Now, I must admit, we aren’t very big on carbonated drinks at our place. Once the kids got started in sports and their coaches advised them to lay off the soda–it worked for all of us. In fact, some of my younger ones thought that anything with that fizz was a “hot drink.”
That said, if I had to confess, I’d tell you that every now and then I get a huge craving for Fresca–that I resist with all my might. But my one summer naughtiness is to buy one–only one 2 liter bottle of A&W Rootbeer and squeeze as many floats as humanly possible from it. Then I can move on.
But then we found and tweaked this lovely piece of work. It’s positively like drinking a Rootbeer Float…without the mug. Sort of. Well, that and it’s a cookie.
Dang good at any rate.
Ingredients:
1 cup butter, softened
2 cups packed brown sugar
2 eggs
1 cup buttermilk
1-1/2 tsp. root beer extract
4 cups flour
1 tsp. baking soda
1 tsp. salt 12 oz. white chocolate chips
Directions:
Preheat oven to 350 degrees. In a mixing bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract.
Combine dry ingredients; slowly add to creamed mixture. Add chips and mix well.
Drop by tablespoons onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Frosting:
4 cups powdered sugar
3/4 cup butter, softened
3 Tbsp. milk
2 tsps. root beer extract
In a mixing bowl, combine all frosting ingredients. Beat until smooth.
Frost cooled cookies.
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 cup buttermilk
- 1-1/2 tsp. root beer extract
- 4 cups flour
- 1 tsp. baking soda
- 1 tsp. salt 12 oz. white chocolate chips
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and brown sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in buttermilk and root beer extract.
- Combine dry ingredients; slowly add to creamed mixture.
- Add chips and mix well.
- Drop by tablespoons onto ungreased baking sheets.
- Bake at 350 for 10-12 minutes or until lightly browned.
- Remove to wire racks to cool.
- Frosting:
- cups powdered sugar
- /4 cup butter, softened
- Tbsp. milk
- tsps. root beer extract
- In a mixing bowl, combine all frosting ingredients. Beat until smooth.
- Frost cooled cookies.
Yum’ we’re going to have to try these -I’ve never seen anything like them and we love root beer floats.
I was actually pretty surprised at how good they turned out. Of course, we’re looking for anything that Lyndi can eat that isn’t chocolate…while the little guy is still…little. :}
So funny. My sister tried something like this yesterday and was really disappointed, now we will have to try your recipe. I bet it’s better!
yUUUm!!! These were tasty! I love everything Root Beer Flavored! 😀
wow, I have to try these….anything rootbeer flavoured has to be good!! 😛
Hey now wait–I thought sweet little English ladies didn’t like Rootbeer. Something about it tasting like paragoric…or so I hear. Glad you are an exception!
ha ha a lot of English people think that rootbeer tastes like the smell of germolene which is an antiseptic cream…hence in our house it is also known as “the medicine” – and it sure cures all known illnesses and makes you feel better after drinking it!!
Can I use regular chocolate chips instead of the white ones?
@Maria Lolita Santos, and regular rootbeer instead of extract?
I would go without chips at all, rather than add chocolate ones to Root Beer. But, of course, you can decide. :}
Root Beer extract is found with the other flavors in the baking section of the grocery store. Regular rootbeer wouldn’t be strong enough to taste because it’s too watered down. Extract is very strong so you only have to use a little. :}