some people must really love them some lemon sugar cookies like i do! apparently that blog was a hit… so in honor of that blog, i’m moving up this one…
you see i was going to blog the stuff i made for the super bowl and i like to do things in the order that you eat them. just makes sense to me… oh and i’m a little ocd. like i have my dvd collection in alphabetical order. but i decided we could start with dessert first and have dip later. i mean we’re all adults right? well we should be for this one..
chocolate stout cookies with a salted caramel frosting topped with pretzels.
these cookies were perfect for the super bowl. i mean first of all the cookie itself was light, fluffy and cakey. everything a good cookie should be. then you have the salted caramel frosting…. i mean what’s not to like about salted caramel frosting? then you top these babies off with some crushed pretzels? c’mon. it brings the salty/sweet harmony that we all love. oh and did i mention there’s beer in these cookies? i mean any time you add alcohol, how can it not be good. in fact, i was at my mom’s for the super bowl and she managed to eat 3 cookies. you can put down 3 cookies too? well you probably like sweets like the rest of the world… my mom, not such a huge sweets fan.
chocolate stout cookies with salted caramel frosting
- 1 1/2 c flour
- 1/4 c + 1 tbs unsweetened cocoa
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 stick softened, unsalted butter
- 1/2 c dark brown sugar
- 1/4 c sugar
- 1/2 tsp vanilla
- 1 egg
- 6 ounces stout beer – i used young’s chocolate stout but you could use guiness or another stout beer you really enjoy
- 1 1/2 cups bittersweet chocolate chips, optional – oddly enough this was about the one thing i didn’t really care for in these cookies; next time i’ll either leave them out or use dark or milk chocolate instead of bittersweet.
- 1 batch salted caramel frosting – after recipe for cookies
- 1 bag of salted pretzels, crushed
- preheat oven to 350F. line your cookie sheets with parchment paper or a silpat.
- beat butter with sugars until light and fluffy. add vanilla and egg and beat to combine. lower the mixer speed and add the flour mixture in three additions, alternating with the beer. beat until just combined and add the chocolate chips, if you’re using.
- chill dough in the fridge until it’s firm enough to scoop using your handy dandy cookie scoop.
- scoop dough onto a prepared baking sheet about 2 inches apart. bake at 350F for 15-17 mins or until tops spring back lightly when touched. cool on pan while you scoop the next batch onto the next baking sheet, then transfer to a wire wrack to cool completely.
- after the cookies are completely cooled, frost them with the salted caramel frosting and dip it into the crushed pretzels.
salted caramel frosting.
- 1 stick unsalted butter
- pinch of salt
- 1 c packed dark brown sugar
- 1/4 c heavy cream
- 1 tsp vanilla extract
- 1 c + up to 4 tbs powdered sugar
- in a medium saucepan, melt butter, salt and brown sugar over medium heat, stirring to combine. bring mixture to a boil, stirring frequently and then boil unstirred for 1 min.
- remove from heat and immediately whisk in cream then vanilla. be super careful when you do this because the caramel may bubble up and hot caramel maims. cool 5 min, then stir in 1 cup powdered sugar. whisk briskly to smooth out any lumps. if needed, add powdered sugar 1 tbs at a time until the frosting is to a spreadable consistency. you don’t want to add too much powdered sugar so err on the side of too little.
now i know i probably should have posted these before the super bowl but whatever. there’s still mardi gras next week and even if you don’t live in south louisiana, you can still celebrate it with us.
oh and a word of note… if you manage to not eat all of these cookies the day you make them, the pretzels will go soft from sitting on top of the frosting. just an fyi.
recipe from: the craving chronicles