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Peanut Butter Stout Cookies

Course: Dessert | Beer Style: Stout

Peanut Butter Stout Cookies

By using powdered peanut butter rather than regular peanut butter, you really infuse the flavor of the stout into the soul of these stout cookies. The finished product is not overly sweet, but rather rich and robust in flavor. Try replacing the stout with your favorite porter!

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Prep Time: 20 minutes | Yield: 8-10

Ingredients

  • 1 1/4 cup powdered peanut butter
  • 1/4 cup white sugar
  • 2/3 cup brown sugar
  • 6 Tbsp flour
  • 1 tsp baking soda
  • 1/2 cup Bell's Brewery, Inc. Kalamazoo Stout (decarbonated and room temperature)
  • 2 eggs
  • Pinch of sea salt (optional)
  • Chocolate chips (optional)

Directions

  1. To make these peanut butter stout cookies, lightly mix the flour and baking soda and in a bowl and set aside.
  2. Mix powdered peanut butter and sugars in large bowl.
  3. Beat eggs and stout together in a separate bowl and add to peanut butter/sugar mixture.
  4. Add small amounts of the flour mixture at a time making sure it is mixing evenly.
  5. Cover bowl and set in fridge for 1 hour.
  6. Preheat oven to 350°F.
  7. Roll into small balls and place on non-stick cookie sheet.
  8. Bake for 5 minutes.
  9. Use the back of a spoon to make a small well in the center of each of the stout cookies.
  10. Set 3-4 chocolate chips in each well and bake another 5 minutes.
  11. Sprinkle sea salt on cookies as soon as they're out of the oven (optional).
  12. Let stout cookies cool on cookie sheet until chocolate hardens.

Michael Ludwig is a Cicerone® Certified Beer Server, with 4+ years homebrewing experience. He holds a journalism degree from Michigan State University and has completed the Siebel Institute's Concise Course to Brewing Technology, a 4-month brewery internship. He currently writes the blog Man Beer School for the Chicago organization Man B Que.

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Hearty meatballs and homemade tomato sauce gain depth of flavor with a tipple of dark beer. Stout--with its soft hop character, round mouthfeel and pronounced malt backbone--is an excellent tool to have on hand for grounding a dish, both tempering the acidity of a bright tomato sauce and balancing the savory juiciness of good ground beef. I like to cook with a dry, Irish-style stout with black-olive notes, like the Boston Irish Stout from Harpoon Brewery. This isn't the time for high-octane imperial stouts or anything described as "coffee," "chocolate," or "oatmeal." Save those stouts for baking.

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