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Prep time
15 minutes
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Cook time
10 minutes
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Makes
3 Dozen+
Author Notes
I was chaperoning for my son's Boy Scout Troop at a Summer camp in Colorado and was 'voluntold' to participate in the Scoutmaster cook off. If I provided the recipe, they would get the ingredients. Long story short, so many people asked for the recipe before I could even get back to my tent. Sorry folks, I don't go camping with a copier... (I did send the recipe to them-at the conclusion of the week.) It is now a permanent edition to the summer camp cookbook for 2015. I also was able to get permission to use the mess hall kitchen at another Scout camp in Montana this year. I surprised the a lot of staff and scouts with this spectacular Summer treat.
It is so much like a root beer float- the only thing missing is the straw. I am now requested to bring these cookies everywhere. I have to double the recipe. —Miss_Karen
Ingredients
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1 cup
unsalted butter, at room temperature
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1 cup
granulated sugar
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1 cup
brown sugar
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1
large egg
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2 tablespoons
milk
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1 tablespoon
rootbeer concentrate (NOT extract)
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2 teaspoons
rootbeer concentrate (NOT extract)
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1 teaspoon
vanilla extract
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3 cups
flour
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1 teaspoon
cream of tartar
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1 teaspoon
baking soda
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1 1/2 cups
mini white chocolate chips, with a high percentage of cocoa butter
Directions
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Preheat oven to 350 F.
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Cream the butter and the sugars. Add the egg and beat until fluffy.
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Add the milk, vanilla extract and root beer concentrate.
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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.
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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.
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