Butterbeer Cookies
Butterbeer Cookies from the Wizarding World of Harry Potter are a fun soft and chewy Butterscotch Cake Mix Cookies.
Servings: 16
Ingredients
- 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
Instructions
- 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.
Notes
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. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!