root beer float cookies
These cookies will make you think of car hops and summer days enjoying a root beer float. Enjoy!
prep time
15 Min
cook time
10 Min
method
Bake
yield
makes 4 dozen cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1/2 cup brown sugar, firmly packed
- 2 large eggs
- 1 teaspoon root beer extract (i use watkins brand)
- 1/2 cup butter milk
- 3 1/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups vanilla flavored chips (1 12oz bag)
- TOPPING
- 1 cup vanilla almond bark or vanilla a'peels
- 1/2 teaspoon root beer extract
How To Make root beer float cookies
-
Step 1Preheat oven to 350 and line cookie pans with parchment paper.
-
Step 2Sift flour, salt and baking soda and set aside.
-
Step 3In mixer cream butter and sugars until light and creamy. Add eggs and beat till light and fluffy. Now beat in root beer extract and butter milk.
-
Step 4Stir in flour mixture, when completely blended add vanilla chips.
-
Step 5Using a 1" cookie scoop, scoop dough onto parchment lined cookie sheets about 3" apart. Bake at 350 for 10 to 12 minutes till golden brown around the edges. Cool on cooling rack.
-
Step 6In microwave safe dish melt vanilla almond bark or vanilla a'peels till creamy smooth. I only microwave them for 30 seconds at a time. Add root beer extract and pour into disposable decorating bag or use a zip lock freezer bag. Cut to a small opening and drizzle over the top of cooled cookies. This will take about 10 to 15 minutes to set up. Now enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes