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Root Beer Float Cookies

Enjoy the flavor of an old fashioned root beer float in a cookie.The white chocolate chips provide the creaminess of the ice cream.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 171kcal
Author Leigh Anne Wilkes

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.

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

Calories: 171kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 59mg | Fiber: 1g | Sugar: 16g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg