My boys are big root beer fans, so when my friend Micah told me about these root beer float cookies, I asked her to email me the recipe ASAP! And let’s be honest, my husband and I were pretty excited too. The cookies are soft and chewy, just the way I like them, and the white chocolate chips really do lend a float-like quality to these root beer flavored cookies.
When the recipe says root beer concentrate, it means the flavored oil that comes in a tiny little bottle and is often used in candy making. If you use root beer extract, it will still work, but it’s not quite as strong, so you’ll probably have to add extra. My boys are pretty experienced with making pudding cookies, which is another reason I love this recipe. They can bake up a batch for me while I sit back and relax!
Root Beer Float Cookies
- 3/4 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 1 box (3.3 oz.) instant vanilla pudding
- 2 eggs
- 1 teaspoon root beer concentrate (or 1 tablespoon extract)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup white chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl with an electric mixer, cream together the butter and sugars. Add the pudding mix and beat well.
- Beat in the eggs, one at a time, then stir in the root beer concentrate and vanilla extract.
- Add the baking soda, baking powder and salt. Mix well. Gradually mix in the flour. Stir in the white chocolate chips.
- Using a cookie scoop or spoon, drop dough onto large baking sheets.
- Bake for 8-10 minutes or until cookies are just set around edges.
- Cool for 2-3 minutes on the pan before removing to a wire rack to cool completely.
Who Dished It Up First: Passed along by my friend Micah, who found the original recipe at Dreaming of White Chocolate.