butterbeer cookies;
Butterscotch cookies with crisp edges and chewy centers, studded with white and butterscotch chocolate chips. All the flavor of a warm butterbeer from the Harry Potter books turned into yummy cookies!
Oven Temp: 375°F
Servings: 24 cookies
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Ingredients
- ½ cup unsalted butter softened
- ½ cup sugar
- ½ cup brown sugar
- 1 large eggs
- 1 tsp. vanilla
- ½ tsp. salt
- ½ tsp. baking soda
- 1 1 oz box butterscotch instant pudding, or around this size
- 1½ cups flour
- 1 tsp water
- ½ cup butterscotch chips
- ½ cup white chocolate chips
Instructions
- In a large bowl, add 1 stick butter, and ½ cup each brown and white sugars. Add 1 tsp vanilla and using a paddle attachment or a wooden spoon, cream together butter and sugars.
- Add in 1 egg and stir briefly until chunky. Add in ½ tsp salt, ½ tsp baking soda, and 1 oz pudding powder together in a separate bowl. Add to the wet mixture then slowly add flour.
- Add in both white and butterscotch chocolate chips and fold in gently until evenly distributed. You may want to reserve a few to press into the tops fresh from the oven!
- Optional: refrigerate the dough for 30 minutes. This will help make light and fluffy cookies!
- Bake on a parchment paper-lined baking sheet 7-9 minutes, or until light golden brown around the edges. Mine are perfect at exactly 8 minutes. Move to a cooling rack to cool. Optionally press a couple extra chocolate chips into the top to make them look pretty.
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