makes approx 30 cookies
- 1 (12 oz) bottle stout, minus 2 Tablespoons reserved for frosting
- 1 cup butter
- 1 1/4 cup light brown sugar
- 1/2 tsp espresso powder or 1 tsp ground espresso
- 2 eggs
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups flour
- 2 cups quick oats
- 1 cup coarsely crushed pretzels
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 2 Tbsp butter
- 3/4 cup semi sweet chocolate chips
- 2 Tablespoons reserved stout
- *Pretzel twists for garnish
- 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.
- Cream butter, brown sugar and espresso powder together until light and fluffy.
- Add in eggs and reduced stout and mix until combined.
- Turn mixer to low and add in baking soda, salt, flour and oats. Stir together until just combined.
- Finally add in pretzels and chocolate chips, stirring until evenly incorporated.
- Let dough chill for at least 2 hours, or overnight.
- In small saucepan heat butter and heavy cream over medium heat until just boiling.
- Remove from heat and whisk in chocolate chips until smooth.
- Add 2 Tablespoons reserved stout, stir to combine.
- Chill frosting for an hour or two, until spreadable consistency.
- Preheat oven to 350°
- Drop by heaping tablespoon size onto a parchment lined baking sheet, pressing dough slightly, so cookies aren’t so rounded.
- Bake 9-10 minutes until golden around edges.
- Transfer to a wire rack to cool.
- When cookies are cooled and frosting is ready, spread on a teaspoon sized amount onto each cookie and top with a pretzel twist
recipe inspired by Betty Crocker