Sometimes you just need something warm and sweet to brighten a rainy afternoon. These Butterbeer Cookies are the perfect way to bring a little fun into your kitchen today. They are soft, chewy, and full of sweet butterscotch flavor that everyone loves.
You do not need a wand to make these delicious treats happen for your family. They deliver a tender crumb and a rich vanilla aroma in every single bite. Your kitchen will smell like a cozy wizarding pub in no time at all.
Why You’ll Love This Recipe
These cookies are a winner because they take less than 30 minutes to finish. They are perfect for a cozy Harry Potter movie marathon night with the kids. You get all the flavor of the famous drink in a handy cookie form. It is a great way to make a simple school night feel special.
The recipe uses basic pantry staples you likely already have in your cupboard. There is no need to chill the dough, so you save precious time. These treats are beginner-friendly and yield perfect results every time you bake them.
Simple Cooking Steps
Making these is as simple as any classic cookie recipe you have tried before. You just cream the butter and sugars until they are light and fluffy. Then you mix in your dry ingredients and fold in those sweet chips. Even if you are new to baking, you can do this with ease.
Ingredients You’ll Need
These cookies rely on mostly pantry staples to create a deep, caramelized flavor profile.
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup butterscotch chips
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the egg, vanilla extract, and butter extract to the creamed mixture and beat until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined.
- Fold in the butterscotch chips using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are set and very lightly golden.
- Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these Butterbeer Cookies warm with a cold glass of milk for the kids. They are also wonderful with a mug of hot cocoa during the chilly winter months. If you are hosting a birthday party, arrange them on a gold platter. Set the table, light a candle, and enjoy a magical treat together.
How to Store Leftovers
Store these in an airtight container at room temperature for up to four days. They will stay soft and fresh if kept away from direct heat. You can also freeze the baked cookies for a quick future snack later. Just thaw them on the counter for twenty minutes before you want to eat. Reheat in a 300°F oven for three minutes for a fresh-baked feel.
Recipe Tips for Best Results
- Don’t skip the butter extract for that authentic, deep Butterbeer flavor.
- Avoid overbaking the cookies to keep the centers tender and soft.
- Use room temperature eggs so the dough stays smooth and creamy.
- Measure your flour carefully using the spoon-and-level method for the best texture.
- For a holiday gift, stack these in a clear jar with a ribbon.
- Sprinkle a tiny bit of extra sea salt on top for a sweet-salty balance.
- Line your pans with parchment to ensure zero sticking every time.
Ways to Switch It Up
- Swap butterscotch chips for white chocolate for a creamier flavor profile.
- Use a gluten-free flour blend to make these treats allergy-friendly for friends.
- Add a drizzle of salted caramel on top for an extra fancy touch.
- Mix in some chopped pecans if you want a bit of salty crunch.
Common Questions
Can I make the dough ahead of time?
Yes, you can store the raw dough in the fridge for two days. This is great for preparing for a party or a busy weekend. Just let it sit at room temperature for ten minutes before scooping.
What if I do not have butter extract?
You can use an extra teaspoon of vanilla extract instead of the butter extract. The cookies will still be sweet and delicious, but the flavor will be milder. It is a very easy swap to make.
Will picky eaters like these cookies?
Absolutely, these are a huge hit with kids because of the familiar sweetness. They have a simple texture that is very approachable for everyone. They are the ultimate crowd-pleaser for any family gathering.
I hope these cozy treats bring a little bit of extra joy to your home. They are the perfect companion for a fall movie night or a quiet weekend. Give them a try and let every sweet bite warm you up!
— Alex
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 1 large eg g
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 1 1/2 cups all -purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add the egg, vanilla extract, and butter extract to the creamed mixture and beat until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Slowly incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined.
- Fold in the butterscotch chips using a spatula.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are set and very lightly golden.
- Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
