Butterbeer Cookie Bars are a soft and chewy cookie filled with the flavors of butterscotch, vanilla, and rum that will leave you wanting more!
Is it Friday yet? No? Well, it needs to hurry up! ‘Cause Friday night at 7, this girl is going to have her booty in a movie theater with a huge bucket of popcorn waiting for Fantastic Beasts and Where to Find Them to start.
That’s right folks. I’m a Harry Potter nerd.
Has anyone else been anxiously awaiting this movie since it was first announced two and a half years ago? I definitely have been.
I grew up reading Harry Potter. The first time I picked one up was at 11 and then the final book was released when I was 17. To this day, it is still my favorite book series. I even bought the complement books, Fantastic Beasts, Quidditch Through the Ages, and The Tales of Beedle the Bard. Going to visit the Wizarding World of Harry Potter is a dream of mine. Especially tasting some Butterbeer at long last!
I’ve tried a few Butterbeer attempts and they’re always great, but I really want to try the “official” Butterbeer.
In honor of this wonderful world expanding on Friday, I wanted to make something special. Since Butterbeer has flavors worthy of some mouth watering, I decided to start there. But what to make? The drink itself, cupcakes, fudge? I’ve been craving some cookies for awhile so I decided to take that route, but make it a little easier. No dropping or shaping cookies separately. For these Butterbeer Cookie Bars, you simply press the dough into a parchment paper lined jelly roll pan.
The flavors in these cookie bars are drool worthy. They’re strong, but not overwhelming and they meld together so well. Soft and gooey, you won’t be able to stop eating these Butterbeer Cookie Bars. And you definitely won’t want to!
To help flavor the cookie bars I used butterscotch and vanilla instant pudding mix. Not only does this help add the flavors, but it makes the cookie bars super soft and chewy. I used ¼ cup of each mix, about half of a 3.4oz box.
I also opted for Rum and Butter extract instead of vanilla. Obviously the butter extract just accentuates the real buttery flavor. I choose to add rum extract because the books hinted that Butterbeer does in fact have a small amount of alcohol in it. Only enough to get the house elves drunk and warm you up on a cold day in Hogsmeade, but alcohol none the less. I had always likened the drink to Hot Buttered Rum, so naturally rum extract seemed like a good addition for the Butterbeer flavor.
The Butterbeer Cookie Bars you see in these pictures were cooked on a 10” x 15” jelly roll pan. I went with a larger pan so I would have more middle pieces. I’m not really an edge kind of gal. However, if you’re an edge lover or would just prefer using a 9” x 13” pan the recipe will work just as well and they should only take an additional 10-15 minutes in the oven.
Are you going to see Fantastic Beasts and Where to Find Them this weekend too? What are you most excited to see in the movie? And what wizarding world themed goodies will you be making?
Butterbeer Cookie Bars
- 3/4 Cup Butter melted
- 1 Cup Brown Sugar packed
- 1/2 Cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Rum Extract
- 1 tsp Butter Extract
- 2 Cups All Purpose Flour
- 1/4 Cup Instant Butterscotch Pudding Mix
- 1/4 Cup Instant Vanilla Pudding Mix
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 Cup Butterscotch Chips
- 3/4 Cup White Chocolate Chips
Preheat the oven to 325°. Line a 10" x 15" jelly roll pan with parchment paper.
In a medium bowl mix together the flour, pudding mixes, baking soda, and salt. Set aside.
In a large bowl or stand mixer, combine melted butter and sugars. Add eggs one at a time, beating well after each addition. Add in extracts.
Slowly add in flour mixture, mixing only until combined. Mix in butterscotch and white chocolate chips.
Press dough evenly into jelly roll pan and bake for about 20 minutes. They may not look fully cooked in the middle but if you insert a toothpick into the middle it should come out clean.