Butterbeer Cookies

Butterbeer Cookies...A buttery shortbread Meltaway base topped with a creamy Butterscotch Ganache! Tastes like the perfect little bite of Harry Potter's Butterbeer!

Butterbeer Cookies are a buttery shortbread meltaway thumbprint cookie topped with a creamy Butterscotch Ganache! Tastes like the perfect little bite of Harry Potter’s Butterbeer!

Butterbeer Cookies...A buttery shortbread Meltaway base topped with a creamy Butterscotch Ganache! Tastes like the perfect little bite of Harry Potter's Butterbeer!

The cookies are a super simple, buttery meltaway base, topped with a creamy butterscotch ganache…and then drizzled with more ganache for good measure. My kids went crazy for these cookies. They are huge Harry Potter fans so it was fun tying the popular drink from the book into a cookie. I, on the other hand, have never read any of the Harry Potter books and fell asleep when we were watching the first movie (gasp)…but I know HP is a whole thing, so please don’t hate me.

I had a blast making these and I know you will as well!

Butterbeer Cookies...A buttery shortbread Meltaway base topped with a creamy Butterscotch Ganache! Tastes like the perfect little bite of Harry Potter's Butterbeer!

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Butterbeer Cookies

  • Author: Kara Canary

Ingredients:

Cookies

  • 1 1/4 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • ½ cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon butter extract

Ganache

  • 1/2 cup heavy cream
  • 5.5 ounces butterscotch chips

Instructions

  1. Preheat the oven to 350° and line your baking sheets with parchment paper. Set aside.
  2. In a medium bowl, combine together the flour and salt and set aside.
  3. With your mixer, cream together the butter, powdered sugar, butter extract and vanilla extract until light and fluffy. Add all the dry ingredients and mix on low speed for about a minute. Wipe down the sides of the bowl and increase the speed to medium, and mix for another minute until a dough forms.
  4. Scoop a tablespoon of dough, roll it into a ball and place on your baking sheet about 1 1/2 inches apart. You can use your thumb or the back of a teaspoon to make an indention in the cookie. Bake for 10 minutes. After 10 minutes, remove the cookies from the oven and immediately press down the indention a bit more to hold the ganache. Return the cookies to the oven and continue to bake for another 10 minutes. Transfer cookies to a wire rack to cool completely.

Ganache

  1. While the cookies are baking make the ganache. In a bowl, place your butterscotch chips and set aside. In a small saucepan on medium heat, bring the heavy cream up to just before boiling. Remove from heat and pour over the butterscotch chips. Allow to sit for a minute or so and whisk until smooth. You need to allow the ganache to cool to room temperature before using.

Assembly

  1. When the cookies have cooled transfer ganache to a plastic squeeze bottle or zip top bag to create a piping bag. Pipe the ganache into the center of each cookie. You can drizzle the top with additional ganache if you want. Allow the ganache to set up. You can even refrigerate or freeze them for faster setting time.

Notes:

A few notes from my experience baking the cookies using Kara’s recipe:

If your cookie dough is too crumbly add a teaspoon of water at a time until the dough comes together. My dough was slightly crumbly and this trick worked perfectly.

I ended up baking the cookies for a bit less time so I would have a softer cookie. My total bake time was 14-15 minutes.

Also, I added 8 oz Butterscotch chips to the ganache instead of the 5.5 oz the original recipe lists, as I preferred it a bit thicker. BUT with that being said I had a lot of ganache leftover that I am saving for ice cream sundaes!

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Ally Chen
September 30, 2020 3:02 pm

If I want to make the cookie softer can I add an egg or replace the powdered sugar with brown sugar?

Heather
January 22, 2018 7:06 pm

“so please don’t hate me.”

Uhm, I’ll try. But you really should give them a shot. They’re very good and there’s lots of life lessons buried within.

beth
December 2, 2017 10:55 am

How many cookies does this recipe make?

Ela
October 26, 2020 1:26 pm
Reply to  beth

It depends on the size of the cookies you make. I actually used a Tablespoon to scoop the dough, with just a tiny bit extra for each and it made 13 cookies. There is a lot of leftover ganache though, after filling the cookies. So if you wanted to double or tripple the recipe, you would still have enough ganache with just the regular recipe.

Aly
November 15, 2016 8:11 pm

I have been unable to find butter extract in any of the grocery stores near me!! Would it completely change the flavor if I omit?

January 11, 2015 1:53 pm

What a fun and creative cookie! A must-try!

Meraj shaikh
January 9, 2015 11:35 pm

I am very thankful to you that you shared the recipe. I need more help to cookies and cake. Adorable Excellent

January 9, 2015 11:20 pm

WOW! These cookies are rocking my world my world!

Carol
January 9, 2015 9:42 am

These look amazing. Can’t wait to try them.
Thank you for all of your great recipes.

January 8, 2015 8:41 pm

This is such a fabulous flavour! Definitely need to give this a try!

Michele
January 8, 2015 3:23 pm

These do look amazing, do you really bake them a total of 20 min?

January 8, 2015 3:09 pm

Congrats to all!!! Great cookies. xo Catherine

J'Marinde
January 8, 2015 2:55 pm

I would be so tempted to set a pecan half onto each pool of butterscotch.

thanks for this YUMMY LOOKING recipe idea!

January 11, 2015 2:08 pm
Reply to  J'Marinde

Oooooooh! Mine are in the oven right now and I’m totally going to do this! Thank-you for the idea.

Joan
January 8, 2015 2:23 pm

They sound wonderful but what is “butter extract?” I’ve never heard of it.

January 8, 2015 1:24 pm

I’m not really an HP fan either, but if cookies like this are included, then I’m in! These look fantastic!

Dana
January 8, 2015 11:20 am

Your Butterbeer cookies look amazing! I would love it, if you would share the recipes for the bacon fat snickerdoodles and the Elvis cookies!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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