Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2
cup butter, softened
1
egg
2
tablespoons stout beer
2
cups mini-pretzel twists, coarsely crushed
1/2
cup whipping cream
2
tablespoons butter
5
oz semisweet baking chocolate, finely chopped
2
tablespoons stout beer
24
mini-pretzel twists
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix, 1/2 cup butter, the egg and 2 tablespoons beer until soft dough forms. Stir in crushed pretzels.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before frosting.
Meanwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons butter to just boiling over medium heat. Remove from heat and add chocolate; stir with whisk until melted and smooth. Stir in 2 tablespoons beer. Pour into bowl; cover and refrigerate about 1 to 2 hours or until spreading consistency.
Spread about 2 teaspoons frosting on each cookie; top each with 1 pretzel twist, pressing in gently. Store loosely covered.
