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.
Servings 36 cookies
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)
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.