It’s Monday and time for me to bring y’all another dessert.
Today I’m sharing my recipe for Root Beer Float Cookies.
Root Beer Float Cookies
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg
1/4 cup vegetable oil
2 tablespoons milk
1 1/2 teaspoon vanilla
1 tablespoon plus 2 teaspoon root beer concentrate (should be found with the extracts at the store)
3 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) white chocolate chips
- Preheat oven to 350. Place butter and sugars in large bowl. Using electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
- In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in vanilla chips.
- Drop 2 tablespoons of dough at a time onto ungreased cookies sheets. Bake 10-12 minutes. Let cool five minutes on the cookie sheet and them remove to a wire rack to cool completely.
Come over and see me at Paper Plates and China