Enjoy the perfect blend of nutty sweetness and stout richness in every bite!
Ingredients:
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- ¼ cup Great Lakes Cookie Exchange Milk Stout (reduced) – instructions in step 2
- 1 tsp pure vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Topping:
- 20-24 Hershey’s Kisses
Instructions:
Step 1: Preheat & prep
- Preheat oven to 375°F. Prep baking sheet with parchment paper or cookie spray.
Step 2: Cookie Exchange reduction
- Pour 12 oz. can of Great Lakes Cookie Exchange Milk Stout into a small saucepan and heat until boiling. Reduce heat to a simmer. Let simmer until reduced to ½ cup of liquid (about 20 minutes). Set aside to cool.
Step 3: Combine wet ingredients
- In a large bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, Milk Stout, and vanilla extract until fully combined.
Step 4: Combine the dry ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Mix the dough
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
Step 6: Shape the cookies
- Scoop out about 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheets, about 2 inches apart.
Step 7: Bake
- Bake for 8-10 minutes.
Step 8: Add the chocolate
- Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: serve with a can of Great Lakes Cookie Exchange Milk Stout for the ultimate pairing!