Root beer float cookies –Today, I’m excited to share a delightful treat that combines two classic favorites: root beer and cookies! These Root Beer Float Cookies are not only fun to make but also bring back fond memories of enjoying a classic root beer float on a hot summer day. Let’s dive into the details and get baking!
Root Beer Float Cookies
These cookies are soft, chewy, and packed with the nostalgic flavor of root beer. Perfect for any occasion, they’ll leave your friends and family asking for more!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon root beer extract
- 1 cup mini marshmallows
- 1/2 cup root beer candies (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and root beer extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the mini marshmallows and root beer candies if using, ensuring they’re evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers appear slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy these delightful cookies with a glass of cold milk to enhance the flavors of the root beer. Whether you’re hosting a party or just want a sweet treat, these Root Beer Float Cookies are sure to be a hit!