Tag: butterscotch cookies

Butterbeer Cookies

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.

Butterscotch Crunch Cookies

Corn flakes in a cookie? Yes, and they are delicious. This week’s treats combine an almost thumbprint-like dough with butterscotch chips and crushed corn flakes, creating a delightfully crispy texture. While King Arthur Flour calls them golden crunch cookies, I found them to be so packed with butterscotch flavor that I couldn’t leave that out of their name after adapting the recipe just a bit.

KAF recommends 12 ounces of butterscotch, cinnamon, white chocolate, cherry, or peanut butter chips in the original version, along with a full 12 ounces of chips and “lightly” crushed flakes. I used an 11-ounce bag of chips and crushed my flakes to a finer texture so they’d be more evenly distributed throughout the dough. This is definitely a recipe worth repeating with other flavors; I look forward to trying a cinnamon version, perhaps with some nutmeg as well.

Ingredients

  • 12 tablespoons butter
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 1/4 cups flour
  • 1 1/2 cups crushed corn flakes
  • 11 ounces butterscotch chips

Preparation

Preheat oven to 350 degrees. Line three baking sheets with parchment.

In a mixer fitted with the paddle attachment, cream butter, sugar, vanilla, and salt. Add flour and beat to combine, then add crushed corn flakes and butterscotch chips. Use your hands to fully incorporate the flakes and chips into the dough.

Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then place about 2 inches apart on the baking sheets. Bake for 15-17 minutes, until edges are golden brown. Remove from oven and place immediately on wire racks to cool.

Makes 30 cookies.