- Difficulty 2
- Prep Time 15 mins
- Cook Time 10 mins
- Makes 8 Cookies
You know that bowl of leftover Halloween or holiday candies — and those teeny bags of potato chips — that keep calling your name? Use them up in these fun, funky cookies. This recipe makes a batch of just eight, so prep is quick and easy, and you don’t have to worry about overindulging. We’re extra-fond of these bites because the malty amber ale brings out the warm, inviting vanilla flavour of the dough.
- 5 tbsp (75 mL) salted butter, at room temperature
- 1/2 cup (125 mL) packed brown sugar
- 2 tbsp (30 mL) amber ale
- 1 tsp (5 mL) vanilla
- 1 large egg yolk
- 1/4 tsp (1 mL) baking soda
- 2/3 cup (160 mL) all-purpose flour
- 2/3 cup (160 mL) add-ins (see tip), plus up to 2 tbsp (30 mL) more for topping (optional)
- 1. Place racks in top and bottom thirds of oven and preheat to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- 2. In a medium bowl, using an electric hand mixer on medium-high, beat butter with brown sugar until light and fluffy, 1 to 2 minutes.
- 3. Reduce speed to medium-low and beat in amber ale and vanilla. Beat in egg yolk and baking soda until well combined.
- 4. Using a wooden spoon or rubber spatula, stir in flour until no streaks remain. Stir in add-ins. Divide dough into 8 balls. Arrange 4 balls, at least 3 inches apart, on each of the prepared baking sheets. Sprinkle with additional add-ins (if using) and gently press to adhere.
- 5. Bake in preheated oven, switching and rotating pans halfway through, until edges are golden and cookies are just set, 10 to 11 minutes.
- 6. Let cool on pans on cooling racks for 5 minutes. Transfer cookies to racks and let cool until firmed up, about 10 minutes. Eat warm. Or let cool completely; cookies will keep in a sealed airtight container at room temperature for up to 2 days.
- For the add-ins, use a mix of chopped mini chocolate bars; candy-coated chocolate, peanuts and/or raisins; and small pieces of plain potato chips. If you include the chips, make sure they only account for about one-third of the add-ins; otherwise, the cookies will come out dry and salty. But a small measure will give you a really pleasing salty-sweet tension.