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Bourbon Beer and Brown Sugar Chocolate Chip Cookies

Bourbon Beer and Brown Sugar Chocolate Chip Cookies

Apparently, the holidays are here. And by "holidays" I mean an excuse to eat all the things and fatten up my neighbors with cookies and beer. It’s festive. Merry Cookies and Beer Every Day season, it’s a nondenominational holiday that we can all get behind. 

We need this right now, we might be divided on a lot of issues after a year like this, but we are all on the same page with cookies, right? RIGHT?! As in, chocolate chips are far superior to raisins which gives me trust issues when I find them in cookies and realize they are not the chocolatey goodness I assume the dark spots in my cookies to be. 

Also, we just need to agree that "cookies and beer" are way better than "cookies and milk". It’s just a fact, unless you’re a child in which case I have no idea how you found me but please, bake your mom some cookies and forget about the beer it’s gross. It’s spicy. Let your mom take a sip to make sure. Or several sips. Now she needs a cookie and some alone time. 

Bourbon Beer and Brown Sugar Chocolate Chip Cookies

5 from 2 votes
Servings 3 dozen


  • 13 tablespoons (185g) unsalted butter, at room temperature
  • 1 cup (200g) brown sugar, packed light or golden
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • 2 tablespoons molasses not blackstrap
  • 3 tablespoons bourbon barrel-aged beer
  • 2 ½ cups (317g) bread flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • Pinch nutmeg
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • Sanding sugar*


  • Preheat the oven to 350°F.
  • Add the butter and brown sugar to a stand mixer, beat on high until well combined, light and fluffy. This should take about 3 to 5 minutes.
  • Add the eggs and vanilla, beat until well combined, and resembles frosting. Add the molasses and beer, beat until well combined.
  • Add the flour, baking soda, ginger, cinnamon, allspice, nutmeg, and salt, stir until just combined.
  • Stir in the chocolate chips.
  • Add the sanding sugar to a bowl.
  • Using a cookie scoop, make balls of dough, roll in the sugar, then add to a cookie sheet covered with parchment.
  • Bake for 12 minutes, pull the parchment paper off the cookie sheet onto a flat surface to rest until cooled.


Sanding sugar is large grain sugar that won’t melt in the oven. You can also easily use clear/white sprinkles or just plain ol’ sugar.

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Peter December 2, 2020 um 11:03 am

In your recipes, you call for brown sugar, but don’t specify light or dark. I’m guessing light, since you are adding molasses, but would be nice to be sure!


Jackie December 2, 2020 um 12:34 pm

Anything labled light or golden would work fine.


Amy December 2, 2020 um 5:03 pm

5 stars
These look delicious, can’t wait to make them! Do you recommend a certain size cookie scoop? I have 3 different size cookie scoops. I’ve made your Pub Cookies multiple times and they are always a hit! 🙂


Jackie December 3, 2020 um 9:25 am

I use a medium (1 1/2 tablespoon size) one, but a small would also work great.


Yumi December 6, 2020 um 11:59 am

What brand of bourbon beer do you use?


Jackie December 7, 2020 um 9:41 am

I used a Bourbon barrel-aged beer from Black Raven, but any bourbon barrel aged stout or porter will work


Stacey Kauffman March 12, 2021 um 10:59 pm

So is it supposed to be stout and cookies? Or is the stout supposed to be in the cookie batter? I don’t see in the recipe where you add the stout.


Jackie March 15, 2021 um 3:23 pm

Step three! 🙂


Kathy September 2, 2023 um 4:49 pm

I want to make this today because cool weather, but no chocolate chips, I do have walnuts & some leftover chocolate topping (homemade), want you opinion please??


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