Pretzel Whoopie Pies with Vanilla Stout Filling

My newish cooking club had a dinner yesterday with the theme American Beer. I was tasked with dessert, and came up with this recipe for Pretzel Whoopie Pies. They turned out extremely well, so I thought I’d share the recipe here.



  • 2 egg yolks
  • 1/2 c minus 1 T sugar
  • 1 T light corn syrup
  • 1/2 c finely ground unsalted mini pretzels
  • 1/2 c cake flour
  • 1 t baking powder
  • 1/8 t salt
  • 4 T butter, softened
  • 1/3 c milk
  • kosher salt
  • 1 c stout beer (Breckenridge Vanilla Porter is excellent)
  • 4 T butter, softened
  • 8 oz powdered sugar


  • Beat egg yolks, sugar, and corn syrup until lightened.
  • Mix pretzel flour, cake flour, baking powder, and salt. Beat in butter and milk. Add to liquid mixture and mix thoroughly.
  • Refrigerate dough for 30 minutes to hydrate evenly. Preheat oven to 350 F.
  • Drop 12 evenly-shaped cookies onto a silpat-covered pan. A ring mold is helpful.  Sprinkle kosher salt over the top lightly.
  • Bake about 14 minutes, until starting to brown around the edges, but still soft.
  • Cool thoroughly on wire racks.
  • Boil beer in a saucepan large enough to deal with foaming up, and reduce to 1/2 c. Cool to room temperature.
  • Mix butter, powdered sugar, and reduced beer into a creamy, delicious frosting.
  • Make sandwiches out of cookies and frosting.

Makes 6 whoopie pies.