Thank you DuClaw Brewing for sponsoring this post and sending me the DuClaw For Pete’s Sake Porter. All opinions and the cookie recipe are my own.
Welcome to the December edition of “Cooking with Beer”! Each month DuClaw Brewing sends me a beer and a friend and I create a recipe. It’s a fun time to think outside the box and try a new beer and new food. This month’s beer is “For Pete’s Sake”, an Imperial Chocolate Peanut Butter Porter. In other words, this an Imperial version of Sweet Baby Jesus.
We all know I love my Sweet Baby Jesus and this takes SBJ to a whole new level. In fact, given a choice, I would not have cooked with this. I love it too much. But I’m a good blogger and I’m going to share the love. If you like Sweet Baby Jesus, you are going to want to try this beer and these cookies. I know Santa might leave my house a little chubbier and a bit less sober. Just sayin’
I hate to be predictable, but a peanut butter chocolate beer just screams “Cookies!!!” But when I mentioned it to my friend, he was all “yeah, peanut butter cookies with chocolate chips.” I was all “no, chocolate cookies with peanut butter chips.” (Remember the old ad? “You got chocolate in my peanut butter. No, you got peanut butter in my chocolate.”) So a challenge was thrown down – we’d each make a batch of cookies and we’d have friends vote at his Christmas party.
I won. But to be honest, both cookies were great. Mine taste more like the beer and his taste more like peanuts.
DuClaw For Pete’s Sake Chocolate Cookies
(and bonus Peanut Butter Cookies!)
- 1.5 C flour (I used white whole wheat)
- 2 T unsweetened cocoa
- 3 T dark cocoa
- 1/2 t salt
- 1/2 t baking soda
- 1 t baking powder
- 1 stick unsalted butter, warmed to room temperature
- 1/2 C dark brown sugar
- 1/4 C sugar
- 1/2 t vanilla
- 1 egg
- 3/4 C DuClaw For Pete's Sake
- 1 C peanut butter chips
- Preheat oven to 350°F.
- Cover two baking sheets with parchment paper.
- Combine flour, cocoas, salt, baking powder, and baking soda. Stir well.
- Beat butter with sugars with a mixer until light and fluffy. (If your butter is too cold, it will not get light and fluffy!)
- Add vanilla and egg and beat to combine.
- Slowly add one third of flour mixture and one third beer.
- Beat just until combined.
- Repeat two more times until all flour and beer are mixed in.
- Add peanut butter chips and fold in.
- Chill the dough until firm enough to scoop (approximately 10 minutes)
- When chilled, scoop ball of dough onto prepared pans, about 2 inches apart.
- Bake for 15-17 minutes.
- Cool cookies on pan for a few minutes, then transfer cookies and parchment to a wire wrack to cool.
- Remove from parchment sheet when completely cooled.
Bonus Recipe: Peanut Butter Chocolate Chunk cookies
Disclaimer: DuClaw Brewing sent me beer to cook with and compensated me for this post. Recipe, photos, and opinions are my own.
I’m linking up with Deborah and Sarah for Meatless Monday.