Hear ye, hear ye! And so my blogging journey commences. I hope you enjoy my commentary as I take on this adventure of what is known as “blogging”. Known to many, yet also unknown to many (such as my father, who will likely never see this blog unless I show it to him.) My father is a straight-forward, hard-working, beer and sports enthusiast, but maybe not the most tech-savvy. Bless him. These beer-inspired cookies remind me of the many things my Dad knows and loves…good beer and a delicious cookie. As a native to the Grand Rapids area, I know well where good craft beers originated around here…Founders.
This past weekend I attended the “Firkin Freezeout” event at Founders, only to come across some very interesting spin-offs or “firkins” of some of Founders’ well-known beers. Some of these beers included new added flavors, such as tequila, agave, coffee, vanilla beans, and the list goes on. However, my favorite was the PB&J-inspired Dirty Bastard. Very unusual flavors, yet very, very delicious. I awoke the next morning thinking to myself, “I must re-create these amazing flavors”. So I decided to make these PB&J, Scotch Ale-inspired cookies.
PB&J Ale Cookies
Prep time: 15 minutes, Bake time: 12 minutes, Total time: 30-45 minutes
Yield: 3-4 dozen
- ¾ cups unsalted butter, softened
- 1¼ cup brown sugar
- 1 large egg yolk
- ½ cup brown ale beer (Dirty Bastard in my case…P.S. I threw in a little extra here because I wanted a little extra kick of the ale)
- ½ tsp vanilla
- 2½ cups all purpose flour
- 1 cup fresh blueberries
- 1/3 cup creamy all-natural peanut butter
- 1¼ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cornstarch
- ¼ tsp cinnamon
- Preheat oven to 325 degrees. Prepare baking sheets by spraying with non-stick cooking spray or covering with parchment paper. Set aside.
- In a stand mixer, cream together the butter and brown sugar. Add egg yolk and vanilla and mix until just combined. Add beer and peanut butter and mix again until just combined.
- Add the flour, baking soda, baking powder, salt, cinnamon, and cornstarch and mix until just combined. Stir in blueberries.
- Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets.
- Bake at 325 for 12-14 minutes. Immediately remove cookies from cookie sheet after baking and allow to cool to room temperature.
Notes: This recipe was adapted from Jennifer Meyering.