Ah fall. It’s almost here. Can you feel the crispness in the air? I can’t yet but I’m imagining it’s there.
Fall traditions are probably the best traditions. Getting cozy, baking, and watching all the spooky movies is my favorite way to start my 6 month hibernation.
And these Harry Potter Butterbeer cookies are ALWAYS on the list to bake as soon as possible when fall hits.
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Why You’ll Love these Harry Potter Butterbeer Cookies
First of all….they’re butterbeer, how could you go wrong with that? But more importantly they’re a super simple one bowl cookie recipe that tastes as good as life did when you thought you’d still get your Hogwarts letter.
They’re absolutely perfect for the upcoming chilly nights to share with your besties as you all watch you annual Harry Potter marathon.
Tips for Perfecting Some Butterbeer Cookies
Tip #1: I’m warning you now!
These cookies are super sweet! I mean that’s how butterscotch is, but I thought I’d let you all know. These are sweet cookies. Super satisfying and super delicious, but really sweet.
Hence the sugar free butterscotch pudding. It makes them slightly less sweet but I still guarantee some Karen will be up in the comments complaining about how it was all too sweet.
(But honestly, they should take their saltiness elsewhere because I freaking warned them).
Tip #2: Baking Powder is King
Also, please make sure you use baking powder, not baking soda!
Baking powder is a combination of baking soda and an acid that react together to give you a pretty puff in your cookie.
Because there is not really any other decently acidic ingredients in this recipe, if you use baking soda, you’re probably going to end up with a slightly soapy aftertaste.
Why? Because 1 chilling cookie dough strengthens flavors and 2 because baking soda tastes like soap if it doesn’t react with an acid.
Tip #3: Chilling
Chill time is necessary. To make sure that these butterbeer cookies hold their shape well, you’re going to want to chill the dough for at least an hour.
Chilling prevents overspreading. Overspreading results in burnt edges and flat, greasy cookie puddles of disappointment.
Tip #4: Chilling Part II
Also chilling will actually keep your cookies softer overall. The cold temperatures help soften the gluten proteins, which are responsible for the structure in your cookie. More rigid gluten, crunchier, harder cookie. Softer gluten will give you a soft and chewy cookie, which of course, is the superior cookie texture.
Tip #5: Is the cookie cooked?
These will probably look underbaked when the timer goes off.
Listen to me…
DO NOT OVERBAKE THESE!
The tops will still probably look a little shiny and wet after 9-11 minutes. THIS IS NORMAL. This is the instant pudding mix.
Don’t keep baking them because then they will be weird cookie bricks with a sad texture. Residual heat will continue to bake these butterbeer cookies after they come out of the oven.
Tip #6: Temperature Matters
Oven temperature is crucial to these cookies success. If your oven temp is off, these cookies are much less likely to turn out correctly.
Which of course, is a common problem with adding pudding to a cookie dough.
So if you find that you cookies are burning around the edges and not baking or spreading in the middles or are burning on the tops, you likely have a oven temperature problem.
Take care of this problem with a super helpful and super cheap oven thermometer like this one and just avoid the stress.
(I literally use this oven thermometer for everything I bake and cook, it’s very helpful).
(Also please know that it is very common for your oven temperature sensor to be off – you don’t have to go get a new oven or anything, just adjust the temp yourself and use the oven thermometer).
Materials for Bomb Butterbeer Cookies
Good quality baking pans – heavy duty aluminum pans like these will bake your cookies evenly and prevent them from over browning.
Heath Toffee Bits – toffee bits are amazing in these cookies so you don’t want to miss out.
Butterscotch Chips – Obviously. Hard to do butterbeer without butterscotch.
Harry Potter Butterbeer Cookies: The Major Motion Picture
Soft and Chewy Harry Potter Butterbeer Cookies
- Using your electric hand mixer cream your butter and sugars together until light and fluffy. Add your egg and vanilla extract and mix until just combined.½ cup butter, ½ cup brown sugar, ¼ cup sugar, 1 large eggs, 2 tsp vanilla extract
- Whisk in your baking powder, salt, instant pudding mix, and flour until combined. Fold in the toffee bits and butterscotch chips.½ tsp baking powder, ¼ tsp salt, 1 instant butterscotch pudding mix, 1½ cups flour, ½ cup butterscotch chips, ½ cup toffee chips
- Cover your mixing bowl and chill the dough for about an hour.
- Preheat your oven to 350°F/180°C. Scoop tablespoon sized balls of dough and place them about 1 inch (2.5cm) apart on a silicone baking mat lined baking sheet.
- Bake for 9-11 minutes. They may look underbaked but they're not. Do NOT overbake.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack.
Harry Potter will always be close to our hearts I’m sure. And we’ll probably never stop trying to spice up our lives with a little bit more magic. This year add to some of those magical traditions and bake some of these soft and chewy butterbeer cookies.
Let us know in the comments below your favorite fall tradition and of course what you thought of these fun cookies!
And since you’re already here, why not check out some of our other magical recipes to keep that sweet tooth satisfied!
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