Made these for the Decked Out For Deathly Hallows 2 Swap. I've never had real butterbeer before so I can't compare the taste to that but either way these are freaking delicious. Recipe is adapted from one I found on simplyrecipes.com
Ingredients
12 Tbs butter, cut into small chunks
1 3/4 C brown sugar
1/2 tsp salt
1 egg
1 egg yolk
1 Tbs plus 1 tsp "Vanilla butter and nut flavoring"
2 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
2 C butterscotch chips
2 C white chocolate chips or chopped white Almond Bark
Sea salt or Kosher salt for sprinkling
-Preheat oven to 375. Spray cookie sheets or line with parchment paper
-Sift together flour, baking soda, and baking powder and set aside......or not, honestly I usually skip this step
-Put 10 Tbs of butter into a skillet over medium heat. The butter will foam a bit and then start to take on a tan color. You're trying to brown the butter not burn it so keep a close eye on it, if you've never browned butter before I'm sure there's plenty of tutorials and videos online showing you how.
-When the butter is browned take it off the heat. Add the last two Tbs of butter and mix in until they melt.
-Pour the butter into a mixing bowl. You can use either a standing mixer or a hand mixer, you might have to finish by hand with a wooden spoon if you use a hand mixer though.
- Add brown sugar and salt. Mix.
- Add egg, egg yolk and "vanilla butter and nut flavoring." Mix.
- Add the flour in 3 increments, mixing each time.
- Add the butterscotch chips and white chocolate chips (or Almond Bark). Mix
- The dough gets pretty crumbley, but once its mixed just use your hands to mush it back together in a big ball. If it won't stay in a ball you may have to add a little water (just a spoonfull at a time) until it is moist enough to stay.
- Roll dough into balls and place on cookie sheet.
- Press balls flat with a fork, the same way you would with peanut butter cookies. These cookies are more the crispy kind, not soft and chewey, so I've found the thinner they are the better.
- Lightly sprinkle each cookie with sea salt. I know this sounds weird, but trust me this gives the cookies a little something extra that tastes great.
- Bake 10-12 mins or until the edges have browned a little. Be careful not to over-bake because they're already a pretty crispy cookie. Let cool a minute before transfering to wire rack. Let cool completely (or as long as you can stand the smell of fresh baked cookies without snagging one) on wire rack.
- Store leftovers in an airtight container (tupperware, ziplock, etc) with a peice of bread (this keeps the cookies from going stale and is a good use for the heel of the loaf of bread). Dough will last in fridge for a few days or you can ball and freeze the rest of the dough, flatten balls before freezing. Will last in freezer for 2 months
I packaged mine by stacking a few in a clear treat bag, tying it with twine and attatching a note on "parchment" (tea-stained paper) that said "Butterbeer Cookies: Your favorite drink, now in cookie form."
Let me know how yours turn out if you make them.
