Spent Grain Peanut Butter Kiss Cookies: Soft, Chewy, and Packed With Malty, Nutty Flavor

Spent Grain Peanut Butter Kiss Cookies are a perfect blend of nostalgic comfort and brewing creativity — soft peanut butter cookies with hearty texture from spent grain and the classic chocolate kiss pressed right in.

They bake up golden, tender in the middle, and slightly crisp at the edges, with nutty richness and a beer-savvy backbone that makes them taste just a little more grown up (in the best way).

Ingredients (Makes about 24 cookies)

Dry Mix

• 1¼ cups all-purpose flour
• ¾ cup spent grain (wet, well-drained, and finely chopped)
• ½ tsp baking soda
• ½ tsp salt

Wet Mix

• ½ cup unsalted butter (softened)
• ½ cup creamy peanut butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Optional: 1 tbsp beer (brown ale, porter, or cream ale — malty and smooth)

Finishing

• Additional sugar for rolling
• 24 chocolate kisses, unwrapped and chilled

Instructions

Step 1: Prep the Dough

1. In a bowl, whisk together flour, baking soda, salt, and spent grain.
2. In a separate bowl, cream butter, peanut butter, and sugars until fluffy.
3. Beat in egg, vanilla, and optional beer.
4. Gradually mix in dry ingredients until just combined. Chill dough 30 minutes for best results.

Step 2: Shape & Bake

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Scoop dough into 1-inch balls. Roll in sugar and place 2 inches apart.
3. Bake for 8–10 minutes, until lightly golden and just set.
4. Remove from oven and immediately press a chocolate kiss into the center of each cookie. Let cool on the pan for 5–10 minutes before transferring to a rack.

Serving Suggestions

• Perfect with a glass of milk, a malty pint, or black coffee
• Serve on a holiday cookie tray or beer & cookie pairing board
• Dip half in melted chocolate and chill for a twist
• Try with peanut butter cups, caramel kisses, or dark chocolate drops

Storage

• Keep in an airtight container at room temperature for up to 5 days
• Freeze baked cookies or raw dough balls for up to 3 months
• Reheat slightly for soft centers and gooey chocolate tops

Beer Pairing

In the Dough

• Optional splash of brown ale, cream ale, or porter — smooth, sweet, and not too bitter
• Avoid high-IBU IPAs or sour styles

In Your Glass

• Brown ale, peanut butter stout, or milk stout
• Cream ale for a subtle contrast
• Chocolate porter or vanilla bock for a dessert pairing
• Nitro beers for smooth, rich sips between bites

Final Thoughts

Spent Grain Peanut Butter Kiss Cookies are soft, cozy, and craveable — a cookie classic with a malty, beer-baked upgrade. They’re easy to make, even easier to eat, and a perfect example of how a little leftover grain can go a long way in the cookie jar.

Cheers to warm bakes, melty middles, and beer in every batch! 🥜🍺🍫

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