Firkin Delicious Cookies

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.

FirkinCookiesPB&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

Instructions:

  1. Preheat oven to 325 degrees. Prepare baking sheets by spraying with non-stick cooking spray or covering with parchment paper. Set aside.
  2. 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.
  3. Add the flour, baking soda, baking powder, salt, cinnamon, and cornstarch and mix until just combined. Stir in blueberries.
  4. Scoop out cookie dough by the rounded tablespoon full onto prepared cookie sheets.
  5. 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.

-EAW

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