sheet. Place the baking tray in the oven and bake the cookies for around 10-15 minutes at 350 degrees Fahrenheit.
- After that, take them out and let them cool fully. It’s time to bake your scrumptious butterbeer cookies!