Chocolate Stout and Pretzel Cookies

Fully loaded cookies with a big punch of flavor. Chocolate, stout, pretzels and caramel bits, anyone?

Chocolate Stout and Pretzel Cookies

These chocolate stout and pretzel cookies had to happen. I made a beer cupcake with a caramel frosting which is coming up later this week for Father’s Day. So why not make a cookie too? So I did and I’m sharing it for the #creativecookieexchange. Our theme this month is chips, chunks, or bits. My bits were the pretzels and caramel bits.

I cooked down an entire bottle of oatmeal stout to throw into these cookies. I think it gave it a nice boozy flavor that paired well with the chocolate. The reduction added the slightest hint of bitterness. Wesley didn’t taste it, but I could. Maybe I’m just imagining it, who knows.

Chocolate Stout and Pretzel Cookies

The cookies are puffy and crispy with an incredibly moist center. The caramel bits become chewy and the pretzels provide a crunch. They are the perfect cookie for the beer lovers in your life.

Chcocolate Stout and Pretzel Cookies
 
Author:
Recipe type: Dessert
Ingredients
  • 1 12 oz. stout beer
  • ½ cup vegetable oil
  • ¼ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • 1 egg
  • 1 + ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp. salt
  • ½ cup crushed pretzels
  • ½ cup caramel bits
Instructions
  1. Place the 12 oz. bottle of beer in a large saucepan. Place over high and and stir constantly. You want to reduce it to 2 tablespoons of liquid. It will take 17-18 minutes. Remove from the heat and let cool completely.
  2. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  3. In a large mixing bowl, add in the vegetable oil, granulated and brown sugar. Mix on medium with a hand mixer until incorporated.
  4. Add in the egg and mix on medium until incorporated.
  5. Add in the flour, cocoa powder and salt. Mix on low until all the flour is incorporated.
  6. Add in the crushed pretzel pieces and caramel bits. Press the bits in with a spatula.
  7. Scoop the cookies out with a medium cookie scoop. Place on the baking sheet. They won't spread out.
  8. Bake for about 16- 18 minutes until the cookie looks set and the edges are golden brown. It will be really hard to see the golden brown edges since it's a chocolate cookie.
  9. Let the cookies cool for about 10 minutes before moving them from the baking pan to a cooling rack.

Wesley came home for lunch and I had him tasting these cookies. He had to tell me how he loved that they looked like scoops of chocolate ice cream. My original thought was to press them down with a whole pretzel, but since the husband loved how they looked, we went with the little ice cream cookies instead. I’m pretty fond of how they turned out too.
Chocolate Stout and Pretzel Cookies

 

The theme this month is Chips, Chunks or Bits! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

 

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