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Pretzel Crusted Chocolate Beer Fudge Cookies

Pretzel Crusted Chocolate Beer Fudge Cookies #beer #chocolate #cookies #pretzels #recipe

I’ve never really been the girl with the sweet tooth. I’ve had a meat tooth. A salt tooth. A beer tooth. I could eat my weight in guacamole or tater tots and it takes a small act of God to get me to stop eating sushi. But sweets don’t give me the mad rabid cravings that get me to lose my mind. I love chocolate, and pie and cake, and I’ll always eat dessert if it’s around. I’ll take a small slice of every single pie at the Thanksgiving table, but those late night cravings that come after a few IPA’s are almost always of the salty variety.

But every once in a while something will hit the right note. Like this toffee that I ate the entire batch of before I could share and then lied and said it fell on the ground when really it just fell into my mouth. The perfect combination of sweet and salty will get me every time. A little sea salt sprinkle on a danish before it’s baked, or salted caramel, or candied bacon, it’s hard for me to really fall in love with a dessert that doesn’t kick me some salt. Which is why pretzels seem to make it into my desserts more often than fruit does. Maybe you like this too, after all, chocolate and pretzels go perfectly with beer.

Pretzel Crusted Chocolate Beer Fudge Cookies #beer #chocolate #cookies #pretzels #recipe

Pretzel Crusted Chocolate Beer Fudge Cookies

Ingredients

  • 1 cup bread flour
  • ¼ cup cocoa powder
  • ½ tsp baking powder
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • ¼ cup granulated sugar
  • 10 wt oz (about 1 ¾ cups, chopped) good quality dark chocolate (60% cocao)
  • 4 tbs unsalted butter (cut into cubes)
  • 2 tbs vegetable oil
  • 1/2 cup black IPA (stout or porter will also work)
  • 1 large egg plus 1 yolk
  • 2 cups mini pretzels
  • 2 tbs golden brown sugar

Directions

  1. In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
  2. In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 30 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize.
  3. Stir in the beer.
  4. Add the chocolate mixture, egg and yolk to the dry ingredients and stir until just combined, some lumps are OK.
  5. Cover and refrigerate until the dough as has set, about 1 hour and up to 36.
  6. Preheat oven to 350.
  7. Add the pretzels and brown sugar in a food processor. Process until pretzels are broken up but large pieces still remain.
  8. Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into pretzel mixture, press until pretzels are coated.
  9. Line a baking sheet with parchment paper, add cookie balls
  10. Bake cookies at 350 for 8-10 minutes or until the edges have set but the center is still soft. Cookies will firm up as they cool. Don't over-bake or the cookies will be dry and crumbly.
https://domesticfits.com/pretzel-crusted-chocolate-beer-fudge-cookies/

Pretzel Crusted Chocolate Beer Fudge Cookies #beer #chocolate #cookies #pretzels #recipe

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Comments


Liz @ FloatingKitchen September 29, 2014 um 1:00 pm

I got a nice little chuckle thinking about meat tooth. Ahhhh! These cookies look perfect. Can’t get enough of the salty and sweet combos!

Reply

Katrina @ Warm Vanilla Sugar September 29, 2014 um 10:32 pm

I could eat guacamole every day too! I have a mad sweet tooth, so this is perfect for me. Anything with "fudge" in the title has me swooning.

Reply

Sophia @ NY Foodgasm September 30, 2014 um 6:47 am

Oh yes!! This sounds soooo soooo good! Love the choice of Black IPA for this, that will work beautifully with chocolate!!

Reply

Rich September 30, 2014 um 9:47 am

Why bread flour? That’s an odd choice for a cookie.

Reply

Jackie September 30, 2014 um 2:38 pm

Because of a higher protein content, bread flour is chewier. Think pizza dough chewy. I like chewy cookies so I use bread flour. If you don’t, the AP flour will work just fine.

Reply

Susan September 30, 2014 um 7:46 pm

I pretty much don’t eat cookies, but these sound absolutely wonderful. I am intrigued by the use of bread flour. This recipe sounds like a great way to use the bread flour I own, since I haven’t baked bread in quite a while. It’s a no-brainer that chocolate and beer, either alone or together, is more tempting and taste better than bread. 🙂

Reply

Darrian October 27, 2014 um 8:20 am

I want to try this out with DuClaw’s Sweet Baby Jesus, but I didn’t notice the approximate yield of this recipe. If I followed this exactly, how many cookies would I end up with?

Reply

Jackie October 27, 2014 um 10:07 am

About 2 dozen

Reply

julie December 4, 2014 um 12:29 pm

Hi. How many cookies does the recipe make?

Reply

Jackie December 5, 2014 um 10:07 am

about 24

Reply

Taylor December 5, 2014 um 9:49 pm

Made them with Lagunitas Cappacino Stout- it really enhanced the espresso flavor! So delicious!

Reply

Cindy October 23, 2015 um 8:00 am

A half cup of black IPA…whatever shall I do with the rest?? 😉

Reply

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