I do love cookies.
I think even more than cake or cupcakes or brownies or blondies or…
ok, maybe not more than blondies. They are my favorite…
But over the course of this blog I have decided that while one cookie is good, two cookies are better.
Especially when they are sandwiched together with a butter based filling.
And I feel like I’ve done you dirty a little bit, not making enough sandwich cookies. Sorry ’bout that.
Let’s rectify that situation today with Root Beer Cookie Sandwiches.
Also, let’s never say rectify again.
Think you don’t like Root Beer? Don’t be a hater… you do, you just don’t know it yet.
Make these, I promise you’ll like them.
And if you want to take them to the next level, forget the filling, and use ice cream. Dude, Root Beer FLOAT Cookie Sandwiches.
Right?
These cookies start with this Root Beer Concentrate…
I found mine at WalMart.
Make a simple batter and form it into ball shapes to bake.
That way they will be more evenly shaped for sandwiching…
There’s nothing worse than unevenly sized tops and bottoms.
Well, actually there are a lot of things worse, I mean, like malaria…
But you get me, right? No one wants a pear shaped cookie sandwich.
While your cookies are cooling, make your filling.
It’s really yummy.
And then make Root Beer Sandwich Cookie magic.
Root Beer Cookie Sandwiches
Description
makes 12 cookie sandwiches
Ingredients
Cookies
- 1/2 cup butter, room temperature
- 1 cup packed brown sugar
- 1 egg
- 1 1/2 tsp Root Beer Concentrate
- 1 3/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
Filling
- 1/4 cup butter, room temperature
- 2 cups powdered sugar
- 1 tsp milk or cream
- 1 1/2 tsp Root Beer Concentrate
Instructions
Cookies
- Preheat oven to 375°
- Line baking sheet with parchment paper, set aside.
- In bowl of stand mixer cream butter and brown sugar together until fluffy, about 2 minutes.
- Beat in egg and Root Beer Concentrate, mix well.
- Turn mixer to low and add in flour, salt and baking soda, mixing until combined.
- Form 1 tablespoon of dough into balls, approx 1 inch in diameter. Place dough 2 inches apart on lined baking sheet and bake for 6-8 minutes until edges start to golden.
- Transfer cookie to a wire rack to cool completely.
Filling
- Beat all ingredients together in bowl of stand mixer for 2 minutes until smooth and fluffy.
- Spread about 2 tablespoons of filling on the bottom of half the cookies, and then place another cookie on top, forming a sandwich.
Notes
Store at room temperature in an airtight container for up to 2 days.
You could opt to not make the filling and use ice cream to fill the sandwiches, creating Root Beer Float Cookie Sandwiches!
Blondies are my fave, too! But… I think I could easily switch sides for a while if these cookies were close by!!!
I totally just made these! They’re delicious and with your instructions they were stupid easy. I did make a modification… I doubled the frosting and added 2 tablespoons of heavy whipping cream. I wanted frosting oozing out from everywhere… 🙂 🙂 🙂
Root beer in cookie form, love! It’s almost like a root beer float with that fluffy frosting in the middle.
I have a soft spot for cookies, I’d definitely go for a cookie sandwich over a cupcake.
What a FUN, not to mention tasty, cookie! Time to pin!
I have been on a root beer kick lately and these look amazing!! I need to look for that root beer concentrate stat!!
I love root beer. I used to get strange looks in high school when I drank a bottle of Henry Weinhard’s root beer in the cafeteria. My British husband can’t comprehend it, though. I guess that means I’ll have to eat these all by myself.
What an awesome flavor – these look so delicious!
I want to lick that spoon
Those look so good!