Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper.

In a medium mixing bowl, whisk together all-purpose flour, baking soda, baking powder, and salt until well blended.

In a large bowl, cream together softened unsalted butter, light brown sugar, and granulated white sugar until light and fluffy.

Mix in egg yolks, vanilla extract, and butter extract until thoroughly combined.

Gradually add the dry ingredients to the wet ingredients on low speed until just combined.

Fold in butterscotch chips gently, leaving some aside for decoration.

Scoop mounds of dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-11 minutes.

For the caramel, simmer butterscotch beer or cream soda in a saucepan until thickened, then mix in butter, heavy cream, and salt.

Whip softened butter until fluffy, then mix in melted butterscotch chips, powdered sugar, butter extract, and vanilla to make the buttercream.

Frost cooled cookies with buttercream, drizzle with caramel, and sprinkle with butterscotch chips.