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guiness stout cookies

Chewy chocolate cookies made with Guinness stout for a rich, malty flavor—perfect for St. Patrick’s Day or anytime you want to impress with something a little unexpected.

Course Cookies

Cuisine American, Irish

Keyword baking with guinness, beer cookies, boozy cookies, chocolate cookies, chocolate stout cookies, dark chocolate cookies, guiness cookies, st. patrick’s day

Servings 36 cookies

Author sunny

Ingredients

guiness reduction

1 1/2 cups guinness stout (12 oz.)
1/3 cup dark brown sugar (packed)
2 tbsp. molasses (NOT blackstrap)

cookie dough

2 sticks butter (softened)
1 cup dark brown sugar (packed)
1/2 cup granulated sugar
2 eggs
2 tsp. crème de cacao (can substitute vanilla extract)
2 cups flour
1 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 cups assorted chocolate (dark, milk, semi-sweet)

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Instructions

for the guinness reduction syrup

In a medium saucepan over medium heat, combine the Guinness, brown sugar, and molasses.
Stir until the sugar has dissolved, then bring the mixture to a boil.
Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15-25 minutes, or until the mixture has reduced by about half and thickened to a syrupy consistency.
Remove from heat and let cool. The syrup will continue to thicken slightly as it cools.

for the cookies

In a large mixing bowl, cream together the butter, dark brown sugar, and granulated sugar until slightly lightened in color. (No need for it to be super fluffy—just well blended and smooth.)
Add the eggs one at a time, beating well after each addition.
Pour in the crème de cacao and the Guinness reduction syrup, and beat until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
Stir in your desired amount of chopped chocolate (chunks, chips, or a mix—it’s your moment).
Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours (overnight if you want even deeper flavor).
When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough by tablespoonfuls, spacing about 1 inch apart on the prepared baking sheet. For extra flair, press a few extra pieces of chocolate onto the tops of each cookie.
Bake for 8–10 minutes, or until the edges are just set but the centers still look slightly soft.
Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

fancy it up!

Salted Upgrade: Sprinkle a pinch of flaky sea salt on top of each cookie just before baking for that gourmet, sweet-meets-savory magic.
Boozy Bonus: Want a stronger Irish vibe? Swap crème de cacao for Irish cream liqueur, or drizzle a bit on top of cooled cookies as a glaze.
Chocolate Choices: Chopped dark chocolate gives you gooey pockets, while semi-sweet chips offer classic chew. Try both!
Freezer Friendly: Scoop dough balls and freeze them for easy “bake when needed” cookie emergencies (they happen).
Chill = Chew: Don’t skip the chilling step—it deepens flavor and helps the cookies hold their shape instead of melting into puddles.

guinness stout cookies