Chocolate Stout Cookies

Chocolate Stout Cookies


  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa
  • 1 tablespoon dark baking cocoa
  • 1/2 teaspoon each salt and baking soda
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) room-temperature unsalted butter
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 6 ounces stout beer
  • 1 1/2 cups chocolate chips


  1. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

  2. 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).

  3. Roll dough into 1.5” – 2” balls and place onto prepared baking sheets about 2 inches apart. Bake at 350F 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

  4. Caramel Frosting

  5. You’ll need:

    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

  6. 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.