Root Beer Chocolate Chip Cookies

This shop has been compensated by Collective Bias, Inc. and its advertiser, Dr Pepper/Seven Up, Inc. All opinions are my own. #BrighTENtheSeason

Once you add root beer to your favorite chewy chocolate chip cookies you may never go back. These chewy morsels taste just like a root beer float!

Before you know it, stores will be filled with holiday music and your house will be filled with family and friends, which means it’s time for togetherness, traditions, and special times. For my family, the holidays mean it’s time for cookies! Growing up, every event had a fresh batch of homemade cookies that we made together.  They were usually sugar cookie cut outs covered in sprinkles or my dad’s coveted oatmeal chocolate chip cookies. There’s just something about chocolate chip cookies that make them perfect for any occasion, any time of year.

I’ve shared tons of different chocolate chip cookies on The Spiffy Cookie and it’s about time I shared one with you that incorporates one of my favorite beverages. Yes, I found a way to bake root beer into cookies! Sure, stocking your fridge with root beer would be a smart move at your next party but I also think that your family will enjoy making (and subsequently devouring) these cookies.

The dilemma with adding liquids to cookies is that if you add too much you run the risk of the dough not being firm enough, resulting in sad pancaked cookies. But a small amount of liquid, either an extract or a concentrate, may not be detectable. Since I wanted to make sure the root beer flavor was able to fully shine, I decided to reduce the root beer into a homemade concentrate, therefore allowing me to pack in the most root beer flavor possible. To do this, I simmered 24 ounces of A&W TEN® (10 calories, full flavor) down to 0.5 ounces (1 tablespoon). Talk about packed in flavor! I think this step would be a fun learning experience for kids too, seeing how the removal of water from a liquid concentrates the remaining ingredients.

I used A&W TEN® because I figured it would not get syrupy when reduced, and I ended up being tempted to drink the root beer concentrate by itself. With great restraint I managed to mix it into the dough instead. You too must resist the urge and will be most thankful that you did because these cookies taste like heavenly bites of a root beer float thanks to the additional of semisweet and white chocolate chips. And they are super chewy – one of my favorite characteristics in a chocolate chip cookie!

The next time you lose yourself in Target (I always get sucked into the home decor section) make sure you pick up a pack of A&W® root beer as well. Check out the offers below from Cartwheel for some great savings too!

Cartwheel offers:

• 30% off 12pack of Canada Dry TEN®, 7UP TEN®, A&W TEN®, Sunkist® TEN™ Soda

• 10% off 8pack 12oz bottles of Canada Dry®, 7UP®, A&W®, Sunkist® Soda and more    

To sweeten the deal, I also have a great giveaway for you! From Nov 16 – Dec 12, (5) $100 Target GiftCards™ will be given away each week to those who upload an Instagram, Facebook or Twitter photo showing how they #BrighTENtheSeasonSweepstakes. All winners must be at least 18 years old.

#BrighTENtheSeason Sweepstakes
One year ago: Pita Breakfast Pizza for One

Two years ago: Chocolate Peanut Butter Cookie Dough Roulade

Three years ago: Tortellini with Guiltless Pumpkin Alfredo

Four years ago: Butternut Squash Lasagna

ROOT BEER CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

2 (12 oz.) cans A&W TEN® root beer

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 tsp vanilla extract

1 egg + 1 yolk, room temperature

1 heaping cup semisweet chocolate chips

1 heaping cup white chocolate chips

Directions:

1. Pour root beer into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 1 tablespoon, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the egg, egg yolk, reduced root beer, and vanilla. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
4. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Favorite Chewy Chocolate Chip Cookies.

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