STEPS

*PRE HEAT OVEN 350 degrees *

1. In a medium bowl, whisk the flour, baking powder, baking soda and salt together. Then set aside mixture.

2. 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.

3. 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.)

4. Add the dry ingredients to the wet mixture and mix on low speed just until combined.

5. Mix the butterscotch chips into the dough with a rubber spatula.

6. Scoop the dough with a spoon into 2 tablespoon portions. Arrange the cookie dough balls 2 inches apart on a parchment paper lined baking sheet and bake 9 minutes (this is the secret time for all cookies- I swear).

7.After baking let the cookies cool on the cookie sheet for 2-5 minutes then transfer them to a wire rack to completely cool.

8. Make the butterscotch buttercream and the the butterbeer caramel while the cookies cool.

9.: Frost each cookie with butterscotch buttercream using a mini offset spatula. Then drizzle butterbeer caramel on top of the cookie. Sprinkle with white and gold sprinkles if you wish, then serve!

10. Devour cookies

SIDE NOTE:

A pre-made cookie mix works just as well!