I made these the first time for the 2015 Super Bowl. It was the first Super Bowl where I actually knew what was going on, who was playing etc. I mean, you couldn’t miss the whole #DeflateGate scandal, and all of the exceptionally good balls jokes that originated from it. This might be my favorite Tom Brady quote ever:
Everybody has a preference. Some guys like them round. Some guys like them thin. Some guys like them tacky. Some guys like them brand new. Some guys like old balls.
Yes, Tom. Yes, they do.
So…cookies, anyone?
These, um, balls of cookie dough will not deflate, I promise. They have a secret ingredient called BEER. I know it sounds a little weird, but it actually makes the cookies nice and tender and doesn’t taste like beer. If you like soft batch cookies, these will be your new best friend.
I used Boulevard Wheat for this batch because that’s what I had on hand. Next time, I might try a darker beer because the light-colored ale made these cookies look a little pale. But the beer, pretzels, peanut M&Ms and pretzel M&Ms make these the perfect party cookie.
WARNING: the dough will taste like beer, but the finished product will only have the slightest undernote (in a good way). But don’t eat this dough for lunch (which is what I usually do).
Chocolate, Peanut, Pretzel and Beer Cookies
Be sure to refrigerate the dough ahead of time to avoid flat cookies.
1 cup unsalted butter
1 1/2 cups sugar
2 eggs
1/2 cup beer
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup peanut M&Ms
1 cup pretzel M&Ms
1/2 cup broken pretzels
Cream together the butter and the sugar with an electric mixer until soft and fluffy. Add the eggs one at a time and beat until fully mixed together with the butter and sugar. Add beer.
In a separate bowl combine the flour, salt and baking soda. Gradually mix in to batter. Stir in M&Ms and pretzels. Chill dough for at least two hours, up to overnight.
Preheat the oven to 350 degrees. Line cookie sheets with silpat liners or parchment paper. Scoop tablespoon-sized balls onto prepared sheet pans and bake for 10 minutes or until edges are golden and centers still look slightly wet. Let the cookies cool before removing them from the pan.
Makes 36 cookies.
Recipe adapted from Heather Christo.
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