These magical Butterbeer Cookies are flavored with butterscotch and vanilla and taste just like Butterbeer! These chewy, tender cookies are great for any occasion or Harry Potter themed event!
Butterbeer is a popular beverage in the Harry Potter series. It is described as tasting "a little bit like less-sickly butterscotch". This popular cream soda toffee drink has been re-created in many forms since the release of the first Harry Potter book in 1997.
There are many recipes for butterbeer out there, but this one is our favorite! These butterbeer cookies are chewy and tender and have the perfect balance of sweetness. They are flavored with butterscotch pudding mix, giving them a unique flavor reminiscent of butterbeer.
If you are looking for a fun and festive cookie to make for a Harry Potter themed event or party, these butterbeer cookies are the perfect treat!
Why You’ll Love This Recipe
- A perfect treat for a Harry Potter party or for any event that needs a delicious dessert.
- The ingredients are simple and can be found in the baking section of any grocery store.
- The texture is chewy and tender with a slight crunch from the butterscotch chips.
- They taste just like butterbeer and are sure to be a hit with Harry Potter fans of all ages!
Ingredients You’ll Need
- Butterscotch Pudding Mix - This pudding mix adds classic butterscotch flavor to the cookies along with a soft texture.
- Yellow Cake Mix - Used to create the base of the cookies while giving them a cake-like taste and texture.
- Flavor Extracts - A mixture of vanilla and rum-flavored extract helps give the cookies its butterbeer taste.
- Melted Butter - Adds a rich buttery flavor along with a soft texture.
- Candy Chips - You'll need white chocolate chips and butterscotch chips to stud these cookies with even more sweet and creamy butterscotch flavor.
How To Make Homemade Butterbeer Cookies
Prepare for baking: Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
Combine cookie batter ingredients: Using a mixer whisk together yellow cake mix and butterscotch pudding. Mix in melted butter, eggs, vanilla, and rum extract.
Fold in candy chips: Fold the white chocolate chips and butterscotch chips in to the cookie batter without overworking the mixture.
Measure out the cookies: Using a 2-inch cookie scoop, place cookie dough 2 inches apart on a parchment paper-lined cookie sheet.
Bake and enjoy: Bake for 10-11 minutes or until slightly golden brown around the edges. Cool completely and enjoy!
Recipe Tips
- When mixing the ingredients, be sure not to overwork the batter. This will result in tough cookies.
- For best results, use a 2-inch cookie scoop to measure out the dough. This will ensure that all of your cookies are uniform in size and bake evenly.
- If you don't have butterscotch pudding mix on hand, you can substitute with vanilla pudding mix.
- Bake just until the cookies are slightly golden brown around the edges. They will look undone in the center, but that's okay! They will continue to cook as they cool and you don't want them to be over-baked.
- Let them cool completely before enjoying. This will ensure that the cookies set properly.
Variations
- Add nuts: You can add 1 cup of chopped nuts to the batter for a little crunch.
- Chocolate chips: To give these cookies a chocolate flavor, you can use chocolate chips or dark chocolate chips instead.
- Coconut: Fold in 1 cup of shredded coconut for a tropical twist.
- Dried fruit: Mix in 1 cup of finely chopped dried fruit for a chewy and fruity cookie.
- Change the flavor extract: Some good options include almond, coconut, or maple extract.
- Frost the top: Once the cookies have cooled, you can frost them with a simple buttercream or cream cheese frosting. You can also make a simple glaze with powdered sugar and milk and drizzle it over the top.
Storing & Freezing
Storing: Once fully cooled, these cookies can be stored in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze the cookie dough balls before baking for up to 3 months. When you're ready to bake, thaw the dough balls overnight in the fridge and then follow the recipe instructions.
You can also freeze baked cookies in an airtight container for up to 3 months. Thaw overnight in the fridge and enjoy!
FAQ
Yes, you can use vanilla pudding mix in place of the butterscotch pudding mix. The flavor will be more vanilla-forward.
No, you can use just one type of chip if you prefer. I like to use a mix of both for the best flavor and texture, but feel free to use whichever you have on hand.
Yes, you can omit the rum extract if you prefer. The flavor will be slightly different, but they will still taste delicious!
More Cookie Recipes
- Easy M&M Cookie Bars
- Peppermint Sugar Cookie Bars
- Brownie Cookies
- Twix Thumbprint Cookies
- Soft & Chewy Snickerdoodles
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Butterbeer Cookies
Ingredients
- 1 (3 oz) box of butterscotch pudding
- 1 yellow cake mix
- ½ tsp vanilla extract
- ½ tsp rum extract
- 2 eggs
- ½ cup melted butter
- ¾ cup white chocolate chips
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
- Using a mixer, mix together yellow cake mix and butterscotch pudding. Mix in melted butter, eggs, vanilla, and rum extract.
- Add in white chocolate chips and butterscotch chips.
- Using a 2-inch cookie scoop, place cookie dough 2 inches apart on a parchment paper-lined cookie sheet.
- Bake for 10-11 minutes or until slightly golden brown around the edges.
- Cool completely, and enjoy!
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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