I took a stay-cation in January and decided that I would challenge myself with a different beer recipe each day of the “work” week. One of the recipes I made was Chocolate Stout Cookies with Salted Caramel Frosting. The recipe was inspired by The Craving Chronicles.
Caramel is probably one of my most favorite things ever and even though it lacks a lot of nutritional value, if stranded on a deserted island for the rest of my life and only allowed one thing it would be caramel… take note that is even over beer – that’s how much I like it!
For the cookie you will need the following:
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 tablespoon dark cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup dark brown sugar
1/4 cup sugar
1/2 teaspoon vanilla
6 ounces stout beer
1 1/2 cups bittersweet chocolate chips
Start out by whisking in a medium bowl the flour, cocoas, salt, baking soda and baking powder. Set that aside while you mix the rest of the ingredients in a stand mixer. Add room temperature butter and both the sugars. Mix until well combined. Next add the egg and the vanilla.
Once you have everything mixed you can start adding the flour mixture slowly. You will add a little flour and then a little beer, alternating until everything is in the bowl. Once you have that all mixed you can fold in the chocolate chips.
I then lined my cookie sheets in tin foil (a siltpat or parchment paper would also work – but I’m not that fancy) and used a cookie scoop (because I am that fancy) placing the cookies about 2” apart on the sheet. I placed them in a 350 F degree oven for about 17 minutes.
While the cookies were baking I worked on the frosting.
The ingredients needed are:
1/2 cup (1 stick) salted butter
pinch of salt
1 cup packed dark brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup + up to 4 tablespoons powdered sugar
In a sauce pan I put the butter, salt and brown sugar and brought to a boil. Be sure to stir occasionally! You will boil for 1-2 minutes – no stirring at this time.
Once the boil time is up take the mixture from the heat and add the cream. Allow to cool for about 10 minutes. The next step is to add the powdered sugar. I used my stand mixer to mix in the powdered sugar prevent any lumps in my frosting.
Once the cookies cooled I frosted them and then took pretzels (I used stick pretzels) and broke them up, placing them on top of the frosting. This is not a step to be missed. The crunch from the pretzel gives the cookie an extra fun bonus.
I shared these cookies with my friends who all enjoyed them! Even mentioning that the frosting was much like the maple frosting of a maple bar doughnut – so if you like maple bars you should give these a try!
Although Boomer did not have any cookies I believe this photo is an indication of what he thought!