Dessertscookiesandcups
Beer and Pretzel Cookies
makes approx 30 cookies
👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- stove
- whisk
- oven
- baking sheet
📝 Preparation Steps
1
Reduce beer (minus 2 Tablespoons) in saucepan over medium heat until there is only 1/8 cup left. This will take ⏱️ 25-30 minutes. Watch the beer on the stove, as it will foam up easily at the beginning. Remove from heat and allow to cool.
2
Cream butter, brown sugar and espresso powder together until light and fluffy.
butter2 Tbsp
3
Add in eggs and reduced stout and mix until combined.
eggs2
4
Turn mixer to low and add in baking soda, salt, flour and oats. Stir together until just combined.
baking soda1 tspflour2 cups
5
Finally add in pretzels and chocolate chips, stirring until evenly incorporated.
chocolate chips1 cupcup semi sweet chocolate chips3/4
6
Let dough chill for at least ⏱️ 2 hours, or overnight.
7
Frosting
8
In small saucepan heat butter and heavy cream over medium heat until just boiling.
butter2 Tbsp
9
Remove from heat and whisk in chocolate chips until smooth.
chocolate chips1 cupcup semi sweet chocolate chips3/4
10
Add 2 Tablespoons reserved stout, stir to combine.
reserved stout2 Tablespoons
11
Chill frosting for an hour or two, until spreadable consistency.
12
Cookies
13
Preheat oven to 350°
14
Drop by heaping tablespoon size onto a parchment lined baking sheet, pressing dough slightly, so cookies aren’t so rounded.
15
Bake ⏱️ 9-10 minutes until golden around edges.
16
Transfer to a wire rack to cool.
17
When cookies are cooled and frosting is ready, spread on a teaspoon sized amount onto each cookie and top with a pretzel twist
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