Harry Potter's Butterbeer Cookies
26 cookies
Soft and flavorful Harry Potter's butterscotch butterbeer cookies. They are loaded with white chocolate and butterscotch chips!
Equipment
Ingredients
- 1 cup unsalted butter softened
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 3-ounce package butterscotch instant pudding mix
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate baking chips
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, using a handheld or stand mixer beat the butter until creamy (30 seconds). Add sugar and beat until well combined (3-4 minutes).
- Add eggs, vanilla, and butterscotch pudding mix, and beat until the eggs are well incorporated.
- In a separate bowl, combine the dry ingredients (flour, baking soda, and salt). Mix that with the wet ingredients until just combined.
- Fold in the white chocolate chips and butterscotch chips.
- Using a small cookie scoop (1 tablespoon size), scoop out cookie balls onto a cookie sheet 2 inches apart. Bake in a preheated oven for 12 minutes or until the bottom of the cookie is lightly browned.
- Allow the cookies to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- To Store: You can store these cookies in an airtight container at room temperature for up to 5 days. To keep soft cookies soft, store them with a piece of white bread. The bread might dry out, but the cookies will stay perfect.
- To freeze baked cookies: Place them in a freezer bag or airtight container. Freeze for up to three months. Enjoy them frozen, let them thaw first, or pop them in the microwave for a few seconds to warm them up!
- To freeze unbaked cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
- To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time (bake for 13-15 minutes).
- Sugar-free pudding mix can be substituted for regular pudding mix if desired.
- Be sure to use instant pudding, not “cook and serve”.
- Before baking, top each cookie with a few extra chocolate chips and crushed pistachios so they will look as good as they taste.
- If you use a small cookie scoop (1 tablespoon), you will get 60 cookies.
Nutrition
Serving: 1cookie | Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 107IU | Vitamin C: 0.05mg | Calcium: 11mg | Iron: 0.3mg