Root Beer Float White Chocolate Chip Cookies

Chewy white chocolate chip cookies with a hint of root beer in every bite. These root beer float white chocolate chip cookies are a delicious twist to the classic chocolate chip cookies.

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Have you ever had a root beer float cookie? It tastes exactly like root beer, but in cookie form.

I first came across root beer float cookies last year, or maybe the year before. I swear, I think I only buy cookies and chips when there’s a new limited edition flavor released. Like Chips Ahoy Root Beer Float cookies or the Oreo Blueberry Pie or the Oreo Strawberry Shortcake or the Cheesy Garlic Bread Lay’s chips. They really know how to reel me in.

And when I tried the root beer float cookies, I was immediately addicted to it. The only problem was that it’s a limited edition flavor, which meant I wasn’t going to be able to have it whenever I want.

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

So, I made my own. =)

These cookies taste exactly like a root beer float. Flavored with vanilla and root beer extract with vanilla flavored white chocolate chips, it’s like root beer with vanilla ice cream. The center is chewy and the edges are crispy right out of the oven. Sooo good.

Make these cookies and you’ll definitely surprise everyone with them!

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.

In a medium sized mixing bowl, combine all purpose flour, baking soda, baking powder, and salt.

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

In a separate mixing bowl, whisk together butter, brown sugar, granulated sugar, a beaten egg and an extra yolk, vanilla extract, and root beer extract. The root beer extract is dark in color, almost like balsamic vinegar, and will darken your cookies.

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Add the wet ingredients into the dry ingredients and then mix until just combined.

Fold in the vanilla flavored white chocolate chips. If you don’t have the vanilla flavored white chocolate chips, regular white chocolate chips or even chocolate chips will work. Just use whatever you have.

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Refrigerate the cookie dough for about 15-20 minutes to allow the cookie dough to harden a little bit. I always find that once I finish making the dough, the butter has melted and so the dough is a little hard to work with. Plus, your cookie will spread. If you refrigerate the dough, the dough will be easier to work with and the cookie won’t spread as much when you bake.

Roll the dough into about one inch in diameter balls. Bake the cookies for about 10-12 minutes.

Serve the cookies warm. Leftover root beer float white chocolate chip cookies can be stored in an airtight container for a week or so.

Enjoy!

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Root Beer Float White Chocolate Chip Cookies | Cooking with a Wallflower

Join in me and other food bloggers at Fiesta Friday where you can find tons of new recipes!

Root Beer Float White Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Chewy white chocolate chip cookies with a hint of root beer in every bite. These root beer float white chocolate chip cookies are a delicious twist to the classic chocolate chip cookies.
Author:
Recipe type: Dessert
Serves: 15-18 cookies
Ingredients
  • 1⅓ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 stick (1/2 cup) room temperature butter
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 1 yolk, beaten
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon root beer extract
  • ⅔ cup white chocolate chips
Directions:
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium sized mixing bowl, combine all purpose flour, baking soda, baking powder, and salt.
  3. In a separate mixing bowl, whisk together butter, brown sugar, granulated sugar, a beaten egg and an extra yolk, vanilla extract, and root beer extract.
  4. Add the wet ingredients into the dry ingredients and then mix until just combined.
  5. Fold in the white chocolate chips.
  6. Refrigerate the cookie dough for about 15-20 minutes to allow the cookie dough to become firm and easier to roll into balls.
  7. Roll the dough into about one inch in diameter balls. Bake the cookies for about 10-12 minutes.
  8. Serve the cookies warm. Leftover root beer float white chocolate chip cookies can be stored in an airtight container for a week or so.

 

Share

32 comments

  1. Merry Hearts Medicine says:

    My daughter will go crazy for these! Even though she has been homeschooled the last four years, we still keep up a tradition she started in kindergarten. We make up batches of cookies to take to all her former teachers on open house night at the beginning of each school year. I think some of the teachers would come hunt us down if we didn’t show up! ha ha If I show this recipe to my daughter, the teachers will likely be trying a new cookie this year!

Let's chat!