Harry Potter's Butterbeer Cookies
Servings 36 cookies
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!
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.
Notes
Since I've made these cookies a million times, I've played around with the recipe a bit and here are some different variations:
- 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.
Nutrition
Calories: 84kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 75mg | Potassium: 18mg | Sugar: 6g | Vitamin A: 100IU | Calcium: 7mg | Iron: 0.5mg
Find it online: www.sugarandsoul.co/harry-potters-butterbeer-pudding-cookies/