Harry Potter Butterbeer Cookies

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.

A plate of butterbeer cookies with swirled frosting and caramel drizzle served with two mugs of hot cocoa.

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

  1. Prep. Heat oven to 350°F. Line two sheet pans with parchment.
  2. Mix wet. Whisk melted cooled butter with both sugars until glossy. Whisk in egg, yolk, vanilla, and butter rum extract.
  3. 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.
  4. Scoop. Portion 2 tablespoons each, roll into balls, and space 2 inches apart.
  5. Bake. Bake 9 to 11 minutes until edges set and centers look slightly underdone. Pan-cool 5 minutes, then move to racks.
  6. 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.
  7. 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.
  8. 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)

CaloriesProteinCarbsFatSugar
2102 g28 g10 g18 g
Sarah

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.
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 210

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
 

  1. Heat oven to 350°F. Line two baking sheets with parchment.
  2. In a large bowl whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg, yolk, vanilla, and butter rum extract.
  3. Whisk flour, pudding mix, baking soda, and salt. Fold into wet ingredients just combined. Stir in butterscotch chips.
  4. Scoop 2 tablespoons dough per cookie. Space 2 inches apart. Chill 20 minutes if dough feels warm.
  5. Bake 9 to 11 minutes until edges set and centers are soft. Cool 5 minutes on pan, then transfer to racks to cool completely.
  6. For buttercream, beat butter until pale. Add confectioners’ sugar, salt, vanilla, and butter rum extract. Beat in cream until fluffy and smooth.
  7. 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.
  8. 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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