Rootbeer Float Cookies

Name: Rootbeer Float Cookies
Ingredients: 1 cup unsalted butter, at room temperature; 1 cup granulated sugar; 1 cup brown sugar; 1 large egg; 2 tablespoons milk; 1 tablespoon rootbeer concentrate (NOT extract); 2 teaspoons rootbeer concentrate (NOT extract); 1 teaspoon vanilla extract; 3 cups flour; 1 teaspoon cream of tartar; 1 teaspoon baking soda; 1 1/2 cups mini white chocolate chips, with a high percentage of cocoa butter

12 ingredients

5 steps

Ingredients

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
1 large egg
2 tablespoons milk
1 tablespoon rootbeer concentrate (NOT extract)
2 teaspoons rootbeer concentrate (NOT extract)
1 teaspoon vanilla extract
3 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 1/2 cups mini white chocolate chips, with a high percentage of cocoa butter

Directions

1

Preheat oven to 350 F.
2

Cream the butter and the sugars. Add the egg and beat until fluffy.
3

Add the milk, vanilla extract and root beer concentrate.
4

Stir in the dry ingredients and chips. Drop batter by rounded tablespoons, 2 inches apart, on parchment lined cookie sheets. Bake for about 10 minutes, or until just set. Allow to cool on cookie sheet for about 5 minutes.
5

DO NOT use root beer extract. It gives the cookies a horrid chemical taste. I use Watkins, which can be found at Walmart. McCormick also has some that can be ordered online. Make sure the white chocolate has a high percentage of cocoa butter.