Root Beer Float White Chocolate Chip Cookies
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Looking for a twist on a classic root beer float? Wait until you try these Root Beer Float White Chocolate Chip Cookies! Great for holidays, parties or bake sales, these root beer float cookies are perfection.
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Root Beer Float White Chocolate Chip Cookies
Looking for a delicious cookie idea that is not the same old same old cookie? Skip the chocolate chip and try these root beer float cookies. With all the flavors of a classic root beer float, these cookies are tasty and easy to make. And unlike a root beer float you can have the cookies whenever you like and can even pack them to take as a snack or as a dessert for lunch. Kids will enjoy these cookies or you can enjoy these cookies with a cup of coffee.
Where Can I Buy Root Beer Extract
Root beer extract is so much easier to use in recipes than using actual root beer. Using root beer throws off the recipe because of the liquid. Using root beer extract lets you have that strong taste without the added liquid. Root beer extract is available in most grocery stores and is also available online. To find the root beer extract, looking in the baking aisle, in the same area as the vanilla extract.
How Long Do Cookies Last?
When you bake homemade cookies, they cookies do not last as long as store bought cookies. This is because there are no preservatives in homemade cookies. Once the cookies have cooled, store the cookies in an airtight container or freezer bag. This will keep the cookies fresh and prevent them from going stale. If you store the cookies properly, homemade cookies will last about a week.
Tips for Freezing Cookies
There are 3 ways to freeze cookies. You can freeze the cookies as a bowl of cookie dough batter, freeze cookie balls or freeze the baked cookies.
In order to freeze the cookie dough as a whole, move the dough to an airtight container or wrap in plastic wrap. Then wrap the dough in foil and again in plastic. This will prevent freezer burn.
In order to freeze the cookie dough balls, you will scoop the cookies are normal. Freeze the cookies on a cookie sheet or plate. Once the cookies dough balls are frozen, you can move the balls to a freezer bag or to an airtight container.
In order to freeze already baked cookies, freeze them in a single layer first. Once frozen, the cookies can be stacked or put into a freezer bag. This will prevent the cookies from freezing together. You can remove the cookies as needed instead of the entire batch.
Frozen cookie dough will last in the freezer for up to 3 months. Frozen cookies will last for about 6 months. When you are ready to thaw the cookie dough to use, place it in the refrigerator. Scoop dough as normal and bake, or wait for the dough balls to thaw and bake as normal. If baking frozen cookie dough balls, add an extra minute or two to the bake time. Careful to not overbake cookies.
Ingredients for Root Beer Float Cookies
- butter
- sugar
- brown sugar
- egg
- whole milk
- vanilla
- root beer extract
- flour
- cream of tartar
- baking soda
- white chocolate chips
How to Make Root Beer Float White Chocolate Chip Cookies
Preheat oven to 350 degrees.
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.
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 350 degrees for 10-12 minutes.
Remove from oven.
Allow cookies to cool on the cookie pan for about 5 minutes.
Move to a wire rack to cool completely.
ENJOY!
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Root Beer Float White Chocolate Chip 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
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Instructions
- Preheat oven to 350 degrees.
- 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.
- 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 350 degrees for 10-12 minutes.
- Remove from oven.
- Allow cookies to cool on the cookie pan for about 5 minutes.
- Move to a wire rack to cool completely.
- ENJOY!
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