butterbeer cookies

These Butterbeer No Bake Cookies are a simple and easy cookie recipe that&#039;s made with oatmeal, cream soda, pudding, sugar, and more! Harry Potter fans will love the mix of butterscotch, vanilla, and toffee flavors!

Butterbeer No Bake Cookies

salted butter

sugar

cream soda

butter flavoring

vanilla extract

1-minute oats

milk

(3.4 oz.) box instant butterscotch pudding (unprepared)

toffee bits (optional topping)

lightning bolt sprinkles (optional topping)

Line a large baking sheet with parchment paper and set aside.

In a large saucepan, melt the butter with the sugar and soda. Bring to a rolling boil and boil for 1 minute stirring constantly.

Remove from heat and stir in the butter flavoring, vanilla, oatmeal, powdered milk, and dry pudding mix until fully combined.

Use a medium cookie scoop or your mixing spoon to drop the mixture onto parchment paper.

Allow the cookies to sit for 1 hour to firm up. If it&#039;s raining or humid, place the cookies in the refrigerator.

These Butterbeer Cookies are soft, chewy, and bursting with butterscotch flavor, topped with a creamy frosting and caramel drizzle. They’re the perfect magical treat for any Harry Potter fan!

Harry Potter Butterbeer Cookie Recipe

½ cup 1 stick unsalted butter, softened

brown sugar (light

tsp vanilla extract

all-purpose flour

½ tsp baking soda

½ tsp baking powder

salt

butterscotch chips

unsalted butter

heavy cream (or milk, more if needed)

caramel sauce (store-bought

Flaky sea salt (optional,

Mix Wet Ingredients: In a large bowl, cream butter, brown sugar, and granulated sugar until light and  fluffy.

Beat in egg and vanilla.

Sift Dry Ingredients: In a separate bowl, sift flour, baking soda, baking powder, and salt.

Combine: Gradually add  dry mixture to wet until just combined.

Stir in butterscotch chips.

Make the cookie dough

Preheat the oven to 350°F. Line baking sheets with parchment.

Scoop 2 Tbsp dough per cookie and roll into balls. Place 2 inches apart.

Bake for 10–12 minutes, or until the edges are lightly golden. Centers should look slightly  soft.

Cool on pan for 3 minutes, then transfer to a wire rack.

Bake the cookies

In a heat  safe bowl, microwave in 30 second bursts, stirring each time. 1-2 minutes, melt butter and butterscotch chips until smooth stirring each time. (You can also melt in a saucepan)

Whisk in powdered sugar, cream, vanilla, and pinch of salt.  Beat until fluffy.  (If melting in a saucepan remove from heat first)

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