Harry Potter's Butterbeer Cookies

Step 1

In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and sugars together until smooth. Scrape down the sides of the bowl, if needed.

Step 2

Add the pudding, eggs, additional egg yolk, vanilla, and imitation butter. Beat for about one minute on medium speed.

Step 3

In a separate bowl, combine flour, baking soda, and salt.

Step 4

Add the dry ingredients to the wet ingredients a 1/2 cup at a time and mix until combined.

Step 5

Mix in the toffee chips.

Step 6

Form the dough into a giant ball and wrap tightly in plastic wrap. Chill the dough for at least two hours. Remove the dough a little while before baking so the dough can soften a bit and is easier to work with.

Step 7

Scoop the dough using a medium cooking scoop and roll the dough between your hands to form round balls of dough and place onto a nonstick baking sheet about two inches apart. Top with yellow sprinkles, if desired.

Step 8

Bake at 350 F for 10-13 minutes.

Step 9

Cool on the pan for a couple of minutes before transferring to a cooling rack.