Butterbeer Cookies
It’s two weeks until Harry Potter’s birthday. These cookies give toast to the character and the series by combining the flavors of butterscotch, toffee, butter, and a hint of rum.
Servings
12-15
Cook Time
15-18minutes
Servings
12-15
Cook Time
15-18minutes
Ingredients
Instructions
  1. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or ramekin and stick in the freezer for ten minutes to keep it from browning any further.
  2. While the butter is cooling, combine the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer or with a hand mixer, beat together your brown butter and sugars until fluffy. The butter will want to stick to the sides of the bowl–just use a spatula to scrape it off.
  4. Add the egg and beat until fully combined. Then add the vanilla, imitation butter, and rum extract. Mix until fully combined.
  5. Add the dry ingredients, half at a time, mixing until the dough begins to come together. Fold in the butterscotch chips and toffee bits. Chill the dough for 30 minutes.
  6. Preheat the oven to 325°F and line a baking sheet or two with parchment paper. Using a large ice cream scoop, drop the cookies onto the prepared sheet and bake 15-18 minutes. Allow the cookies to cool about 3-5 minutes before transferring over to a cooling rack.

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