Creamy Root Beer Float Cookie Cups

Experience the nostalgic joy of a root beer float in a delightful cookie cup. These bite-sized treats feature a chewy cookie base, a creamy root beer-infused filling, and a fluffy whipped topping.

Prep

25 min

Cook

10 min

Total

35 min

Makes

24 cookie cups

Ingredients

Check off each one as you gather it.

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 oz) block cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar
• 1/4 cup root beer soda, flat
• 1 teaspoon root beer extract
• 1 (8 oz) container frozen whipped topping, thawed

Instructions

1. 01

   Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.

2. 02

   In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.