Root Beer Float Cookies!

Ingredients

• 1 C unsalted butter room temperature
• 1 C sugar
• 1 C brown sugar
• 1 large egg room temp
• 2 Tbsp whole milk
• 1 tsp vanilla
• 1 T + 2 tsp root beer extract
• 3 C flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1 1/2 C white chocolate chips
• 1/2 cup white chocolate chips to roll dough balls in
• 1/4 cup chopped cherries with juice drained well- optional

Instructions

1. Preheat oven to 350F
2. Line a cookie sheet with parchment paper.
3. In a large bowl with your electric mixer cream butter and sugars together.
4. Add the egg to the butter/sugar mixture.
5. Continue to beat the combination of the butter, sugar, and egg mixture until fluffy.
6. Combine the milk, vanilla, and root beer extract together.
7. Add the milk mixture to the combination in the large bowl.
8. In a different bowl whisk together the flour, cream of tartar, and baking soda.
9. Add in flour, cream of tartar, baking soda.
10. (If the cookie dough feels dry add it a little more milk approx. 1 tsp)
11. Stir in the white chocolate chips.
12. Make sure that the chips are thoroughly blended. (fold in chopped cherries if using)
13. Using an ice cream scoop to create your dough balls.
14. Roll the dough into a ball.
15. Roll the dough in a bowl with the white chocolate chips.
16. Coat the dough balls with white chocolate chips.
17. Place the dough on the parchment paper lined cookie sheet.
18. Bake at 350F for 10-12 minutes then remove from oven.
19. Allow cookies to cool on the cookie pan for about 5 minutes.
20. Move to a wire rack to cool completely.
21. ENJOY!