Butterbeer Cookies
Delightful cookies inspired by the magical drink from the Harry Potter series, blending butterscotch and white chocolate flavors into a soft, chewy treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is softened, not melted.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon butterscotch pudding mix Adds moisture and chewiness.
Mix-ins
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and butterscotch pudding mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the butterscotch chips and white chocolate chips.
Baking
- Drop rounded tablespoons of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For storage, place cooled cookies in an airtight container. They remain fresh for about a week at room temperature, or can be refrigerated for up to two weeks, or frozen for up to three months.