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.

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.

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.

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.

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.

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.

Turn the heat down to low and mix in the butter.

Once the butter is fully incorporated, mix in the cream and salt.

Let the caramel simmer over low heat for one minute, then remove it from the heat to cool.

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.

Add in the melted and slightly cooled butterscotch chips and combine.

Sift in the powdered sugar and mix until combined.

Lastly, add in the butter extract and vanilla and mix the frosting until it's light and fluffy, about one more minute.

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!