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.

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.

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!

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.

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.

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.

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!

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Root Beer Float White Chocolate Chip Cookies

 

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Prep time

25 mins

Cook time

12 mins

Total time

37 mins

 

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: Andrea Giang

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.

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