Butterbeer Obsession Cookies (From Scratch!)
Servings: 36 cookies
These completely from-scratch wizarding world treats are filled with bits of easy homemade toffee and topped with brown sugar frosting for the best butterbeer flavor!
Print Recipe
Equipment
- medium saucepan
- 9"x13" baking dish
- meat tenderizing mallet (or other similar object to use to break up toffee bits)
- electric mixer
Ingredients
Toffee Bits
- ⅓ cup butter
- ½ cup packed brown sugar (105 grams by weight)
Butterbeer Cookie Dough
- 6 Tablespoons butter, softened (salted or unsalted)
- ½ cup packed brown sugar (105 grams by weight)
- ¼ cup granulated sugar (100 grams by weight)
- 1 egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour (281 grams by weight)
- ½ teaspoon baking soda
- ½ teaspoon salt
Brown Sugar Frosting
- ¼ cup butter, softened (½ stick)
- ¼ cup packed brown sugar (52 grams by weight)
- 1 cups powdered sugar (113 grams by weight)
- 1 teaspoons vanilla extract
- 1 teaspoon milk
Instructions
Toffee
- Grease a 9"x13" baking pan with butter.
- In a medium, heavy-bottom saucepan over medium heat, bring butter and brown sugar to a boil. ⅓ cup butter½ cup packed brown sugar
- Continue to boil while stirring constantly for about 7 minutes. When mixture begins to boil, remove from heat and immediately pour toffee into prepared pan. Spread as far and thinly as possible before mixture begins to harden.
- Immediately score toffee with sharp knife multiple times.
- Place toffee in fridge for an hour or more to cool (at least 20 minutes).
- When cool, remove toffee from dish and snap into small pieces. Place pieces in a baggie or between 2 pieces of waxed paper or parchment paper. Carefully hit toffee with meat tenderizing mallet to break up into very small bits.
Butterbeer Obsession Cookie Dough
- Preheat oven to 375°F
- In a medium bowl, whisk to combine flour, baking soda and salt. Set aside.2 ¼ cups all-purpose flour½ teaspoon baking soda½ teaspoon salt
- In bowl of electric mixer, cream butter, granulated sugar and brown sugar on medium-high speed for 3-5 minutes until pale and fluffy.6 Tablespoons butter, softened¼ cup granulated sugar½ cup packed brown sugar
- Add egg and vanilla extract.1 egg1 teaspoon vanilla extract
- On low speed, mix in toffee bits.
- On low speed, mix in flour mixture.
- Portion out dough into 1 Tablespoon-sized balls (1" balls). Bake at 375°F for 7-10 minutes until cookie is golden brown and bottom edges are lightly browned.
- Cool 2 minutes. Remove to wire rack to cool completely.
Brown Sugar Frosting
- In bowl of electric mixer, cream butter and brown sugar on medium-high speed until pale and fluffy.¼ cup butter, softened¼ cup packed brown sugar
- On low speed, mix in powdered sugar a bit at a time until fully mixed in.1 cups powdered sugar
- Add vanilla extract and milk. Adjust milk as needed to obtain desired consistency.1 teaspoons vanilla extract1 teaspoon milk
- Beat frosting on medium-high to high for 1 minute to get a light, fluffy frosting.
- When cookies are fully cooled, spread a dollop of frosting onto each cookie. Sprinkle with Harry Potter colored sprinkles, if desired.
Notes
- I always use salted butter, but unsalted would also work.
- Cookie dough can be made up to 2 days in advance and refrigerated until ready to bake.
- Cookie dough can be portioned into 1 Tablespoon-sized (1") dough balls and frozen up to 6 months. Freeze in a single layer for 4 hours and then move dough balls to a Tupperware container or baggie for storage. To bake from frozen: add 1 minute to normal bake time.