Rootbeer Float Cookies

November 20, 2018

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

Makes: 3 dozen+
Prep time: 15 min
Cook time: 10 min

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
In This Recipe

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.

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