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Root Beer Float Cookies!

Ingredients

  • 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

Instructions

  • 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.
  • ENJOY!