Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This gives the cookies their soft texture and caramel-like depth.

Add Eggs and Extracts: Crack in the eggs one at a time, mixing well after each. Then stir in the vanilla and butter extracts. The butter extract is what gives these cookies that signature Butterbeer flavor.

Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. Gradually mix this into the wet ingredients, just until combined.

Fold in Butterscotch Chips: Gently stir in the butterscotch chips by hand. Don’t overmix – you want those golden chips scattered throughout the dough like treasure.

Chill the Dough: For best results, chill the dough for at least 30 minutes. This helps the cookies stay thick and chewy rather than spreading too much in the oven.

Scoop and Bake: Preheat your oven to 350°F (175°C). Scoop the dough into tablespoon-sized balls and place them on a parchment-lined baking sheet about 2 inches apart. Bake for 9–11 minutes, or until the edges are just golden.

Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. If you’re feeling fancy, press a few extra butterscotch chips on top while they’re still warm.