Pub Cookies

Pub Cookies made with beer, pretzels, chocolate chips and peanuts

I want to put a beer cooking trick up your sleeve. A secret skill to help maneuver the beer cooking universe with deft dexterity. I like to call this a Beer Extract, made by reducing that bottle of beer to a small but mighty beer syrup that fits nicely into a recipe that wants some beer flavor but is without the capacity to handle large volumes of beer right out of the bottle.

It’s easy, really. Just simmer the beer long enough to remove the water, leaving all those other great flavors in a compact bite of beer essence. When a recipe, like these Pub Cookies, can only take a little bit of liquid and you want a bit o’ that beer flavor to come through at the end, all you need to do is reduce the beer to remove the water and you’re all set. While this might not bring you the large amounts of beer taste you might want, there is a subtle malty finish to the end flavor, along with those pretzels that always seem to love to tag along for the beer flavored ride.

Pub Cookies made with beer, pretzels, chocolate chips and peanuts

Pub Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

4 hours, 35 minutes

Ingredients

  • 12 ounces imperial stout or porter beer
  • 3/4 cup butter, cut into cubes
  • 2/3 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg plus 1 yolk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup bread flour (this will make them chewy)
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark chocolate chips (60%)
  • 2/3 cup mini pretzel twists, broken into pieces
  • ¼ cup honey roasted peanuts

Directions

  • In a pot over medium high heat add the beer and cook, stirring occasionally, until reduced to about 1 tbs, about 8 to 10 minutes.
  • In the bowl of a stand mixer, add the butter and both types of sugar, beat until well creamed. Add the egg and the yolk, beat until well combined. Add the 1 tbs of beer, and vanilla extract and beat until well combined, scraping the bottom to make sure all the ingredients are well combined.
  • In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer and mix on medium/low speed until just barely combined, don't over mix. Add the chocolate chips, pretzel pieces, and peanuts, and stir until incorporated.
  • Cover a baking sheet with parchment paper, scoop golfball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.
  • Preheat oven to 350.
  • Bake for 18-22 minutes or until light golden brown, don't over bake. (If you don't chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.)
http://thebeeroness.com/2013/09/11/pub-cookies/

Pub Cookies made with beer, pretzels, chocolate chips and peanuts

28 thoughts on “Pub Cookies

  1. Oh wow, Jackie! This is the greatest cookie ever! Thank you so much for letting us in the secret of beer extract! I am so excited to give it a try!! Plus, these are perfect fall cookie!

  2. I`ve never thought that cookies can be baked with the help of beer. Anyway, I didn`t think that sweet cookies with chocolate crisps can baked this way. And it can be cooked really fast. Such recipes are very useful especially when guests came suddenly.

  3. Just made these, and they are delicious! I can’t really taste the beer in them but the pretzels and nuts are an excellent cookie addition! You have vanilla listed in the recipe twice, so I wasn’t sure which amount to add, so I went down the middle and put 3/4 tsp. Thank you!

  4. Would love to try these – but I’m a little confused by the first step in the directions – is it correct that we’re to reduce 12 oz of stout down to just 1 tablespoon? I think I’m misinterpreting this …thanks for a great website and looking forward to getting your cookbook!

    1. yes, it gives the cookies a faint malty stout after taste. You can skip that step and just add a TBS of stout or even milk if it sounds like a pain!

  5. These were amazing! I was going to a winter beer party at our favorite bar and set out to find some kind of cookie that had beer in it to bring. These were a huge hit, thank you for the recipe. I used Deschutes Black Butte Porter and it didn’t reduce quite down to a tablespoon so I put in 2-3 tbs. Also, 14 minutes was perfect for my cookies even with the dough chilled, so definitely agree with the recommendation to watch them at 12 minutes.

    Thanks again, I will be sharing this recipe and making these often 🙂

  6. Made these for Christmas and they were a hit, both my Parents said they were some go the best cookies they’ve ever had! My Dad already put in a request that I make them for his birthday! Also, I have your book and it’s fabulous!

  7. Pingback: MIAMM: Sweet Baby Jesus Chocolate Chip Cookies | The Undomestic Goddess
  8. I just finished making these cookies and they are by far my most favorite cookie ever!! 😉 Thank you for the recipe! I look forward to getting your cookbook and trying more of your recipes… Can you recommend various types of stout beer that work the best?
    Thank you. 🙂

  9. I just made these. They are in the oven. Can’t wait to try them! Pretzel and chocolate isn’t a very known combo were I live. I did leave the beer extract out bc I have children:)

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