These butterbeer cookies are what I imagine butterbeer would taste like in cookie form, with butterscotch and white chocolate chips and a package of butterscotch pudding mixed in.
This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
It’s September 1st which means it’s Back to Hogwarts Day! It’s time to dust off your Hogwarts House colors and wear them with pride because today students of Hogwarts board the Hogwarts Express for a new school year.
Will you be buying some chocolate frogs or a treacle tart from the trolley? Maybe you’re lucky and had a Felix Felicis potion smoothie to start the day. Or maybe you’re saving yourself for some butterbeer – in the form of ice cream, mousse, or even butterbeer cookies!
This recipe also marks my 47th chocolate chip cookie variation. Without counting, I would have to say that chewy chocolate chip cookie recipe is the most adapted of the blog. I suppose I take my blog name seriously.
Ingredients for Butterbeer Cookies:
- Brown and granulated sugar
- Butterscotch pudding mix
- Butterscotch chips
- White chocolate chips
- Vanilla extract
- Baking soda
What makes these so special? To my usual base, I added butterscotch instant pudding, and then mixed in white chocolate and butterscotch chips. The end result tastes just like butterbeer if it were a cookie.
In other news, you may recall that starting during the pandemic I was reading the Harry Potter series to my nephews in California over the phone. We actually finished the entire series not too long ago! I’m tempted to suggest reading the Cursed Child next, but I didn’t think of it until we had already started The Chronicles of Narnia, and after that we are reading Lord of the Rings!
But speaking of the Cursed Child. Have you seen the play? I’ve been yearning to see it, but was disappointed to hear that they cut it in half, making it only one viewing instead of a two parter. I get it, two part is a long time, but that means they cut out half the story! Blah… I’ll just eat more cookies.
Three years ago: Pesto Deviled Eggs
Four years ago: No-Churn White Chocolate Peanut Butter Swirl Ice Cream
Six years ago: Root Beer Sticky Buns
Eight years ago: Baked Chicken Fajitas
Nine years ago: Single Serving Peanut Butter Krispie Chocolate Balls
Eleven years ago: Petri Dish Cookies
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1 (3.4 oz) pkg. instant butterscotch pudding mix
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 1 cup white chocolate chips
- 1 cup butterscotch chips
- Sift together the flour, pudding mix, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
- Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
* Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.
Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.