root beer float cookies
These cookies will make you think of car hops and summer days enjoying a root beer float. Enjoy!
yield
serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For root beer float cookies
-
1 cunsalted butter, room temperature
-
1 csugar
-
1/2 cbrown sugar, firmly packed
-
2 lgeggs
-
1 tsproot beer extract (i use watkins brand)
-
1/2 cbutter milk
-
3 1/4 cflour
-
1/2 tspsalt
-
1 tspbaking soda
-
2 cvanilla flavored chips (1 12oz bag)
- TOPPING
-
1 cvanilla almond bark or vanilla a'peels
-
1/2 tsproot beer extract
How To Make root beer float cookies
-
1Preheat oven to 350 and line cookie pans with parchment paper.
-
2Sift flour, salt and baking soda and set aside.
-
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.
-
4Stir in flour mixture, when completely blended add vanilla chips.
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT