Chocolate Stout and Pretzel Cookies
Fully loaded cookies with a big punch of flavor. Chocolate, stout, pretzels and caramel bits, anyone?
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.
FREE EMAIL BONUS: Treat yourself with these delicious recipes
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.
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
Ingredients
- 12 ounce 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 teaspoon salt
- ½ cup crushed pretzels
- ½ cup caramel bits
Instructions
- 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.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, add in the vegetable oil, granulated and brown sugar. Mix on medium with a hand mixer until incorporated.
- Add in the egg and mix on medium until incorporated.
- Add in the flour, cocoa powder and salt. Mix on low until all the flour is incorporated.
- Add in the crushed pretzel pieces and caramel bits. Press the bits in with a spatula.
- Scoop the cookies out with a medium cookie scoop. Place on the baking sheet. They won't spread out.
- 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.
- Let the cookies cool for about 10 minutes before moving them from the baking pan to a cooling rack.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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.
I love how you reduced down a whole bottle of stout for these, the flavour must have tasted amazing. I can imagine the salt pretzels paired with everything else in these made one flavoursome cookie.
These look absolutely scrumptious! Perfect for using up any leftover stale pretzels too!