I’ve read all the Harry Potter books. I won’t deny it. I’ll even admit I had a crush on Daniel Radcliffe (Harry in the movies). I think Harry Potter is one of my favorite series. I probably liked it even more than the Babysitters Club…
When I saw that Bake at 350 had a recipe for Butterbeer cookies, I got rather excited. That might be an understatement. I closed my laptop and immediately drove to the store to buy butterscotch chips. Hey — I can’t help it.
Butterbeer cookie: Are you excited yet?
Although she does a much more extravagant job, I’m still excited to bring these bad boys to the movie tomorrow. Shh! Don’t tell that I’m sneaking them in my purse into the theater. If I get caught, I’ll just explain it’s because I can’t eat gluten. 
I followed her recipe for the most part, halving it…. and of course I made it gluten free. I also made a few other small changes. If you don’t need to eat gluten free, go ahead and follow this recipe. Either way, happy baking AND enjoy the show (if you’ll be watching it)!
Whatcha Need
preheat your oven to 350
- 1/2 c white rice flour
- 1/2 c brown rice flour
- 1/2 c sweet rice or tapioca flour
- 1/2 tsp xanthan gum
- 1 tsp baking powder
- 1/4 c sugar
- 1/4 c light brown sugar
- 1 stick butter, softened
- 1/2 an egg (about 1/8 cup of beaten egg)
- 1 tablespoon of butterscotch chips, melted
- 1/2 tsp vanilla
Whisk the flours, baking powder, and xanthan gum. Set this aside for later.
Cream your sugars and butter. Add the egg, melted butterscotch, and vanilla. Mix until well-blended and don’t forget to scrape your bowl every so often.
Add the flour mixture and beat just until combined, making sure to get all of the goodies combined. The dough will be fairly thick. I had to use a spoon to mix all of it together.
I used my mini ice cream scoop to make my cookies and pushed them down with a fork (like PB cookies). You can cut them out with a cookie cutter (1/4 inch thick or so). Do whatever you’d like. Make sure you put parchment paper on your sheets. You’ll end up baking your cookies for about 9-11 minutes and then put them onto the cooling rack. While you’re waiting for them to bake, make the gooey butterbeer topping (below). When your cookies are cooling, but still warm- you can either spoon some topping onto each cookie, dip the cookie halfway, drizzle some on with a piping bag. Whatever suits your fancy.
Butterbeer Topping
Whatcha need
- 2/3 c butterscotch chips (I used hershey’s)
- 1 tablespoon of light corn syrup
- 1/8 c evaporated milk
Put your ingredients into a microwave proof bowl. Give them a little stir and pop it into your microwave for 30 seconds. Remove from the microwave and stir. Pop it back in for 30 seconds. Give it a stir… Not melted? Continue heating at 10 second intervals. Make sure to stir. Mine only took a minute and ten seconds (I think)…. Make sure to stir it well because it will turn into this delicious, gooey caramel substance. I won’t judge if you lick the spoon. Promise.
Be warned- these will make a mess…. They’re worth it.
This post has been borrowed with permission from Nikki Burns’ blog goodbyegluten.wordpress.com. Definitely check out her site for more recipes and ideas!
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Dan is a former Universal Orlando team member, student at UCF Rosen College of Hospitality Management, and the OI guy who works full-time to bring you the very best Universal vacation planning information. Originally from St. Paul, MN, Dan now lives in Ocoee, FL (on the edge of Orlando) with his wife Rosie, their daughter Noa, and a new baby on the way!