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Harry Potter Butterbeer Cookies

Harry Potter Butterbeer Cookies are soft-centered cookies baked with butterscotch chips and finished with a cream soda glaze. The edges turn lightly golden while the centers stay soft, just like a butterbeer-inspired treat should.
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Prep Time 20 minutes
Cook Time 12 minutes
Setting time 20 minutes
Total Time 52 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 1.5 cups butterscotch chips
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp cream soda
  • 0.25 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg, egg yolk, and vanilla until combined.
  6. Mix in the flour mixture on low speed just until no dry streaks remain.
  7. Fold in the butterscotch chips.
  8. Scoop the dough into 1 1/2-tablespoon portions onto the prepared sheet, spacing them about 2 inches apart.
  9. Bake in batches for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  10. Cool the cookies on the sheet for 5 minutes.
  11. Transfer the cookies to a rack to cool completely.
  12. Let the sheet cool before baking the remaining dough.
Make the glaze
  1. Whisk the powdered sugar, cream soda, and vanilla in a small bowl until smooth and thick enough to drizzle.
  2. Drizzle the glaze over the cooled cookies.
  3. Let the glaze set for about 20 minutes before serving.

Notes

For soft centers, remove the cookies while they still look soft in the middle. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.