DIY Devils Backbone Beer & Cookie Holiday Gifts
Do It Yourself holiday gifts for the beer lover on your list! All you will need is Devils Backbone beer and a few simple baking ingredients to create your festive and delicious gift. Check out some recipes, baking tips, and gift ideas from our friends on Instagram below. And for even more beer & cookie recipe inspiration, see what Devils Backbone Basecamp Brewpub’s Executive Chef Frank Debons suggests here.
Brown Butter Cookie Dough
Recipe by: Jess Bentley
Ingredients For the Cookie Dough
makes a little over 3 dozen
- 16 tbsp. (1 cup) Unsalted Butter, room temperature
- 1 cup Dark Brown Sugar, packed
- 2 tsp. Vanilla Extract
- 1 tsp. Cornstarch
- 1 tsp. Baking Soda (if you have it, not totally necessary)
- 1 tbsp. of Honey
- 1/2 cup Granulated Sugar
- 1 Egg
- 2 Egg Yolks
- 2 & 1/2 cups All-Purpose Flour
- 1/2 tsp. Salt
- 1 Heath Bar, crushed into pieces (about a half cup)
- 1 cup M&M’s
- ½ cup Sliced Almonds
- Sea Salt, to sprinkle on top
- Melt 8 tbsp (1/2 cup) butter in a medium skillet over medium heat, stirring occasionally. After 5-7 minutes you will notice the butter to turn brown in color and smell nutty. It will have some little brown bits on the bottom of the pan, those are the yummy pieces. Remove from burner and pour into a bowl to cool. Make sure to scrape out all those brown bits too! That’s where the best flavor comes from. Set in the refrigerator for 15 minutes to cool.
- You always want to start with your wet ingredients and then add in your dry. In your mixer, beat the other 8 tablespoons of room-tempature butter with the brown sugar. Mix until smooth. Once mixed, pour in your vanilla extract, cornstarch and honey (add baking soda here if you have it).
- Stop your mixer and pour in your granulated sugar and cooled brown butter. Mix until smooth, about 3 minutes. Now mix in your egg and egg yolks. Continue to mix for another minute or so.
- Since all your wet ingredients are now blended together, now you want to add your dry ingredients. While your mixer is stopped, pour in your flour and salt. Mix on a low speed until everyone is combined.
- With a spatula, fold in your toppings your toppings of choice.
- Cover with plastic wrap and let the dough cool in the refrigerator for at least 5 hours (hint: I usually make the cookie dough the night before and chill overnight).
- Line your baking sheet with parchment paper and preheat the oven to 350F.
- Scoop 1 inch balls on parchment-lined baking sheet. Make sure to space them at least 1 inch apart because they will spread as they bake. Use a fork and smash the middle down slightly (this creates a pretty design) Sprinkle with Sea Salt.
- Bake for 12-15 minutes at 350°F. Once baked, let the cookies cool on a cooling rack for 5 minutes (if you can control yourself, they smell so good). Serve warm or at room temperature.
Ooey-gooey Chocolate Chip Cookies
Recipe by: Phoebe McPherson & adapted from Thug Kitchen’s chocolate chip and almond butter cookies recipe
1.5 cups wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup unsalted almond butter
1/3 cup brown sugar
1/4 cup white sugar
3 tbsp ground flaxseed
2-3 heaping splashes of almond milk
1-2 bananas (very ripe and mashed into large chunks)
2 tsps vanilla extract
A couple HUGE handfuls of chocolate chips
COMBINE your dry ingredients in a separate bowl — flour, baking soda, baking powder.
IN ANOTHER BOWL, mix the sugars together. Then add the almond butter and mix.
Add in the flour and everything else — like I said this recipe is mad simple.
Add chocolate chips and mix.
Stick in freezer for 5ish minutes.
WHILE DOUGH IS GETTING READY FOR COOKIE MAKING:
Preheat oven to 350.
Line baking sheet with parchment paper
Making lil’ balls of dough and place on the sheet. Press down lightly to make a lil’ cookie shape.
Bake these beautiful cookies for about 10-15 minutes — you’ll know when they’re ready.
Let cool for a few minutes then dig in with a Devils Backbone beer — or almond milk or vegan eggnog or whatever suits your fancy.
Almondy Chocolate Chip Cookies
Recipe by: Alicia Wanders
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon almond extract
2 cups chocolate chips or chunks
Preheat oven to 350°F.
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and almond extract in large bowl until creamy. Add eggs, one at a time, beating well. Gradually beat in flour mixture. Stir in chips.
Chill in the refrigerator overnight. Line baking sheets with parchment paper.
Form dough into balls and line cookie sheets.
Bake 9 minutes. Cool before eating.