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Friday, July 22, 2016

{ Butterscotch "Butterbeer" Pudding Cookies }


It's that time again! Time for RaeGun Ramblings 2 week Harry Potter blog-a-thon! Stay tuned til the end of this post and check out the amazzzzzzzzing prizes this year! Now, on with the post!

This is such an exciting Potter year. I can't even handle it! I mean, people... The 8th "book", (ok, it's in play format, but STILL), the Chamber of Secrets Illustrated Edition, and... Fantastic Beasts and Where to Find Them! WHAT? It's like all my Potter wishes were granted in 2016. It's a MAGICAL year, and thank goodness, who couldn't use a little escapism right now?


For Harry's birthday this year I decided to whip up these scrummy pudding cookies. Pudding cookies are SO SOFT and delicious. Butterbeer Pudding Cookies are even better!


Sweet, chewy, and butterscotchy.


What's not to love? Just like the Potter Universe this year... what's not to love? I can't decide which I'm most excited for!


Someone needs to keep watch on Harry. He is hardcore eyeballing these cookies, and we all know how much he loves Butterbeer!


You can make these cookies two ways, rolled (left and above photos) or scooped (right). I prefer to roll mine for a more finished look, but the scooped are rustic and natural looking. Either way, they are totally the same, just look different on the outside. Kinda like people. Look at that, life lessons in cookies. <3


I have to tell you, as a kid, I loved Pudding Cookies SO much that I made myself sick of them. This was my first time making them since then! I was a little nervous, but these are delicious and have become a HUGE hit in my house! Definitely a "will make often" (but not too often, thank you childhood life lessons) recipe!

So what part of the Potter Universe has you most excited this year? I'd love to know!

See all my Potter posts here (there are LOTS!).

If you haven't already, find me on Facebook, instagram, and Pinterest!

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Recipe:

Butterbeer Pudding Cookies (Butterscotch)
by Tina @ Sugar Bean Bakers

3/4 cup butter, softened
1 cup granulated sugar
1 egg, plus 1 yolk
1 teaspoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1 (3.5 ounce packet) instant butterscotch pudding mix
2 cups flour
1 cup butterscotch chips

Preheat oven to 350°F.

Line a cookie sheet with parchment paper and set aside.
Beat the butter and sugar for 2 minutes with mixer on medium. Add in egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of bowl as needed. Beat in the pudding mix for about 30 seconds.
With mixer on low, add in the flour, mixing until combined. Finally, add chips and mix until distributed.

Use a medium sized cookie scoop to scoop cookies. Either roll cookies for a "neater" look or drop dough right from scoop (for a more natural/rustic look) onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until  cookies are almost set. Do not over-bake or your cookies won't be as soft as intended.

Allow cookies to cool on cookie sheet for about 5 minutes before moving to a wire rack to cool completely.

recipe adapted from Cookies & Cups

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Now on to that giveaway!

There are TWO chances to win this year!

 Prize Pack One:


See more about each prize and sponsor at this giveaway post and be sure to enter the other equally awesome prize pack while you're there! Winner must have a US address or be willing to pay for international shipping.


a Rafflecopter giveaway end code

Prize Pack Two:



Prize Pack #2 See more about each prize and sponsor at this giveaway post and be sure to enter the other equally awesome prize pack while you're there! Winner must have a US address or be willing to pay for international shipping.
a Rafflecopter giveaway end code


Best of luck!

Peace, Love, and Potter,

Tina

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