Transform your Halloween baking with a magical take on the popular Harry Potter drink, Butterbeer
A food blogger has excited fans of Harry Potter with an autumnal treat that’s perfect for a magical Halloween. Stephanie Simmons, a food blogger and photographer from Wisconsin in the United States, shared an innovative take on one of the Wizarding World’s most popular drinks.
Butterbeer, usually found served at Hogsmeade pub The Three Broomsticks, has made its way into the real world. While the exact formulation of the iconic beverage remains “top-secret”, it’s known for a taste reminiscent of fizzy shortbread laced with butterscotch, blending various syrups and cream soda, capped off with velvety cream.
Normally, this non-alcoholic concoction retails for £7.45 at the Warner Bros. Studio Tour London. But Stephanie has switched it up to make Butterbeer cookies, packed full of brown butter and butterscotch.
Stephanie, who goes by Blue Bowl Recipes, wrote on Instagram earlier this month: “Butterbeer Cookies. Thick & chewy butterscotch cookies frosted with brown butter butterscotch frosting & topped with salted butterscotch sauce!”
Stephanie’s inventive Halloween cookies wowed baking and Harry Potter fans alike. Izabelah said: “They’re amazing, I made some yesterday.” @munchiesbymallory wrote, “I’ve never wanted something more in my entire life,” while @bakedby_brittney commented, “These cookies are a must.”
@bakewithzoha agreed: “This is a sign from the universe as I was just thinking yesterday I need to work on a butterscotch recipe!!”
Nakita said: “Your Butterbeer Cookies look so good I need some right now please.” @dessertnowdinnerlater replied: “I want to sink my teeth into these!”
So if you want to recreate Stephanie’s magical, Harry Potter Butterbeer cookies, this is what you’ll need. The recipe was originally written with imperial measurements, which have been converted into metric.
Butterbeer cookies
Ingredients
For the butterscotch sauce:
- 125g double cream
- 110g dark brown sugar
- 1123g salted butter
- Pinch of flaky sea salt
For the cookies:
- 254g salted butter
- 50g + 1 tbsp butterscotch chips, melted
- 165g dark brown sugar,
- 150g granulated sugar
- 2 large eggs, at room temperature
- 1 ½ tsp vanilla extract
- 375g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
For the Butterbeer frosting
- 85g salted butter
- 127g cream cheese, room temperature
- 270g powdered sugar
- 3/4 tsp vanilla extract
- 1/3 cup butterscotch sauce
- Pinch of salt
Method
For the butterscotch sauce, melt the butter in a medium saucepan over medium heat. Stir in the brown sugar and double cream.
Then, let the mixture come to a boil and let it boil for five minutes. Do not stir it at all during this time. When the time is up, remove from the heat and stir in a generous pinch of flaky sea salt. Transfer to a jar or bowl to cool completely before using.
For the brown butter, melt the butter in a medium saucepan over medium heat. Turn the heat to medium-low and continue cooking the butter, stirring every so often.
The butter will get foamy, then turn golden, then start to turn brown. Once it reaches a deep golden colour, pour into a heat safe container and pop into the freezer for ten to 20 minutes, to cool to room temperature.
For the cookie dough, add the room temperature melted brown butter to a mixing bowl and whisk in the melted butterscotch chips. Whisk in the sugars.
Add the eggs and vanilla, and whisk until smooth and combined, about 30 to 45 seconds. Stir in the dry ingredients, making sure to scrape the sides and bottom of the bowl with a spatula to get any last bits of flour.
Cover the bowl with a clean kitchen towel and let the dough rest in the fridge for ten minutes. Preheat your oven to 365℉/185℃. Line a few cookie sheets with baking paper.
Once dough is rested, scoop into balls 60g in size. Roll the dough balls in granulated sugar. Bake five to six cookies per cookie sheet for ten minutes.
Once the cookies are cooked, gently press down on the cookies with the back of a measuring cup to make them flatter. Let the cookies cool for five to ten minutes, then transfer to a wire rack to cool completely.
For the icing, In a medium bowl, beat together softened butter and cream cheese well with an electric mixer on high speed. Gradually beat in the powdered sugar, then add the butterscotch sauce, vanilla, and a pinch of salt.
Mix until smooth. If your frosting becomes weepy, pop it in the fridge or freezer for ten to 30 minutes to stiffen up a bit.
Use a small spoon or ice cream scoop to drop a dollop of frosting onto each cookie, then use a small offset spatula to spread it and make a swirl. Drizzle butterscotch sauce onto each cookie and add some sprinkles if desired.
Enjoy once decorated. They can also be refrigerated for a day before serving once decorated if made ahead. Store leftovers in an airtight container in the fridge for four to five days.
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