Harry Potter was something I discovered as an adult. I didn’t have children, so I read each book just for me. I love them all, though I definitely have favorite storylines and characters. One of my favorite things about the Harry Potter series is the treats, namely the butterbeer, which I enjoyed when I visited Universal Orlando a few years ago.
These butterbeer-inspired cookies have a very subtle flavor, even with the butterscotch pudding mix and butterscotch chips in the batter. They could use a drop or two of extract to really bring the flavor out, I think, so maybe next time.
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup white sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 3-ounce package instant butterscotch pudding mix*
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate baking chips
- 1 cup butterscotch chips
Preparation
Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
In a mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, vanilla, and butterscotch pudding mix and beat until incorporated well. In a separate bowl, combine flour, baking soda, and salt; mix into the wet ingredients until just combined. Fold in white chocolate and butterscotch chips.
Using a 1-inch cookie scoop, drop scoops of dough onto baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, until the bottoms are lightly browned. Remove from oven and cool on baking sheets for 2 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature between layers of waxed or parchment paper for 3-4 days; these cookies are very soft and cakey and will stick together if they’re not separated. Makes about 26 cookies.
