Root Beer Float White Chocolate Chip Cookies

Root Beer Float White Chocolate Chip Cookies

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  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes


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.



  • 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. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl with your electric mixer cream butter and sugars together.
  4. Add the egg to the butter/sugar mixture.Continue to beat the combination of the butter, sugar, and egg mixture until fluffy.
  5. Combine the milk, vanilla, and root beer extract together.
  6. Add the milk mixture to the combination in the large bowl.
  7. In a different bowl whisk together the flour, cream of tartar, and baking soda.
  8. Add in flour, cream of tartar, baking soda.
    (If the cookie dough feels dry add it a little more milk approx. 1 tsp)
  9. Stir in the white chocolate chips.
  10. Make sure that the chips are thoroughly blended.
  11. Using an ice cream scoop to create your dough balls.
  12. Roll the dough into a ball.
  13. Roll the dough in a bowl with the white chocolate chips.
  14. Coat the dough balls with white chocolate chips.
  15. Place the dough on the parchment paper lined cookie sheet.
  16. Bake at 350 degrees for 10-12 minutes.
  17. Remove from oven.
  18. Allow cookies to cool on the cookie pan for about 5 minutes.
  19. Move to a wire rack to cool completely.
  20. ENJOY!

  • Category: dessert
  • Method: oven
  • Cuisine: american

Keywords: white chocolate chip cookies