Butterbeer Cookies
Delightful cookies that combine the flavors of butterscotch and white chocolate, reminiscent of the iconic butterbeer drink from the Harry Potter universe.
Ingredients
Main Ingredients
- 1 cup butter, softened Should be at room temperature.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup cream soda
Dry Ingredients
- 2 cups all-purpose flour Measure using the spoon-and-level method.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup butterscotch chips
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and cream soda.
- In another bowl, combine the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients.
- Fold in the butterscotch chips and white chocolate chips until evenly distributed.
Baking
- Drop spoonfuls of dough onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes, until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.