1. Butterbeer Cookies

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

2. Mix Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.

   • 2 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt

3. Cream Butter and Sugars
   In a separate large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter, brown sugar, and granulated sugar on high speed for about 2–3 minutes, until the mixture is light and fluffy.

   • 3/4 cup butter, 3/4 cup brown sugar, 1/4 cup granulated sugar

4. Add Yolks and Flavorings
   Reduce the mixer speed to medium and blend in the egg yolks, vanilla, butter extract, and melted butterscotch chips. Continue mixing for 1–2 minutes, or until the batter looks pale and airy. Scrape down the sides of the bowl as needed.

   • 2 egg yolks, 1 tbsp vanilla, 1 1/2 tsp butter extract, 1/4 cup melted butterscotch chips

5. Combine Wet and Dry
   Set your mixer to low speed and gradually add the dry ingredients to the wet mixture. Stir just until no streaks of flour remain—be careful not to overmix.

6. Fold in Butterscotch Chips
   With a rubber spatula, gently fold the remaining butterscotch chips into the dough.

   • 1/2 cup butterscotch chips

7. Scoop and Bake
   Scoop the dough into 2-tablespoon portions and place them 2 inches apart on your prepared baking sheet. Bake the cookies for 10–11 minutes or until the edges are just golden.

8. Shape and Cool
   Remove the baking sheet from the oven and use a round cookie cutter (or the rim of a glass) to lightly scoot around each cookie if you want them perfectly circular. Let the cookies rest for 5 minutes on the sheet before transferring them to a wire rack to cool completely.

2. Butterbeer Caramel

1. Reduce the Soda
   Pour the butterscotch beer or cream soda into a saucepan and simmer over medium-low heat. Stir occasionally until it reduces and thickens, about 15–17 minutes.

   • 12 oz butterscotch beer or cream soda

2. Stir in Butter
   Lower the heat and mix in the softened butter until fully melted.

   • 3 tbsp unsalted butter

3. Finish with Cream and Salt
   Slowly stir in the heavy cream and add a pinch of salt. Allow it to simmer for about 1 minute.

   • 3 tbsp heavy cream, pinch salt

4. Cool Completely
   Remove from heat and let your caramel cool. It will thicken further as it sits.

3. Butterscotch Buttercream

1. Whip Butter and Salt
   In a medium bowl, whip the softened butter and salt on high speed for 5–10 minutes, or until the butter becomes very pale and fluffy.

   • 1/2 cup butter, 1/8 tsp salt

2. Blend in Melted Chips
   Add the slightly cooled, melted butterscotch chips to the bowl and continue mixing, scraping down the sides as necessary.

   • 1/2 cup melted butterscotch chips

3. Add Powdered Sugar
   Slowly incorporate the powdered sugar, mixing on low speed until everything is combined.

   • 1 cup powdered sugar

4. Enhance with Extracts
   Finally, add the butter extract and vanilla, then whip for another minute until the frosting is light and airy.

   • 1/4 tsp butter extract, 1/2 tsp vanilla

4. Assemble and Enjoy

1. Frost the Cookies
   Once the cookies have cooled, use a mini offset spatula (or a piping bag) to spread or swirl the butterscotch buttercream on top.

2. Drizzle the Caramel
   Finish each frosted cookie with a generous drizzle of your cooled Butterbeer Caramel. For an extra flourish, add sprinkles or edible glitter.

3. Serve and Store
   Serve on a pretty platter—perhaps with a hint of Hogwarts-inspired décor! Any leftover cookies can be stored in an airtight container at room temperature for up to four days. But chances are, they’ll be gone long before then.