Rootbeer Float Cookies

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon rootbeer concentrate (NOT extract)
• 2 teaspoons rootbeer concentrate (NOT extract)
• 1 teaspoon vanilla extract
• 3 cups flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1 1/2 cups mini white chocolate chips, with a high percentage of cocoa butter

1. Preheat oven to 350 F.
2. Cream the butter and the sugars. Add the egg and beat until fluffy.
3. Add the milk, vanilla extract and root beer concentrate.
4. Stir in the dry ingredients and chips. Drop batter by rounded tablespoons, 2 inches apart, on parchment lined cookie sheets. Bake for about 10 minutes, or until just set. Allow to cool on cookie sheet for about 5 minutes.
5. DO NOT use root beer extract. It gives the cookies a horrid chemical taste. I use Watkins, which can be found at Walmart. McCormick also has some that can be ordered online. Make sure the white chocolate has a high percentage of cocoa butter.

unsalted butter, sugar, brown sugar, egg, milk, rootbeer concentrate, rootbeer concentrate, vanilla, flour, cream of tartar, baking soda, white chocolate chips

Taken from food52.com/recipes/78266-rootbeer-float-cookies (may not work)