Fully loaded cookies with a bold burst of flavor: chocolate, stout, pretzels and caramel bits.
These chocolate stout and pretzel cookies were inevitable. After making a beer cupcake with caramel frosting for Father’s Day, I wanted a cookie version too. For the #creativecookieexchange this month the theme is chips, chunks, or bits — and I used pretzels and caramel bits to meet the brief.
I reduced an entire 12-ounce bottle of oatmeal stout down to about 2 tablespoons to concentrate the flavor before adding it to the batter. The reduction lends a subtle boozy note and a faint, pleasant bitterness that complements the chocolate. It’s delicate enough that some people might not notice it, but it adds depth.
The resulting cookies bake up puffy and crisp on the outside with an unbelievably moist center. The caramel bits soften and become chewy while the crushed pretzels add a salty crunch. They’re a great choice for anyone who enjoys the interplay of sweet and savory — especially beer lovers.
Chocolate Stout and Pretzel Cookies
Pin Recipe
Ingredients
- 12 ounce stout beer
- 1/2 cup vegetable oil
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup crushed pretzels
- 1/2 cup caramel bits
Instructions
- Place the 12 oz. bottle of stout in a large saucepan over high heat. Stir constantly and reduce until about 2 tablespoons of liquid remain, about 17–18 minutes. Remove from heat and let cool completely.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the vegetable oil, granulated sugar and brown sugar. Beat on medium with a hand mixer until combined.
- Add the egg and mix on medium until incorporated.
- Add the flour, cocoa powder and salt. Mix on low until the flour is fully incorporated.
- Fold in the crushed pretzel pieces and caramel bits, pressing them into the dough with a spatula if needed.
- Scoop dough with a medium cookie scoop onto the prepared baking sheet. These cookies won’t spread much, so place them with some space between.
- Bake for about 16–18 minutes, until the cookies look set and the edges appear slightly firm. Because they’re chocolate, the edges will be less obvious visually.
- Allow cookies to cool on the pan for about 10 minutes before transferring to a cooling rack.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Consult a registered dietitian for specific dietary advice.)
My husband Wesley came home for lunch and tasted these cookies. He said they looked like scoops of chocolate ice cream, which inspired the final presentation. I had briefly considered pressing a whole pretzel into each cookie, but we kept the rounded scoop shape — and I’m pretty happy with the result.