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Beer and Pretzel Chocolate Chip Cookies
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Decadent chocolate stout frosting and crispy pretzels elevate classic chocolate chip cookies into a must-try sweet and salty treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 2 tablespoons stout beer
  • 2 cups mini-pretzel twists, coarsely crushed
  • 1/2 cup whipping cream
  • 2 tablespoons butter
  • 5 oz semisweet baking chocolate, finely chopped
  • 24 mini-pretzel twists
Instructions:
  • Preheat the oven to 375°F. Combine cookie mix, 1/2 cup of butter, 1 egg, and 2 tablespoons of beer in a large bowl until a soft dough forms. Mix in crushed pretzels.
  • Place rounded tablespoonfuls of dough on ungreased cookie sheets, ensuring they are 2 inches apart. Bake for 9 to 11 minutes until set. Allow to cool for 1 minute before transferring to cooling racks. Ensure cookies are completely cooled before frosting.
  • In a 1-quart saucepan, gently heat whipping cream and butter until just boiling over medium heat. Take off heat, add chocolate, and whisk until smooth. Mix in beer, transfer to a bowl, cover, and refrigerate for 1 to 2 hours until it spreads easily.
  • Frost each cookie with a generous 2 teaspoons of frosting, then gently press 1 pretzel twist on top. Store with a loose covering.

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