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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Root Beer Float Cookies

Root Beer Float Cookies

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By: Leigh Anne WilkesPosted: 3/06/21Updated: 11/27/23

This post may contain affiliate links. Please see disclosure policy here.

Enjoy the flavor of an old fashioned root beer float in a cookie. The white chocolate chips provide the creaminess of the ice cream for these Root Beer Float Cookies.

overhead shot of rootbeer float cookies

Why You’ll Love This Recipe!

Have you ever thought of putting your favorite ice cream treat into cookie form!?  Well, someone did, and when I found this recipe floating around Pinterest I knew I had to try it since I love a root beer float.

The white chocolate chips add the creaminess of the vanilla ice cream and the root beer concentrate gives it a subtle yet definite root beer flavor.  It is one of those flavors that if you don’t know what it is you may have a hard time putting your finger on it, but once you know, you can definitely taste it!

They are a soft and chewy cookie.

cookies on a cooling rack

Ingredients Needed

  • Butter, salted
  • Granulated sugar
  • Brown sugar
  • Egg
  • Milk. Use what you have on hand.
  • Vanilla extract
  • Root beer concentrate. You will find this by the extracts on the baking aisle. It is a thick extract used for making homemade root beer. Some brands I have seen include McCormicks, Watkins and Hires Big H (here in Utah).
  • Flour, I prefer unbleached all purpose flour
  • Cream of tartar
  • Baking soda
  • White chocolate chips

How to Make Root Beer Float Cookies

  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugars together in a large bowl of a stand mixer or a large mixing bowling using an electric mixer.
  3. Add in egg. Beat until fluffy.
  4. Add in milk, vanilla and root beer concentrate.
  5. Add in flour, cream of tartar, baking soda. If dough seems a bit dry add it a little more milk, but just a little.
  6. Mix in white chocolate chips, reserve some to place on top of cookie dough ball.
  7. Bake on a baking sheet lined with parchment paper for 10 minutes. Remove from oven and let cool for about 5 minutes and then move to a wire rack.
cookies on brown parchment paper

Tips

  • Reserve a handful of white chocolate chips and place three of them on top of the ball of cookie dough before baking. Push into the dough slightly. It makes them prettier.
  • Use a cookie scoop to form cookies for evenly sized cookies.

Frequently Asked Questions

Is root beer concentrate the same thing as root beer extract?

It’s not. root beer concentrate will have a deeper and stronger flavor than extract. It is what we recommend you use for baking because you will use much less, and the flavor quality cannot be beat. Your Root Beer Float Cookies will have a noticeably stronger flavor that harkens to that traditional ice cream float we all know and love.

Can I make an ice cream sandwich using root beer float cookies?

That is one of our favorite things to do with these cookies. Just sandwich a scoop of vanilla ice cream in between two cookies for a delicious treat!

broken cookie on a cooling rack

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.

Try these other yummy recipes too!

  • Root Beer Float Ice Cream
  • Root Beer Milkshake {Root Beer Freeze}
  • How to Make A Cherry Float
  • Ice Cream Float Bar

Be sure and follow me over on You Tube for weekly cooking demos.

4.75 from 8 votes

Root Beer Float Cookies

Recipe From: Leigh Anne Wilkes
Enjoy the flavor of an old fashioned root beer float in a cookie.The white chocolate chips provide the creaminess of the ice cream.
serves: 36 cookies
Prep:20 minutes minutes
Cook:10 minutes minutes
0 minutes minutes
Total:30 minutes minutes
Rate Recipe

Ingredients

  • 1 cup butter at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 large egg
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 1 Tbsp plus 2 tsp root beer concentrate
  • 3 cups flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 1/2 cup white chocolate chips

Instructions

  • 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 white chocolate chips, reserve some to place on top of scoop of cookie dough.
  • 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.

Tips & Notes:

    • Reserve a handful of white chocolate chips and place three of them on top of the ball of cookie dough before baking. Push into the dough slightly.
    • Root beer Concentrate and root beer extract are not the same thing. Root beer concentrate will have a deeper and stronger flavor than extract. It is what we recommend you use for baking because you will use much less, and the flavor quality cannot be beat. Your Root Beer Float Cookies will have a noticeably stronger flavor that harkens to that traditional ice cream float we all know and love.

Nutrition Facts:

Calories: 171kcal (9%) Carbohydrates: 24g (8%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 5g (31%) Cholesterol: 20mg (7%) Sodium: 91mg (4%) Potassium: 59mg (2%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 166IU (3%) Vitamin C: 1mg (1%) Calcium: 25mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
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Originally posted March 6, 2012

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4.75 from 8 votes (7 ratings without comment)

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  1. Stacey says

    Posted on 1/17 at 7:04 pm

    These are delicious but the rootbeer doesn’t come out as much as I’d like! I’m wondering if I put two tablespoons if the extract in if it’d overpower it? Think I’ll try next time!! Very good though!! Thank you!

    Reply
  2. donna giblin says

    Posted on 9/20 at 8:52 pm

    Came across this recipe and tried it yesterday. Was not too thrilled when they first came out of the oven but once they cooled completely the taste is incredible! Glad I bought a couple bottles of the extract cause I will be making these often. Only thing I can’t figure out is why mine are so much lighter in color than yours and although they were puffy in the oven, they deflated completely when they cooled.

    Reply
    • Carrie says

      Posted on 2/24 at 12:48 pm

      I’ve made a similar recipe many times and have never seen them as dark as theirs. I was scrolling through to see if I could find out why they are dark so I am glad you said something. I think it is just the pictures they used.

      Reply
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