These Root Beer Float Cookies are a delicious root beer float in cookie form!
I have seriously been having a root beer float craving the last few days,
so I thought why not make a cookie form of one…
and my friends, they are phenomenal!
These would be the perfect addition to any cookie exchange where you want to be unique! Bake sales or even just as a tasty dessert!
I think next time I will add in some chopped cherries to the mix to give them even more depth!
I could have used real rootbeer in these cookies but instead I added root beer extract because I really wanted amp up the root beer flavor and that’s VERY tough to do with just using soda.
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Root Beer Float Cookies!
- 1 C unsalted butter (room temperature)
- 1 C sugar
- 1 C brown sugar
- 1 large egg (room temp)
- 2 Tbsp whole milk
- 1 tsp vanilla
- 1 T + 2 tsp root beer extract
- 3 C flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 1/2 C white chocolate chips
- 1/2 cup white chocolate chips to roll dough balls in
- 1/4 cup chopped cherries with juice drained well- (optional)
- Preheat oven to 350F
- Line a cookie sheet with parchment paper.
- In a large bowl with your electric mixer cream butter and sugars together.
- Add the egg to the butter/sugar mixture.
- Continue to beat the combination of the butter, sugar, and egg mixture until fluffy.
- Combine the milk, vanilla, and root beer extract together.
- Add the milk mixture to the combination in the large bowl.
- In a different bowl whisk together the flour, cream of tartar, and baking soda.
- Add in flour, cream of tartar, baking soda.
- (If the cookie dough feels dry add it a little more milk approx. 1 tsp)
- Stir in the white chocolate chips.
- Make sure that the chips are thoroughly blended. (fold in chopped cherries if using)
- Using an ice cream scoop to create your dough balls.
- Roll the dough into a ball.
- Roll the dough in a bowl with the white chocolate chips.
- Coat the dough balls with white chocolate chips.
- Place the dough on the parchment paper lined cookie sheet.
- Bake at 350F for 10-12 minutes then remove from oven.
- Allow cookies to cool on the cookie pan for about 5 minutes.
- Move to a wire rack to cool completely.