Chewy butterscotch sugar cookies in about 1 hour active time
Soft brown-sugar cookies flavored with vanilla and a hint of butter rum extract, topped with whipped butterscotch buttercream and a quick caramel drizzle that tastes like a butterbeer latte in cookie form.
Why you’ll love it
- Nails classic Harry Potter flavors with pantry ingredients.
- Kid-friendly Harry Potter treats sweets for movie night or parties.
- Works for your best fall baked goods list thanks to cozy butterscotch.
- Straightforward steps that feel like the best dessert recipes ever easy.
- Budget-friendly ingredients for cheap yummy recipes without shortcuts.
- Make now, freeze extras for lunchbox baking recipes lunch treats.
Ingredients (notes only)
Cookies
- Unsalted butter: melted and cooled for chewy texture.
- Brown sugar + granulated sugar: moisture and caramel notes.
- Egg + egg yolk: richness and tenderness.
- Vanilla extract + butter rum extract: that butterbeer vibe.
- All-purpose flour, baking soda, salt: base structure.
- Instant butterscotch pudding mix (dry): boosts flavor and softness.
- Butterscotch chips: pockets of sweetness.
Butterscotch buttercream
- Unsalted butter: whipped light.
- Confectioners’ sugar: silky body.
- Heavy cream: smooth spreadable texture.
- Vanilla + butter rum extract: round flavor.
- Pinch of salt.
Butterbeer caramel drizzle
- Brown sugar, butter, heavy cream: quick stovetop caramel.
- Pinch salt + vanilla and optional butter rum extract.
Tools
Bowls, whisk, hand mixer, parchment-lined sheet pans, 2-tablespoon scoop, cooling racks, piping bag or spoon.
Step-by-step
- Prep. Heat oven to 350°F. Line two sheet pans with parchment.
- Mix wet. Whisk melted cooled butter with both sugars until glossy. Whisk in egg, yolk, vanilla, and butter rum extract.
- Dry ingredients. In another bowl whisk flour, dry pudding mix, baking soda, and salt. Fold into wet ingredients just until no flour streaks remain. Stir in butterscotch chips.
- Scoop. Portion 2 tablespoons each, roll into balls, and space 2 inches apart.
- Bake. Bake 9 to 11 minutes until edges set and centers look slightly underdone. Pan-cool 5 minutes, then move to racks.
- Buttercream. Beat butter until pale. Add confectioners’ sugar, salt, vanilla, and butter rum extract. Beat in cream 1 tablespoon at a time until fluffy and spreadable.
- Caramel drizzle. In a small pan melt butter with brown sugar and cream over medium heat. Simmer 2 minutes, stirring. Off heat add vanilla, salt, and a drop or two of butter rum extract. Cool 10 minutes to thicken.
- Finish. Spread or pipe a swirl of buttercream on cooled cookies. Drizzle with caramel. Add a sprinkle of gold sanding sugar if you like. Let set 20 minutes.
Pro tips
- Slightly underbake for soft centers. Cookies continue to set on the pan.
- Chill dough 20 minutes if your kitchen is warm for thicker cookies.
- Use gel extracts lightly. A little butter rum goes a long way.
- Cool caramel before drizzling so it does not melt the frosting.
- For clean swirls, pipe with a large round tip and tap once to settle.
Variations
- Butterbeer brownies vibe: Bake the dough pressed into an 8-inch pan, then frost and drizzle for “butterbeer brownies” style bars.
- Beer butter cookies interest: Skip frosting and roll warm cookies in vanilla sugar for a simple butter cookie take.
- Starburst desserts nod: Add a few chopped soft caramels inside the dough for pockets of gooey caramel.
- No-frost option: Dust cooled cookies with powdered sugar and drizzle only.
How to serve
Stack on a cake stand for a golden fall dessert tray with cider or hot cocoa. Great for movie marathons, potlucks, or classroom bake sales.
Make ahead & storage
- Dough balls: Freeze on a tray, then bag up to 2 months. Bake from frozen at 350°F adding 1 to 2 minutes.
- Baked cookies: Airtight at room temp 3 days.
- Frosted cookies: Airtight in a single layer 2 days at room temp or refrigerate up to 5 days.
- Caramel: Refrigerate 1 week. Warm briefly to loosen.
FAQs
Can I replace butter rum extract?
Use equal vanilla plus a drop of maple extract. Flavor stays warm and buttery.
Do I need the pudding mix?
It keeps cookies soft and adds butterscotch flavor. If skipping, add 2 tablespoons cornstarch and another 2 tablespoons brown sugar.
Can I make these smaller for lunchboxes?
Yes. Scoop 1 tablespoon portions and bake 7 to 9 minutes. Perfect for baking recipes lunch snacks.
How do I keep frosting from getting too sweet?
Add a pinch of salt and whip an extra minute to incorporate air. You can also swap 2 tablespoons confectioners’ sugar for 2 tablespoons cream cheese.
Simple Nutrition (estimate per cookie, 24 cookies)
| Calories | Protein | Carbs | Fat | Sugar |
|---|---|---|---|---|
| 210 | 2 g | 28 g | 10 g | 18 g |
Harry Potter Butterbeer Cookies
Extra chewy butterscotch cookies inspired by the magic of Harry Potter, topped with rich butterscotch buttercream and drizzled with a quick butterbeer caramel. Perfect for movie nights, fall trays, and magical sweet cravings.
Ingredients
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 tsp butter rum extract (or to taste)
- 2 cups all-purpose flour
- 3.4 oz instant butterscotch pudding mix (dry)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup butterscotch chips
- 1/2 cup unsalted butter, softened
- 1 3/4 to 2 cups confectioners’ sugar
- 2 to 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1/4 tsp butter rum extract
- 1 pinch fine salt
- 3 tbsp unsalted butter
- 1/3 cup packed light brown sugar
- 3 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/8 tsp butter rum extract, optional
- 1 pinch salt
Equipment
- mixing bowls
- whisk
- electric mixer
- baking sheets
- Parchment paper
- cooling racks
- piping bag or spatula
- small saucepan
Method
- Heat oven to 350°F. Line two baking sheets with parchment.
- In a large bowl whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg, yolk, vanilla, and butter rum extract.
- Whisk flour, pudding mix, baking soda, and salt. Fold into wet ingredients just combined. Stir in butterscotch chips.
- Scoop 2 tablespoons dough per cookie. Space 2 inches apart. Chill 20 minutes if dough feels warm.
- Bake 9 to 11 minutes until edges set and centers are soft. Cool 5 minutes on pan, then transfer to racks to cool completely.
- For buttercream, beat butter until pale. Add confectioners’ sugar, salt, vanilla, and butter rum extract. Beat in cream until fluffy and smooth.
- For caramel, simmer butter, brown sugar, and cream for 2 minutes, stirring. Remove from heat. Stir in vanilla, salt, and butter rum extract. Cool 10 minutes.
- Pipe or spread buttercream on cooled cookies. Drizzle with caramel. Let set 20 minutes before serving.
Nutrition
Calories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 105mgPotassium: 45mgSugar: 18gVitamin A: 220IUCalcium: 30mgIron: 0.6mg
Notes
Make it bars: Press dough into an 8-inch lined pan and bake 15–18 minutes. Cool, frost, and drizzle. No alcohol flavoring? Swap butter rum extract for vanilla and maple. Air fryer option: 300°F for 5–6 minutes per 2 tbsp scoop. Storage: Frosted cookies keep 2 days at room temp or 5 days chilled. Freeze unfrosted cookies for up to 2 months.
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