Preheat the oven to 180°C/350°F/Gas Mark 4. Grease three baking sheets.

In a large bowl pop the butter, using a handheld or stand mixer beat until creamy (30 seconds). 

Add sugar and beat until well combined (3-4 minutes).

Add eggs, vanilla, and butterscotch mix, and beat until the eggs are well incorporated.

Add in the dry ingredients. Mix that with the wet ingredients until just combined.

Finally, fold in the white chocolate chips and milk chips.

Split the mix into 24 balls into  (roughly 45g), pop on the baking sheet 2 inches apart. 

Bake in a preheated oven for 12 minutes or until the bottom of the cookie is lightly browned.

Allow the cookies to cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Place all the ingredients into a medium saucepan and set it over medium heat. Stir continuously until everything is melted and well combined. Let it simmer for 5 minutes, then remove from the heat and allow it to cool to room temperature. 

To make the buttercream, place the softened butter in a bowl and beat it with a hand-held electric whisk until light and fluffy. Gradually add the icing sugar and vanilla extract, beating until fully combined and smooth. Once ready, transfer the buttercream into a piping bag fitted with your preferred nozzle.

Pipe a generous swirl of creamy buttercream over each cookie, then drizzle the smooth butterscotch sauce on top for an extra magical touch. And just like that, you have a delicious Butterbeer Cookie that’s straight out of the wizarding world! Enjoy!