“These homemade Oreo cookies are even better than store-bought ones,” declared my friend Michelle, taking a mouse-sized bite of an Oreo cookie to avoid the beer-buttercream filling and the pretzel. I didn’t blame her for wanting to sample an unadulterated cookie bite. I do the same thing. I’m always curious to know how the parts of a dessert taste individually while also seeing how the flavors and textures come together as one.
When enjoyed in one large bite, my homemade pretzel and beer Oreo cookies acheive a splendor that you never knew was missing from regular Oreos. This improvement is due to the extra crunch, extra salt (always a good thing with chocolate), and extra tang.
If anything about this recipe is giving you pause, I would bet it’s the beer in the frosting. In truth, most of my friends couldn’t identify the beer taste. The beer in the frosting simply cuts the sweetness, adds a little sour, and brings a just slightly perceptible aroma of foamy lager being poured into a pint glass.
I baked these Oreo cookies during an Instagram Live on my @cupcakeproject feed and many of you got to witness just how easy the process was. I love that this Oreo cookie recipe (which I’ve shared before, years ago) doesn’t require chilled cookie dough and no rolling pin is needed. You press the cookie dough flat with your hand. On my Instagram video, I put the cookies together with one hand while my other hand held my phone. (Note to self: Buy a phone tripod!)
Leave a comment here or tag me on Instagram if you try these Oreo cookies! I can’t wait to hear what you think!
Homemade Pretzel and Beer Oreo Cookies
- Ingredients from my post on Oreo cookies
- About 30 mini pretzels
- 1/2 cup unsalted butter room temperature
- 2 cups powdered sugar
- 2 tablespoons lager beer
- 1/4 teaspoon salt
Oreo Cookie Instructions
Follow my Oreo cookie instructions through step two.
Take rounded teaspoons of batter and place on a parchment paper- or Silpat-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Use a 2" round cookie cutter to cut the flat batter into perfect circles.
Press a mini pretzel into the center of each cookie dough circle.
Bake each batch for 9 minutes at 375 F. Set on a rack to cool.
Beer Buttercream Instructions
In the bowl of a stand mixer, beat butter on high speed for three minutes until light and fluffy, scraping down the sides of the bowl as needed.
Mix in powdered sugar a little bit at a time.
Mix in beer and salt until fully combined.
Sandwich frosting between cooled cookies.