These Harry Potter inspired Butterbeer Cookies are a sweet old-fashioned blend of vanilla and butterscotch loaded up with toffee bits. Baked to perfection with a soft chewy center and lightly crisp edges, they won’t last long!
HARRY POTTER BUTTERBEER Cookies
These Butterbeer Cookies are so freaking good! I can’t believe that I have yet to share a Harry Potter recipe with you guys!
You guys know how much I love posting pop culture inspired recipes, like my HIMYM Tootsie Roll Cocktail and Sansa’s Lemon Cakes, yet Harry is one of my favorites and I haven’t shown him any love on here.
Until now, that is!
You see, Harry and I are pretty tight; we grew up together you know? Or at least I thought we had until he celebrated his 34th birthday in July, was anyone else confused by that as well?
I researched it and the numbers make sense, but Harry is supposed to be my age! It was a little upsetting to find out there was a ten year age gap between us, but he was probably never going to leave Ginny for me anyways…
JUST TAKE ME TO THE BUTTERBEER COOKIES RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious BUTTERBEER COOKIES Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
But it’s okay, he’ll always hold a special place in my heart. Matt and I have made it a tradition to watch all of the movies every December.
Just us, the dog, and some cookies are all we need to be swept up in the wizarding world for a few hours and not worrying about the hubbub of the holidays.
Wait, did I just say cookies? Heck yes, I did! And they’re Butterbeer Pudding Cookies at that!
We were actually crazy enough to venture into The Wizarding World of Harry Potter at Universal back in 2010 a week after it opened. It was so much fun! Except that the ride broke down when we were on it and we were stuck face down in mid-air in Aragon’s cave.
For a girl who hates rides, gets motion sick, and despises spiders – yeah… good times. But it was a really AWESOME ride and a fun story to tell. They got it going again after about five minutes so we still got to enjoy the rest of the forbidden journey.
Out of everything we did, the ride, picking out a wand at Ollivanders, visiting the Owl Post, stocking up at Honeydukes, hitting up Platform 9 ¾, there was one thing that stood out above the rest. The Butterbeer! Oh man, was that stuff good!
The frozen one was amazing with frothy butter foam on top and the sweet taste of cream and butterscotch… seriously, it was so good! I’ve tried several recipes of my own but have yet to make one just like that one! But I can make cookies, and I do those pretty well!
Because of my love for Harry Potter and the holiday tradition Matt and I started, I thought these Butterbeer Cookies would make a great Christmas cookie! They’re a sweet old-fashioned blend of vanilla and butterscotch loaded up with toffee bits.
Plus, like all of my pudding cookies, they’re perfectly chewy on the inside with a slight crisp on the outside! They’re not quite the same as a stein of frozen butterbeer on a hot summer day at Universal, but they’ll get the job done!
Have you seen the 20th Anniversary editions of Harry Potter and the Philosopher’s Stone (UK title)? Originally they were only released in the UK, but are now available on Amazon in house colors!
I have the Ravenclaw Hardcover and it’s so gorgeous, I can’t wait to collect the others! I got the Illustrated Edition of Prisoner of Azkaban for my birthday and I’m so excited to read it all over again!
More Harry Potter Inspired Recipes:
- Butterbeer Cupcakes
- Amortentia Cocktail
- Butterbeer Poke Cake
- Butterbeer Pancakes
- Luna Lovegood’s Pudding
Pin these Butterbeer Cookies for Later!
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This post was originally published in December 2014 and was updated in December 2017 with new photos.
Harry Potter's Butterbeer Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/4 cup instant vanilla pudding mix, dry
- 1/4 cup instant butterscotch pudding mix, dry
- 2 large eggs
- 1 additional egg yolk
- 1 tsp vanilla extract
- 1 tsp imitation butter
- 1/2 tsp salt
- 1 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cup Heath toffee bits, straight toffee, not the chocolate toffee mix
- lightning bolt sprinkles, optional
Instructions
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars together until smooth. Scrape down the sides of the bowl, if needed.
- Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about one minute on medium speed.
- In a separate bowl, combine flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients a 1/2 cup at a time and mix until combined.
- Mix in the toffee chips.
- Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.
- Scoop the dough using a medium cooking scoop and roll the dough between your hands to form round balls of dough and place onto a nonstick baking sheet about two inches apart. Top with yellow sprinkles, if desired.
- Bake at 350 F for 10-13 minutes.
- Cool on the pan for a couple of minutes before transferring to a cooling rack.
Video
Notes
- Use 1 - 3.4 oz. package of Butterscotch Pudding Mix instead of half butterscotch and half vanilla.
- Replace Heath Toffee Bits with Butterscotch Chips or do a combo of the two, but still only using 1 1/2 cups.
- Skip the chill time, cookies may be a little flatter and not quite as crisp on the outside, but they will be chewier.
- Reduce flour to 2 1/4 cups for chewier cookies.
- I've made them gluten-free with Bob's Red Mill 1-for-1 all-purpose flour and they're just as good.
- Imitation Butter should ALWAYS be included!
- Dip them in icing for added sweetness.
Crystal Faulkner says
Omg, I absolutely adore these! They’re just so adorable. Thank you for sharing this!!
debi says
These cookies look amazing, and I will be making soon. But just as good as these cookies are the comments on this post. I’m very entertained. And thanks so much for the recipe
Hawk says
Looking forward to making these and using them to blackmail people. Was a little confused about the pudding thing but as was sorted in the comments, dry mix it is.
I tend to use sweet cream stick butter instead of unsalted, but how do you prefer to use your butter when you cream it? I’ve made cookies that I started with melted and softened butter but it hasn’t made much difference as far as I could tell.
Rebecca Hubbell says
Hi Hawk, all the years this recipe has been on this site and all the people who have made it and none of them mentioned that I didn’t indicate what state the butter should be in… thanks for pointing it out so I can fix it later today.
To answer your question, the butter should be softened to room temperature, NOT melted. At least for the original recipe. Melted butter will change the texture, and you might prefer that texture in cookies
KM says
I tried making these last night and they ended up very cakey. Any idea what I might have done wrong?
Rebecca Hubbell says
Hi Kristine, did you by chance use baking powder instead of soda? This is usually the most common reason why cookies would turn out cakey instead of chewy.
Leticia says
How big should the balls of dough be? I don’t know what size a “medium cooking scoop” is. Thanks!! Excited to try these!!
Rebecca Hubbell says
Hi Leticia, 1.5 tablespoons.
Bridy says
We chilled the dough and when we baked them they did not flatten, they stayed round. I also feel the whole third egg should have been used as they are dry. I will try them one more time and see how it goes.