Butterscotch Cookies decorated to look like wizard hats using cone-shaped chocolates on top of swirled peanut butter on round crackers, next to a stack of harry potter books.

Harry Potter Butterscotch Cookies

Grab your broomstick and fly into these delicious Harry Potter Butterscotch Cookies with me! These cookies are magical any time of year, especially on National Harry Potter Day, which falls on May 2nd. These are made up of browned butter butterscotch cookies, topped with the perfect amount of butterscotch frosting, and a swirl of caramel. Of course, the stars of the show are the chocolate wizard hats filled with Hogwarts House colors inside for a fun reveal in every bite!

This recipe is so much fun and I am so grateful that I’m able to share it with you! So what are we waiting for?! Let’s dive into the thick of it and get baking!

A set of homemade cookies topped with caramel, styled as witch hats, with a stack of harry potter books in the background.

How To Make Harry Potter Cookies

  1. Begin by whisking together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  2. In a small saucepan, brown the butter over low-medium heat until it turns a rich golden brown color and releases a nutty aroma. This step adds depth and richness to our cookies, infusing them with irresistible butterscotch flavor.
  3. In a large bowl, combine the browned butter with brown sugar, egg, egg yolk, and vanilla extract, whisking until smooth and creamy.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be sure not to overmix the dough. Gently fold in the butterscotch chips until evenly distributed.
  5. Scoop the dough into 2-3 tablespoon-sized balls and place them onto the prepared baking sheet, leaving enough space between each cookie for spreading.
  6. Bake the cookies in the preheated oven for 10-12 minutes, or until golden brown around the edges. The cookies should be slightly soft in the center but set around the edges.

How To Tell When My Cookies Are Done Baking

Our Butterscotch Cookies are the base of this delicious dessert. It’s what holds out butterscotch frosting, caramel, and chocolate wizard hats so baking them perfectly is key! Keep an eye on the edges – they should be golden brown and slightly firm to the touch. The centers may still appear slightly soft, but they will continue to set as the cookies cool.

Freshly baked cookies cooling on a wire rack with a background of stacked books including harry potter. the cookies are golden-brown with visible chunks.

How To Store Harry Potter Butterscotch Cookies

Once your cookies have cooled completely, store them in an airtight container at room temperature for up to one week. If you prefer a softer texture, you can also store them in the refrigerator for a few days. Just be sure to bring them back to room temperature before serving for the best flavor and texture.

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Harry Potter Butterscotch Cookies

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 1 vote


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  • 2 cups all-purpose flour

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/4 tsp. salt

  • 3/4 cups unsalted butter, browned

  • 1 cup brown sugar, light or dark

  • 1 egg

  • 1 egg yolk

  • 1/2 tsp. vanilla extract, or paste

  • 1/3 cup butterscotch chips

  • 2 Tbsp. whole milk

  • Butterscotch Frosting
  • 1/2 cup unsalted butter, softened

  • 1 3/4 cups confectioner’s sugar

  • 1 tsp. vanilla extract

  • 2-3 Tbsp. heavy whipping cream

  • 1/4 tsp. salt

  • 1/3 cup butterscotch chips, melted

  • Caramel Swirl
  • 1/2 cup caramel baking squares

  • 3 Tbsp. heavy cream

  • 1/4 tsp. salt

  • Chocolate Wizard Hats
  • 12 ice cream sugar cones

  • 2 cups semi-sweet chocolate, melted

  • 2 Tbsp. coconut oil

  • 1/4 cup unsalted butter, softened

  • 1 1/4 cups confectioner’s sugar

  • 1/4 tsp. vanilla extract

  • 1/2-1 Tbsp. heavy whipping cream

  • 12 Oreo Thins


  • 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!

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