Beer and Pretzel Chocolate Chip Cookies

Beer and Pretzel Chocolate Chip Cookies
105 min.
24
233kcal

Suggestions


Indulge your taste buds with a delightful twist on a classic treat: Beer and Pretzel Chocolate Chip Cookies! These cookies combine the rich, comforting flavors of chocolate chip cookies with the salty crunch of pretzels and a hint of stout beer, creating a unique dessert that’s perfect for any occasion. Whether you're hosting a gathering, celebrating a special event, or simply craving something sweet, these cookies are sure to impress.

The combination of the soft, chewy cookie base and the crunchy pretzel topping offers a satisfying contrast that will keep you coming back for more. The addition of stout beer not only enhances the flavor but also adds a depth that elevates these cookies to a whole new level. Each bite is a perfect balance of sweet and salty, making them an irresistible treat for both kids and adults alike.

With a preparation time of just over an hour and a half, you can easily whip up a batch of 24 cookies to share with friends and family. The process is simple and fun, allowing you to enjoy the art of baking while creating something truly special. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these scrumptious Beer and Pretzel Chocolate Chip Cookies that will leave everyone asking for the recipe!

Ingredients

  • 17.5 oz chocolate chip cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • tablespoons porter 
  • cups pretzel twists crushed
  • 0.5 cup whipping cream 
  • tablespoons butter 
  • oz baker's chocolate finely chopped
  • tablespoons porter 
  • 24  pretzel twists 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • whisk

Directions

  1. Heat oven to 375°F. In large bowl, stir cookie mix, 1/2 cup butter, the egg and 2 tablespoons beer until soft dough forms. Stir in crushed pretzels.
  2. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  3. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
  4. Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat.
  5. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer.
  6. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
  7. Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.

Nutrition Facts

Calories233kcal
Protein5.07%
Fat55.96%
Carbs38.97%

Properties

Glycemic Index
13.11
Glycemic Load
12.63
Inflammation Score
-3
Nutrition Score
4.6843478329804%

Flavonoids

Catechin
3.8mg
Epicatechin
8.38mg

Nutrients percent of daily need

Calories:232.84kcal
11.64%
Fat:15.1g
23.23%
Saturated Fat:8.16g
51%
Carbohydrates:23.66g
7.89%
Net Carbohydrates:21.77g
7.92%
Sugar:7.12g
7.91%
Cholesterol:26.75mg
8.92%
Sodium:235.8mg
10.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.72mg
1.57%
Protein:3.08g
6.15%
Manganese:0.34mg
16.78%
Copper:0.21mg
10.38%
Iron:1.75mg
9.73%
Folate:34.01µg
8.5%
Vitamin B1:0.12mg
7.96%
Fiber:1.88g
7.53%
Magnesium:29.59mg
7.4%
Vitamin B2:0.09mg
5.56%
Zinc:0.81mg
5.41%
Phosphorus:53.89mg
5.39%
Vitamin B3:1mg
5.02%
Vitamin A:230.12IU
4.6%
Potassium:116.58mg
3.33%
Selenium:1.67µg
2.38%
Vitamin E:0.27mg
1.8%
Calcium:14.26mg
1.43%
Vitamin K:1.42µg
1.35%