Root Beer Float Cookies

It's hard to come up with something new when it comes to cookies. Sometimes it seems like I've tried every combination of chocolate chips, of fruit and nuts, of flavored doughs, of crunchy or soft texture variety, etc. I tend to sit up and take notice when I see something I haven't tried before. I actually acquired this recipe more than a year ago, I just haven't been able to try it before now. You see, this recipe requires root beer concentrate. Something I haven't been able to find here, or anywhere, for that matter. Until last week that is.

When I saw root beer concentrate on the shelf at Kroger, my mind immediately went to this recipe and I snatched that tiny bottle up. It was time to put this recipe through the wringer. And wow. These cookies taste exactly like root beer! I love it. The white chocolate chips lend the perfect amount of creaminess, they work perfectly as the "float" part of the cookies. The cookies are nice and crisp on the outside, but perfectly soft and chewy on the inside. I'm seriously in love with these cookies, they are the perfect departure from the norm.

And might I say, perfect for a late summer weekend heading into fall ;)

Ingredients:

1 cup butter, softened
1 cup white sugar
1 cup brown sugar, lightly packed
1 egg, room temp
2 tbsp milk
1 tbsp plus 2 tsp root beer concentrate
1 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 1/2 cups white chocolate chips

Directions:

1. Preheat oven to 350º. Lightly spray 2 cookie sheets with cooking spray, set aside.
2. In a large bowl, cream together butter and sugars. Add egg, mix well. Add milk, root beer concentrate, and vanilla to bowl, mix well.
3. In a another bowl, combine flour through cream of tarter. Whisk to combine. Add flour mixture to butter mixture, mix well to combine. If dough is too dry, add a tsp or 2 more of milk (only add a tiny amount). Fold in the white chocolate chips.
4. Using a cookie scoop, place dough about 2 inches apart on cookie sheet. Bake in oven 8-10 minutes, or until cookies are browned around the edges. Remove from oven, cool on cookie sheet 5 minutes, then remove cookies to a cooling rack. Cool completely before storage.

Recipe courtesy of Your Home Based Mom