Saturday, January 12, 2019

Harry Potter's Butterbeer Cookies

½ cup unsalted butter, softened
¼ cup granulated sugar
¾ cup light brown sugar
¼ cup instant vanilla pudding mix, dry
¼ cup instant butterscotch pudding mix, dry
2 large eggs
1 additional egg yolk
1 tsp. vanilla extract
1 tsp. imitation butter
½ tsp. salt
1 tsp baking soda
2½ cups all-purpose flour
1 pkg toffee bits

Preheat oven to 350°. In a large bowl, combine flour, baking soda, and salt. Set aside.

In a separate bowl, cream the butter and sugars together until smooth. Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about 1 minute.

Add the dry ingredients to the wet ingredients, ½ cup at a time and mix until combined. Then mix in the toffee chips.

Scoop the dough with a medium scoop about 2 inches apart.
Bake at 350° for 10-13 minutes.


Cool on the pan for a couple of minutes before transferring to a cooling rack.


This recipe can be found here.

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