Eat Your Drink!
I drank ate my first root beer float in kindergarten. The PTA organized a “Field Day” every June with at least 10 outdoor stations, including a water balloon toss, hula hoop contest, and summer snacks. For the hungry kids, they sliced up juicy watermelon and scooped up root beer floats.
I grabbed the small plastic cup with the biggest scoop of vanilla ice cream and smiled at the blonde mom behind the table as she handed me a…
Yes, a straw. How in the world is vanilla ice cream supposed to fit through a straw??
So I slurped up all the soda through that pink bendy straw before squashing the plastic cup between my fingers to make the ice cream pop out the top. It smeared across my nose and chin as I licked it up, but I always knew to ask for a spoon after that!
Yet these “root beer floats” are even better. Just pick one up and take a bite—no utensil confusion at all!
These taste just like the drink, but in a not-so-messy cookie form! They’re so addicting that you might want to consider making a double batch…
8 jumbo marshmallows
1½ c all-purpose flour
¼ tsp baking powder
¼ tsp salt
4 tbsp butter, softened
½ c light brown sugar
2 egg whites
¼ tsp vanilla extract
¾ tsp root beer concentrate
- Preheat the oven to 350°, and line two baking sheets with parchment paper. Slice each marshmallow horizontally into thirds, resulting in three circles from each.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar. Add in the egg whites, vanilla, and root beer concentrate, mixing well. Gradually add in the flour mixture, mixing just until incorporated.
- Divide the cookie dough evenly into 24 pieces, and roll each into a ball. Flatted the ball slightly until approximately 1¾” wide, or just slightly wider than the diameter of a jumbo marshmallow. Place onto the prepared baking sheets.
- Bake the cookies at 350° for 11 minutes. Remove from the oven, and place a marshmallow circle in the center of each. Bake at 350° for another 2 minutes, or until the marshmallows begin to soften and melt. Cool on the pan for 5 minutes before turning out onto a wire rack to cool completely.
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