As the days begin to shorten, I find myself longing for one of my ultimate summer-time treats…a big ole’ Root Beer Float. So I whisked up a new spin on this old time classic & paired it with a warm gooey-oohie cookie. The base is a white chocolate chunk cookie & it’s topped off with a little semi-homemade root beer vanilla bean ice cream. The perfect little treat to ward off my cravings & a great little dessert to celebrate Veteran’s Day :) XOXO....little j Y
White Chocolate Chunk Cookie
Yield: 20 ramekin-baked cookies
What You’ll Need:
- 2 sticks of unsalted butter, at room temp
- 1 ½ cups light brown sugar
- ½ cup sugar
- 2 eggs, at room temp
- 2 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 8 oz white chocolate, chopped (I used Ghirardelli)
Preheat the oven to 350 degrees F.
Prepare the ramekins with a light spritz of butter spray. Set aside for later.
Start off by blending the butter and sugars together in your mixer, using the paddle attachment. Blend a few minutes, or until smooth. Add in the eggs, one at a time, and then the vanilla.
|Ready for the Oven!|
In a separate bowl, combine the flour, baking soda, and salt. Then add the flour mixture (about ½ cup at a time) into the wet ingredients and continue until completely mixed. Stir in the chopped white chocolate. (Side Note: The texture of the chocolate can be of your preference, being either rough of fine. You can chop the bar of chocolate with a knife, or use a food processor. I did mine with a food processor & made the chocolate pebble-sized.)
Measure out ¼ cup of the dough & drop it into your greased ramekins. Use the backside of the measuring cup to lightly press the dough down to fit the ramekin. Line the ramekins onto a baking sheet & bake in the oven for about 20 minutes.
|Place ramekins on wire racks until cool.|
Root Beer-Vanilla Bean Ice Cream
Betcha can’t guess what’s in this secret concoction…oh wait, I guess the name gives it away! That’s right this ice cream is just a sweet blend of your favorite root beer & vanilla bean ice cream. I used a 4:1 ratio of ice cream to root beer.
|God Bless the USA!!!|
To get started, mix 2 cups of ice cream with ½ cup root beer (I used A&W Root Beer) with a spoon or whisk, until it becomes a smooth & creamy. Pop it into the freezer for about 30+ minutes so it can harden. Serve immediately from the freezer (it melts quickly!)
When ready to serve, scoop some of the ice cream on top of the cooled cookie.....AND ENJOY!!
Thanks to all our Veterans & those who serve our country to protect our freedom. You are appreciated :)