Best Beer And Pretzel Chocolate Chip Cookies Recipes
BEER AND PRETZEL CHOCOLATE CHIP COOKIES
Rich chocolate stout frosting and crunchy pretzels take this chocolate chip cookie to a whole new sweet and salty level. This is a cookie you don't want to miss!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- 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.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
- Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
- Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.
Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 13 g, TransFat 0 g
BEER AND PRETZEL CHOCOLATE CHIP COOKIES
Rich chocolate stout frosting and crunchy pretzels take this chocolate chip cookie to a whole new sweet and salty level. This is a cookie you don't want to miss!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
- Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
- Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.
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