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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.

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 350.
  6. 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.)
https://domesticfits.com/pub-cookies/

 

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Comments


Averie @ Averie Cooks September 11, 2013 um 3:10 am

I love the title of them! Pub Cookies. Yes, that sounds about perfect for these salty and sweet little treats!

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marla September 11, 2013 um 3:17 am

Oh how Iove the idea of a beer syrup & these cookie would be devoured in seconds!

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Tieghan September 11, 2013 um 5:31 am

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!

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lynn @ the actor’s diet September 11, 2013 um 7:45 am

pretzels and beer. you are briliant.

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Michelle Lahey September 11, 2013 um 10:54 am

Wow, these cookies include all of my favorite things! I’ll have to make this recipe.

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Meagan September 11, 2013 um 11:55 am

I love the idea of these cookies! And the love the reality of how satisfying they look… salty, sweet and completely delicious!

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Lauren @ Climbing Grier Mountain September 11, 2013 um 12:12 pm

Whoa baby! Beer extract? You get 75 gold stard, my friend. Simply brilliant.

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Shaina September 11, 2013 um 12:47 pm

Sold. These are now the only thing I can think about.

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Maria G. September 11, 2013 um 2:31 pm

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.

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Sandi Graham September 12, 2013 um 5:23 am

Beer extract !!!! Love it. Cannot wait to make these cookies

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Harleen June 26, 2017 um 8:03 pm

Exact reason why I’m so much interested in trying out this biscuit cookies.

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Anna @ Crunchy Creamy Sweet September 12, 2013 um 7:46 am

How genius! You know guys will go crazy for these this football season. If I will share that is 🙂

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Ashley – Baker by Nature September 12, 2013 um 10:25 am

Beer and pretzels in a cookie are just like… YES!!! So glad I’m friends with a beer baking super star 😉

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Lisa September 12, 2013 um 1:10 pm

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!

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Jackie September 12, 2013 um 2:58 pm

Thank you!! (and fixed 🙂 )

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Tamara Coleman September 12, 2013 um 4:19 pm

Before I even read anything I saw Cookies & Pretzels which means Sweet & Salty which I am a slave too! Both my weaknesses wrapped into one! I need my FIX!
www.prettybitchescancooktoo.com

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addie | culicurious September 13, 2013 um 7:01 pm

These look delicious, Jackie! I bet these are a sweet/salty/savory/heavenly snack!

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Mary Lou September 24, 2013 um 11:31 am

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!

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Jackie September 24, 2013 um 12:52 pm

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!

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Theo October 30, 2013 um 11:41 am

Wondering if these are safe to serve to children. Does the alcohol cook out of the beer?

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Jackie October 30, 2013 um 12:54 pm

The vast vast majority of the alcohol cooks off. If you are worried about it you can substitute the "beer extract" with 1 tsp vanilla extract and it will work just fine. Here is a post about if the alcohol cooks off: https://domesticfits.com/2012/12/28/stout-hot-chocolate-with-stout-whipped-cream/

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Amber December 8, 2013 um 8:47 am

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 🙂

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Amy December 26, 2013 um 3:25 pm

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!

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Ariana June 12, 2014 um 10:10 pm

Looking to make these for a party, about how many cookies does this make?

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Jackie June 12, 2014 um 10:59 pm

about a dozen large cookies, or 24 normal sized cookies

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Sue Callahan April 12, 2016 um 10:52 am

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. 🙂

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Jackie April 12, 2016 um 3:20 pm

Thank you sue! I like stronger stouts like Russian Imperial Stouts or barrel aged stouts.

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Olgui November 20, 2016 um 7:55 am

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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Maggie Joos February 24, 2017 um 12:25 pm

I just made these and they are amazing, but… They definitely need time in the fridge/freezer, first. I skipped that step for the first pan and they spread out and got too thin. The rest of them went in the freezer overnight and are amazing!

I know the original recipe says to chill, but just in case any of you were trying to cheat like me… Well, don’t be like me. 😉

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Barbara August 30, 2017 um 9:56 am

I have a request. I made these cookies for a book group I run called Books & Brews. We meet once a month at a local brewery and I try to bring a homemade beer-centric snack. These cookies were a huge hit! I’ve now been invited to talk about the book group at a library conference and would love to include the recipes I’ve made (with full credit to you, of course). May I make copies of your recipe for my presentation?

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Jackie August 30, 2017 um 3:48 pm

Yes, of course! As long as it isn’t a for-profit situation, feel free to give out the recipe.
So glad you liked them!

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Barbara August 31, 2017 um 7:56 am

It is totally non-profit. 🙂

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Carol December 8, 2017 um 6:56 pm

I’ve made these a couple times and they are delicious every time. Thanks for sharing. My only comment is what discontinuity in space/time have you discovered that allows you to reduce 12 ounces to 1 tbs in 8 minutes? Even at a rolling boil it routinely takes me about an hour to get a reduction I’m happy with. Do you not use the whole bottle?

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dannie June 5, 2018 um 2:10 am

Since you are using stout will one get tipsy by eating alot of this?just inquiring……

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Jackie June 5, 2018 um 9:52 am

No, the alcohol almost entirely cooks out.

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Peralee December 22, 2018 um 5:05 pm

Found these cookies through pure luck, and man am I glad I did! I’m making them for a Christmas gift for my cousin’s father, he’s a huge fan of beer and cookies. The recipe worked flawlessly and they came out gorgeous. Just tasted one and all I can say is WOW. Thanks for the recipe, Im sure theyll be a hit! As a side note, I used Guinness for the stout.

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Brenda Cranmer February 3, 2019 um 7:33 am

Where does the honey go in?

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Jackie February 4, 2019 um 10:06 am

Hey Brenda,
The recipe doesn’t call for honey, just "honey roasted peanuts" and they are in step 3.

Reply

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