1/2 cup (1 stick) room-temperature unsalted butter
1/2 cup dark brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
6 ounces stout beer
1 1/2 cups chocolate chips
Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.
Beat butter with sugars until light and fluffy; add vanilla and egg and beat to combine. Add the flour, cocoa powders, salt, baking soda, and baking powder; mix to combine and slowly add the beer; beat just until combined; fold in chocolate chips; refrigerate the dough until firm (about 15 minutes).
Roll dough into 1.5” – 2” balls and place onto prepared baking sheets about 2 inches apart. Bake at 350◦F for 15-17 minutes or until tops spring back lightly when touched. Cool on pan for 2-3 minutes, then transfer to a wire rack to cool completely. Frost with Caramel Frosting (below) and top with Snyder’s of Hanover pretzels
1 (14-oz) can sweetened condensed milk
1/4 cup firmly packed light brown sugar
1/4 cup butter
1 teaspoon vanilla extract
Snyder’s of Hanover Pretzel Minis
1.Place all ingredients in a heavy 3-qt saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat and let cool.
2.Spread on cookies and top each cookie with a pretzel.