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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!
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4.8 from 20 votes

Harry Potter's Butterbeer 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!
Prep Time2 hrs 15 mins
Cook Time10 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 84kcal

Ingredients

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

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