For the Butterbeer Cookies

• Preheat the oven to 350 degrees.
• In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside the flour mixture.
• 2 cups (250 g) all-purpose flour, spooned and leveled,1/2 tsp baking soda,1/2 tsp baking powder,1/2 tsp salt
• In a large bowl, cream the butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can use a stand mixer fit with a paddle attachment.)
• 3/4 cup (168 g) unsalted butter, softened,3/4 cup (165 g) light brown sugar, packed,1/4 cup (50 g) granulated white sugar
• Add in the egg yolks, vanilla extract, butter extract and melted butterscotch chips and mix on medium speed until pale in color and fluffy, 1-2 minutes. Scrape the sides of the bowl as necessary.
  2 egg yolks, at room temperature,1 tbsp vanilla bean paste or extract,1 1/2 tsp butter extract,1/4 cup (50 g) butterscotch chips, melted and slightly cooled
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
• Mix the butterscotch chips into the dough with a rubber spatula.
  1/2 cup (100 g) butterscotch chips
• Scoop the dough with a large cookie scoop into 2 tablespoon portions.

• Arrange the cookie dough balls 6 at a time, 2 inches apart, on a parchment paper lined baking sheet. Bake the cookies for 10-11 minutes.

   

  Right after baking, scoot a large circular cookie cutter around the cookies to give them a perfect circular shape.

• Let the cookies cool on the cookie sheet for five minutes then transfer them to a wire rack to completely cool.

For the Butterbeer Caramel

• Add the butterscotch beer to a pot and simmer it over medium-low heat until it is thick and a deep golden color, about 15-17 minutes all together.
• 12 oz (355 ml) butterscotch beer or cream soda

• Turn the heat down to low and mix in the butter.
  3 tbsp (42 g) unsalted butter, softened
• Once the butter is fully incorporated, mix in the cream and salt.
  3 tbsp (45 ml) heavy cream, at room temperature,pinch salt
• Let the caramel simmer over low heat for one minute, then remove it from the heat to cool.

For the Butterscotch Buttercream

• Add the softened unsalted butter and salt to a medium bowl. Whip the butter with an electric mixer on high speed until pale in color and fluffy, around 5-10 minutes.
  1/2 cup (112 g) unsalted butter, softened,1/8 tsp salt
• Add in the melted and slightly cooled butterscotch chips and combine. (The chips should be completely melted but just slightly warm to the touch.)
  1/2 cup (100 g) butterscotch chips, melted and slightly cooled
• Sift in the powdered sugar and mix until combined.
  1 cup (130 g) powdered sugar
• Lastly, add in the butter extract and vanilla and mix the frosting until it’s light and fluffy, about one more minute.
  1/4 tsp butter extract,1/2 tsp vanilla bean paste or extract

Decorating the Cookies

• Once cooled, top each cookie with butterscotch buttercream using a mini offset spatula.
• Drizzle butterbeer caramel over each cookie and sprinkle with sprinkles. Then serve!