The Harry Potter books and movies have a special place in my heart. The stories captured the imaginations of my sister’s sons. So when my nephews were just young Muggles, I made them wizard capes and an invisibility cloak. I was so tickled by the hours (and a few years) of fun they got out of them. While I love the young men they have become, and the adult conversations we now have, a part of me misses those days of pure play.
So when I found this recipe from Sugar and Soul via Pinterest, I had to make them. Hope the guys like the cookies as much as I do.
Harry Potter’s Butterbeer Pudding Cookies
½ cup (1 stick) unsalted butter
¼ cup granulated sugar
¾ cup light brown sugar
¼ cup dry instant vanilla pudding mix (half of small package)
¼ cup dry instant butterscotch pudding mix (half of small package)
2 large eggs
1 additional egg yolk
1 tsp. vanilla extract
1 tsp. imitation butter extract
½ tsp. salt
1 tsp. baking soda
2½ cups all-purpose flour
1½ cups Heath Toffee Bits (plain toffee, not the chocolate-coated bits), 1 bag
Cream butter and sugars together until smooth.
Add pudding mix, eggs, additional egg yolk, vanilla and imitation butter. Beat for about one minute on medium speed.
In a separate bowl, combine flour, baking soda and salt.
Add dry ingredients to the wet ingredients a half-cup at a time and mix until combined. Mix in toffee chips. Form into a disc and wrap tightly in plastic wrap. Chill for at least two hours. Remove a little while before baking so the dough can soften a bit and is easier to work with.
Use a tablespoon to scoop up dough and form into balls. Place about 2 inches apart on parchment-paper-lined baking sheets.
Bake at 350 for 10-15 minutes. Start checking at 8 minutes. They are done when they look set and are a bit puffed, before they start to brown. They will firm up and flatten as they cool.
Cool on pan for a couple of minutes before transferring to a cooling rack.
Makes about 4 dozen cookies.
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