Calling all muggles…this Saturday we’re casting a Wizardly spell on our weekly sweet treat. Normally, you’d find Butterbeer bubbling in our cauldron but this week we’ve decided to wave our magic wands and use this potion to create something entirely new. With a few abracadabras and alacazams, poof—Butterbeer Cookies will appear. These are Harry approved and a perfect trick-or-treat for all of our little wizards to enjoy. They might even be sweet enough to turn Malfoy into a good guy.
- 1/2 cup butter flavored Crisco
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/4 cup instant vanilla pudding mix, dry
- 1/4 cup instant butterscotch pudding mix, dry
- 2 large eggs
- 1 additional egg yolk
- 1 tsp vanilla extract
- 1 tsp butter extract
- 1/2 tsp salt
- 1 tsp baking soda
- 2 1/2 cups all-purpose flour
- 1 1/2 cup Heath toffee bits
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
In a large bowl cream the Crisco and sugars together until smooth.
Add the puddings, eggs, additional egg yolk, vanilla, and butter extract. Beat for about one minute on medium speed.
In a separate bowl, combine flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until combined.
Mix in the toffee chips, butterscotch chips, and white chocolate chips.
Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.
Roll the dough between your hands to form round balls of dough and place onto a parchment lined baking sheet about two inches apart.
Bake at 350 F for 10-13 minutes.
Cool on the pan for a couple of minutes before transferring to a cooling rack.