Bar Snack Cookies

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12 oz erdinger dunkel beer

¾ cup butter, cut into cubes

⅔ cup brown sugar

½ cup white sugar

1 egg, plus 1 yolk

1 tsp vanilla extract

1 cup all-purpose flour

¾ cup bread flour

1 tsp cornstarch

½ tsp baking soda

¼ tsp salt

1 cup dark chocolate chips (60%)

⅔ cup mini pretzels, broken into pieces

¼ cup honey-roasted peanuts


1. Pre-heat over to 350ºF.

2. In a pot over medium high heat, add the Erdinger Dunkel and cook, stirring occasionally, until reduced to about 1 tablespoon, about 8 to 10 minutes.

3. In a bowl or stand mixer, add butter and both types of sugar and beat until well creamed. Add the egg and the yolk, beat until well combined. Add 1 tablespoon of reduced-Erdinger Dunkel and vanilla extract and beat until well combined. Scrape the bottom to make sure all the ingredients are well combined.

4. In a separate bowl, add both types of flour, cornstarch, baking soda and salt. Mix well. Add dry ingredients to the stand mixer or bowl and mix on medium/low speed until just barely combined, don’t over mix. Add the chocolate chips, pretzels, and peanuts and stir until well incorporated.

5. Cover a baking sheet with parchment paper, scoop golf-ball sized scoops of dough, roll them into round balls and place on the baking sheet, cover with plastic wrap and chill for at least 4 hours.

6. Bake for 18-22 minutes or until light golden brown – be careful not to over bake. If you don’t chill the dough, or if you make smaller sized cookies, the cooking time will be much shorter. Start to keep an eye on your cookies after about 12 minutes.

7. Let cool.

Bon Appetit!

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