Yields: 2 dozen cookies
Total Time: 25 minutes
Ingredients:
+ ¾ cup unsalted butter, softened
+ 1 ¼ cups brown sugar
+ 1 large egg
+ ½ cup Sasquatch Stout
+ 1 ¼ cups all-purpose flour
+ 1 cup bread flour
+ ¼ cup unsweetened cocoa powder
+ 1 tsp baking soda
+ 1 tsp baking powder
+ ½ tsp salt
+ 1 tsp cornstarch
+ 1 ½ cups Mini Eggs chopped in half
Directions:
Preheat your oven to 325 F and line two baking sheets with parchment paper.
Cream together the butter and sugar until light and fluffy.
Stir in the egg.
Sift together the flours, cocoa powder, baking soda, baking powder, cornstarch, and salt in a separate mixing bowl.
Add half the dry ingredients to your butter mixture, stir, add half the beer to the batter, stir. Repeat and stir until all ingredients are just incorporated.
Stir in the Mini Eggs.
Use a medium cookie scoop to scoop cookies onto your baking sheets about 2 inches apart.
Bake 12-15 minutes, rotating the pans halfway through.
Cool the cookies on the baking sheet 5 minutes before moving to a cooling rack to cool completely.
ENJOY!
Voted “Best Beer in Canada” for 2014, our Sasquatch Stout is smooth with notes of chocolate, espresso and dark roasted malts.