Harry Potter Butterscotch Cookies

Directions

• Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a small saucepot, brown the butter over low-medium heat. To brown butter, place it over the heat and allow it to simmer. Allow the butter to brown for about 5-8 minutes or until the foam subsides on top and the milk solids at the bottom of the pan begin to brown. It should smell intensely buttery and nutty when finished.
• Pour the browned butter into a large bowl then add in the brown sugar. Whisk to combine.
• Add the egg, egg yolk, and vanilla, and continue to whisk.
• Add the dry ingredients to the wet and use a silicone spatula to combine. Just before the dough is combined, add in the butterscotch chips. Add in the milk and finish combining everything until a soft dough forms.
• Scoop and roll the cookies into 2-3 Tbsp. sized balls then place 2″ apart on the prepared cookie sheet.
• Bake for 10-12 minutes or until golden brown on the sides. Transfer the cookies to a wire rack to cool completely before decorating.
• Chocolate Wizard Hats
• Use a sharp knife and gently use a sawing back-and-forth method to slowly and carefully make your way around the cone to cut off the bottom tip of the cone, this will be the top of our hats! Set aside.
• To make the Hogwarts house color buttercream in the hats, whisk together the butter, confectioner’s sugar, vanilla, and heavy cream until nice and smooth. Separate the buttercream into 4 small bowls. Dye each bowl according to the house colors, green for Slytherin, red for Gryffindor, yellow for Hufflepuff, and blue for Ravenclaw. Place each color into a piping bag.
• Use the colored buttercream to fill each cone tip. Dip the end of it in melted chocolate then stick it onto an Oreo thin. Place these onto a cookie sheet fit with parchment paper then place in the freezer for one hour to set completely.
• Once the cones have set on the Oreo, dip them into melted chocolate until they are completely coated in chocolate, use a fork to pick it up and allow the excess chocolate to drip back into the bowl then place it onto a cookie sheet of parchment paper. Repeat this process one at a time until all of the cones are coated. Place these back in the freezer until we need them later.
• Butterscotch Buttercream
• Use an electric mixer to combine the butter, confectioner’s sugar, and vanilla while adding the heavy cream one tablespoon at a time. Add in the salt then add in the melted butterscotch. Be sure to melt the butterscotch in 30-second intervals mixing between each, to avoid burning it. Use a silicone spatula to combine the butterscotch with the buttercream. If the melted butterscotch made the buttercream too soft, place it in the fridge, covered with plastic wrap to chill for a bit.
• In the meantime, melt the caramel and heavy cream in a small sauce pot over low heat. Stir constantly until completely melted and smooth. Set aside.
• Assembling
• Spread the butterscotch frosting on top of each cookie one at a time. I used an offset spatula for this step. Swirl the caramel on top of the buttercream and top with gold sprinkles. Top some of the cookies with the chocolate wizard hats.
• Enjoy!