I know Spring is here and Summer is just around the corner and we all want to be wearing bathing suits and bikinis and cute sundresses and stuff, but....
But let's eat cookies instead.
And trust me - you're gonna LOVE 'em.
In the bowl of a stand mixer, combine the butter.
And the brown sugar.
And don't forget the white sugar!
Cream that all together, then add the vanilla pudding mix.
Mix until combined and add an egg.
Then another egg.
Then add the salt.
And the baking powder.
And the baking soda.
Then the vanilla.
Then the root beer extract. I'm so sorry if you are in Canada and can't get this.
and this. This is flour.
And at the very last, mix in the white chocolate chips.
Scoop out using your favourite size cookie scoop.
So this picture was taken in someones office just after I had brought the cookies in for the guys I work with (and I nearly lost an arm while handing them out - it's good for my ego). So I apologise.
But - considering how quickly they got gobbled up - who needs a picture to know how fantastic they are!
If you can get your hands on root beer concentrate (or extract!) I absolutely recommend that you immediately run into your kitchen and make these! Mine were quite domed - if you want a flatter cookie, just give 'em a squish after you scoop 'em. Personally - I don't really care.
So SO yummy! And so amazingly fun to have something other than your standard chocolate chippers.
And - if you're like my Mom and you have a tendency to over bake your cookies... Please don't. I did these for 8 minutes and they were perfect.
But how to tell?! After 8 minutes, choose a sacrificial cookie and flip it over. If the bottom is golden - they're DONE. And don't rely on biting into a cookie to see if it's done - they're going to finish baking even after you pull them out of the oven and they're cooling.
If you really really don't like soft, bordering-on-gooey type cookies - I'd say a MAXIMUM of 10 minutes.
Anyway - get out there and get ready for Spring. We've had enough Winter.
xoxo - Heather
Root Beer Float Cookies
3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup white sugar
1 box (3.3 oz) instant vanilla pudding
1 teaspoon root beer concentrate (or 1 Tablespoon extract)
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 cup white chocolate chips
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter and sugars until creamy.
- Add the pudding mix and beat to combine.
- Beat in the eggs one at a time.
- Stir in the root beer concentrate (or extract) and vanilla extract.
- Add the baking soda, baking powder, and salt. Mix until combined.
- Gradually stir in the flour and mix until just combined.
- Stir in the white chocolate chips with a spoon.
- Portion the dough onto baking sheets using either a spoon or a cookie scoop. Try to make sure all the dough is equally sized.
- Bake for 8 - 10 minutes or until cookies are setting around the edges.
- Cool on the pan for 2 - 3 minutes, then remove to a wire rack to finish cooling.
Source: Let's Dish