Butterbeer No Bake Cookies
These Butterbeer No Bake Cookies are a simple and easy cookie recipe that’s made with oatmeal, cream soda, pudding, sugar, and more! Harry Potter fans will love the mix of butterscotch, vanilla, and toffee flavors!
Harry Potter Cookies
If you’re here it’s probably because either you or someone you love is a huge Harry Potter fan! And these Butterbeer No Bake Cookies are going to rock your taste buds!
Unlike my original Butterbeer Cookies, this recipe requires zero baking which is perfect for those hot summer days when you don’t want to heat up the house with the oven.
This recipe is easy to make and will have every Witch and Wizard you know begging for more!
Rebecca’s Recipe Review
Taste: Butterbeer has a pretty distinct flavor. It’s not quite butter or butterscotch and not quite caramel or vanilla, it’s a beautiful and delicious blend of them all!
Texture: Chewy.
Ease: 3/10
Pros: No baking, all made in a large saucepan, and just calls for 10 minutes of hands-on time!
Cons: The cookies do need about an hour to set up before enjoying.
Would I Make This Again? Yes!
Butterbeer No Bake Cookie Ingredients
This no-bake cookie recipe uses butterscotch pudding, butter flavor, and cream soda to help bring that butterbeer flavor to life!
Like most no-bake cookies, the base of the recipe is sugar, butter, and oatmeal. However, this recipe is nut free and uses a mix of powdered milk and pudding mix to hold them together.
Want to add a little crunch to your cookies? I highly recommend topping them with toffee bits. And Lightning Bolt Sprinkles for a true Harry Potter vibe!
Substitutions & Variations
- Powdered Milk – You can’t omit it from the recipe, but you can substitute it with powdered coffee creamer.
- Butterscotch Pudding – You can also use caramel pudding to make butterbeer no-bake cookies.
- Pudding – For this recipe, you’re going to want to use instant pudding powder. Do not prepare the pudding before adding it to the mix.
- Cream Soda – Cream soda can be swapped out for milk.
How To Make Butterbeer No Bake Cookies
- Melt & Boil: The sugar, cream soda, and butter will need to melt and come to a rolling boil.
- Combine: After boiling, remove from heat and stir in the oatmeal, pudding mix, powdered milk, and butter flavoring.
- Drop: Place scoops of the cookie mixture out on parchment paper and allow to harden for at least one hour.
Love making these! They’re an instant favorite wherever I serve them. And they are definitely a personal favorite of mine.
– Ashley
Rebecca’s Tips
- You’ll need a large saucepan, wax or parchment paper, and a mixing spoon. I also like to use a medium cookie scoop for evenly sized cookies.
- Try to avoid making no-bake cookies when it’s really humid or raining as it makes it hard for them to fully set. If you can’t avoid the weather, then place your cookies on a parchment-lined baking sheet in the refrigerator to help them set.
How To Freeze No Bake Cookies
Make the recipe as directed and let them fully set before putting them in a freezer bag and squeezing out any excess air. Sit at room temperature to thaw. Enjoy within 3 months.
Why are my no bake cookies so soft?
It is usually one of two reasons. The first is the weather and there being too much moisture in the air. The second is that you didn’t let the butter mixture boil quite long enough.
More Butterbeer Recipes!
- Harry Potter Butterbeer Cupcakes – Best enjoyed with your favorite Harry Potter Movie!
- Butterbeer Pancakes – A dessert-like breakfast that’s easy to whip up!
- Homemade Butterbeer Dirty Soda – A sweet sip that’s ready in just 5 minutes or less!
- Easy Butterbeer Muddy Buddies – Made with Chex cereal, butterscotch, butter, toffee, and powdered sugar!
- Butterbeer Poke Cake – Soft, sweet cake finished off with creamy frosting!
Did You Make This Recipe?
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Butterbeer No Bake Cookies
Ingredients
- ¾ cup salted butter
- 2 cups granulated sugar
- ⅔ cup cream soda
- ½ teaspoon butter flavoring
- ½ teaspoon vanilla extract
- 4 cups 1-minute oats
- ¼ cup powdered milk
- 1 (3.4 oz.) box instant butterscotch pudding unprepared
- toffee bits optional topping
- lightning bolt sprinkles optional topping
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large saucepan, melt the butter with the sugar and soda. Bring to a rolling boil and boil for 1 minute stirring constantly.
- Remove from heat and stir in the butter flavoring, vanilla, oatmeal, powdered milk, and dry pudding mix until fully combined.
- Use a medium cookie scoop or your mixing spoon to drop the mixture onto parchment paper.
- Allow the cookies to sit for 1 hour to firm up. If it's raining or humid, place the cookies in the refrigerator.
Notes
- Try to avoid making no-bake cookies when it’s really humid or raining as it makes it hard for them to fully set. If you can’t avoid the weather, then place your cookies on a parchment-lined baking sheet in the refrigerator to help them set.
- Powdered milk can be substituted for powdered coffee creamer.
- Make sure you use INSTANT pudding.
- If you do not have cream soda, milk can be used.
Nutrition
Did You Make This Recipe?
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Share your thoughts!
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These cookies are awesome. I would make them again in a heartbeat.
Love making these! They’re an instant favorite wherever I serve them. And they are definitely a personal favorite of mine.
I just want to know if there’s a way to make them without using the pudding mix? I have a friend that I want to have try them, but that’s the only thing in the recipe she can’t have.
I build this base about a decade ago and have always used the pudding as a replacement for the peanut butter you find in traditional recipes to keep the mixture together. The pudding also adds flavor to the cookies. You could try substituting with some extra sugar and a couple of tablespoons of cornstarch to see if that worked.
Love these, easy to make! Did add some salt to cut down on the sweetness.