Beer and Pretzel Chocolate Chip Cookies

Prep 45 min
Total 1 hr 45 min
Servings 24

Rich chocolate stout frosting and crunchy pretzels take this chocolate chip cookie to a whole new sweet and salty level. This is a cookie you don’t want to miss!

By Betty Crocker Kitchens

Updated March 8, 2012

Make with

Betty Crocker Cookie Mix

Ingredients

Cookies

1

pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2

cup butter, softened
1

egg
2

tablespoons stout beer
2

cups mini-pretzel twists, coarsely crushed

Frosting

1/2

cup whipping cream
2

tablespoons butter
5

oz semisweet baking chocolate, finely chopped
2

tablespoons stout beer

Topping

24

mini-pretzel twists

Steps

1

Heat oven to 375°F. In large bowl, stir cookie mix, 1/2 cup butter, the egg and 2 tablespoons beer until soft dough forms. Stir in crushed pretzels.
2

On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
3

Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
4

Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.