This past weekend Tessa was home from college for a visit. We had so much fun! Friday we spent the day doing all the things we love together – shopping and eating!!
We found some great finds at Buffalo Exchange, enjoyed tacos, chips, salsa and guacamole at Pour Que No and then checked out a fun new store called Fizz. It is a soda fountain and candy store. Just like the good old days! We couldn’t pass up the opportunity to sit at the soda counter and enjoy an ice cream float. Fizz has lots of different soda flavors to choose from. I went for blood orange but Tessa went for the tried and true root beer float. The blood orange was good but is there really anything better than an old fashioned root beer float. I think root beer and ice cream were just meant to go together.
When I was spending a little time on Pinterest last week I came across a recipe for a root beer float cookie. Of course I had to give it a try.
The cookie doesn’t actually have root beer soda in it (I just thought the bottle looked good next to the cookies) The recipe uses root beer concentrate which you can find in the baking aisle, right next to the extracts.
The cookies taste just like root beer and the white chocolate chips add in the creaminess of the ice cream.
I tweaked the original recipe I found on Pinterest and was really happy with the way they turned out. The cookies are soft and chewy and have a nice root beer flavor, not too strong.
So the next time you get a craving for a root beer float try a root beer float cookie instead! It’s kind of fun to chew your root beer float instead of drink it.
- 1 C butter, at room temperature
- 1 C sugar
- 1 C brown sugar
- 1 large egg
- 2 Tbsp milk
- 1 tsp vanilla
- 1 T plus 2 tsp root beer concentrate
- 3 C flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1½ C white chocolate chips
- Preheat oven to 350.
- Cream butter and sugars together.
- Add in egg. Beat until fluffy.
- Add in milk, vanilla and root beer concentrate.
- Add in flour, cream of tartar, baking soda. If dough seems a bit dry add it a little more milk, but just a little.
- Mix in chips
- Bake on an ungreased cookie sheet for 10 minutes. Remove from oven and let cool for about 5 minutes and then move to a wire rack.
- Recipe adapted from heatovento350
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