Preheat oven to 375°F. Prep baking sheet with parchment paper or cookie spray.

Pour 12 oz. can of Cookie Exchange Milk Stout into a small saucepan and heat until boiling. Reduce heat to a simmer. Let simmer until reduced to ½ cup of liquid (about 20 minutes). Set aside to cool.

In a large bowl, beat together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, Milk Stout, and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until combined.

Scoop out about 1 tablespoon of dough and roll it into a ball. Place on the prepared baking sheets, about 2 inches apart.

Bake for 8-10 minutes.

Immediately after removing the cookies from the oven, press a Hershey’s Kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tip: serve with a can of Cookie Exchange Milk Stout for the ultimate pairing!

Photo & recipe by Alexandria Gulati from Origlio Beverage. 

For more recipes like these, also check out Origlio Beverage on Instagram.