Butterbeer Cookies
Delightful cookies inspired by the Harry Potter series, blending butterscotch, creamy butter, and toffee bits for a magical treat.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup butterscotch pudding mix Essential for flavor
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup toffee bits
- 1/2 cup butterscotch chips Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the butterscotch pudding mix, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the toffee bits and butterscotch chips if using.
Baking
- Drop tablespoon-sized scoops of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container. They can last up to a week at room temperature or freeze for up to three months.