Harry Potter Butterbeer Cookies with white chocolate and butterscotch chips will make you think a spell has been cast on you as you reach for more. These soft and chewy cookies are simply delicious and a perfect addition to any Harry Potter themed party, event, or family movie night.
We all loved the little green eyed boy who lived. Harry is the character we have become infatuated with and want to be apart of his magical world. Enjoying Butterbeer Cookies is just one way to enter the magical land of Hogwarts right at home.
My boys have loved reading the books from J.K. Rowling. If truth be told these books have turned reading into fun and really opened their eyes to the magic of storytelling.
Creating and making the fun treats from the Wizard World of Harry Potter is just truly fun. So Butterbeer Cookies it is, a fun cake mix cookie recipe.
Cake Mix: Yellow Cake Mix a standard box.
Pudding: Butterscotch Instant Pudding adds richness of flavor and creates a nice soft cookie dough
Extract: Rum Extract. Just a splash will do, and makes all the difference in this recipe.
Eggs and Butter: Room temperature eggs work best with melted butter for this recipe.
Baking Chips: White Chocolate Chips and Butterscotch Chips really add to this simple cookie recipe.
How to make Harry Potter Cookies - Butterscotch Pudding Cookies
This recipe is so quick and easy to mix together and you will love at your next Harry Potter Party! Gather the ingredients and supplies needed and lets begin.
In a medium bowl whisk together the dry cake mix and dry butterscotch pudding mix and set aside. Then in a mixing bowl using a hand mixer combine dry ingredients with melted butter, eggs and rum extract.
Mix on low until combined and gradually add speed until cookie dough is formed.
Hand stir white chocolate chips and butterscotch chips. Using a medium size #24 cookie scoop, scoop cookies and place 2 inches apart on baking sheet with parchment paper or well greased.
Press additional reserved chips onto each cookie dough scoop making sure it's loaded with chips when baked.
Preheat the oven to 350 degrees and bake for 9-11 minutes or until just lightly golden brown on the edges. Allow to cool on baking sheet for a couple minutes before moving to rack to cool.
Supplies needed for Butterbeer Cookie Recipe
- Hand Mixer
- Large Mixing Bowl
- Baking Sheets
- Parchment Paper
- Medium Cookie Scoop
Store and Freeze
Store cookies in a sealed container or Ziploc Bag for up to a week, best of eaten with 2-4 days.
Freeze cookies by wrapping in plastic and placing in Ziploc Bag or sealed container for up to 3 months.
Cake mix cookies tend to be sticky. You can easily chill cookie dough before scooping for ease
Don't Over bake. I tend to pull cookies out of the oven when edges are set which produces a nice chewy cookie once cooled.
Makes 32 Cookies. I use a medium size #24 cookie scoop and this recipe makes 32 cookies.
Add extra Chips. Add extra white chocolate chips and butterscotch chips to the top of each cookie before baking. You will love how the cookies spread and chips are everywhere.
Line Baking Sheet. Line baking sheet with parchment paper or grease with cooking spray. It makes for an easy clean up.
Butterscotch Cake Mix Cookies
Recently my son along with his friends had a Harry Potter Movie Marathon and these cookies were a huge hit. I was thrilled with how easy they were so it was a win/win if you ask me. I also made Birds Nest Cookies and called them Dragons Nest Cookies.
Their minds were blown and it was so fun to see the excitement on their faces with all the fun treats. Making Harry Potter recipes and treats was really fun.
I think these cookies would be fantastic as a sandwich cookie with a delicious butterscotch cream cheese frosting. Or even adding vanilla ice cream for a cookie ice cream sandwich. YUM!
Butterbeer Pudding Cookies dessert would really be fun for a family movie night.
- 1 Yellow Cake Mix 15.25 Box Cake Mix
- 1 Pudding 3.4 ounce Butterscotch Instant Pudding
- ½ Cup Butter Melted
- 2 Eggs Large; Room Temperature
- ½ teaspoon Rum Extract
- ¾ Cup White Chocolate Chips *Divided
- ¾ Cup Butterscotch Chips *Divided
- Preheat oven to 350 degrees
- Mix dry Cake Mix and Pudding Mix together
- Add melted butter, room temperature eggs and Rum extract to dry ingredients
- Using a hand mixer mix together to form cookie dough
- Hand stir ½ cup white chocolate chips and ½ cup butterscotch chips into cookie dough reserving the remaining chips.
- Scoop cookie dough using cookie scoop or spoons making a 2 ½ tablespoon size and place 2 inches apart on a well greased or parchment lined baking sheet.
- Add a few reserved chips to tops of each cookie scoop and press in before baking.
- Bake for 9-11 minutes or until just golden around edges. Allow cookies to cool on pan before removing to wire cooling rack.
Store and FreezeStore cookies in a sealed container or Ziploc Bag for up to a week, best of eaten with 2-4 days. Freeze cookies by wrapping in plastic and placing in Ziploc Bag or sealed container for up to 3 months.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.