Recipes for "root beer float"

Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.

Beat butter, brown sugar, and white sugar together in a bowl with an electric mixer until creamy; beat in pudding mix. Add eggs and root beer concentrate; stir in flour and baking soda. Fold in chocolate chips.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until golden, 8 to 10 minutes.

In a pint glass, stir together 1/4 cup of the root beer and the root beer schnapps. Place in the freezer for 2 hours, or until ready to drink. Leave the remaining root beer at room temperature.

When ready to drink, scoop the ice cream into the pint glass, and top off with the room temperature root beer.