Root Beer Float White Chocolate Chip Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 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.
  • 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
  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.
Recipe by Cooking with a Wallflower at