Guinness Chocolate Cookies are a perfect combination, these cookies are the perfect treat for your St. Patricks Party! Guinness is cooked down to create a concentrated flavor helping make a delicious Guinness Chocolate cookie!
DAMMMMMMMN these cookies are for chocolate lovaaahhs! So if you don’t love chocolate get the HELLLL OUT! I’m only joking 😉 but go check out these cookies or something. But at least make these for St. Patricks Day!
Anyways back to these Guinness Chocolate Cookies. Well, first of all, they have Guinness in them. So, of course, they win right off the bat, cookies, and booze! And for those of you who have never baked with Guinness before it doesn’t make the baked good taste like Guinness it just really intensifies the chocolate flavor. It’s like the real deal for chocolate lovers. AKA me!
But because I am not a dark chocolate lover, I stick to milk most of the time, I had to through some milk chocolate chunks in there too. I mean come on look at that chocolate meltiness going up in that cookie. It’s outrageously finger lickin good.
So there is cocoa powder, dark chocolate chips, and milk chocolate chunks AND reduced Guinness so the chocolateness is redic. You chill this dough but hey I almost like dough that you chill better because who doesn’t just love taking dough straight out of the fridge to bake? That’s why the store bought dough is the best! But this is better none of that junk you cannot pronounce.
I have a feeling these cookies would be fantastic with a scoop of ice cream, not speaking from experience or anything. On that note I might need to make these again for Paddy’s…
Fancy some more boozy recipes?
- Guinness Gingerbread Cake Recipe
- Guinness Chocolate Brownies Baileys Cream Cheese Frosting
- Baileys Mint Truffles
- Baileys Tres Leches Cake
- Boozy Chocolate Tart
Please let me know if you make these Guinness Chocolate Cookies and leave a review below!
Sign up to get recipes in your inbox- click here to sign up! And make sure to follow us on Pinterest, Instagram, Facebook & Twitter!
*New photos added 03/18
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Guinness & Chocolate are a perfect combination, these cookies are the perfect treat for your St. Patricks Party!
Ingredients
Guinness Mixture
- 1–11.2oz bottle of Guinness
- 1/3 cup brown sugar
Cookie Dough
- 8oz (1 cup) Unsalted butter, softened
- 200 Grams (1 cup) Light Brown Sugar
- 100 Grams (1/2 cup) Granulated Sugar
- 2 Large Eggs, at room temperature
- 1 tbsp vanilla extract
- 250 Grams (2 cups) All-Purpose Flour
- 1 cup cocoa powder, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup dark chocolate chips
- 1 1/4 cup milk chocolate chips
Instructions
Guinness Mixture
- In a saucepan over medium heat cook the Guinness and brown sugar together for 15-20 minutes. The mixture will reduce to 1/3 cup. Set aside to cool for a few minutes.
Cookie Dough
- In the bowl of an electric mixer beat butter for 2 minutes, add sugars and beat for another 4 minutes. Add eggs and vanilla mix for 2-3 minutes until fully incorporated. Mix in Guinness mixture.
- In a medium bowl mix together flour, cocoa powder, baking soda, and salt.
- Slowly add dry ingredients into wet ingredients, until just combined. Fold in chocolate and let chill for at least 2 hours or up to 2 days.
- Preheat to 350F and line a baking sheet with Silpat liner, if using. Using a medium cookie scoop pace a heaping scoop (2 tbsp) of dough on the sheet and place more chocolate on top of each dough for looks if you want. Bake for 9 minutes, the dough will be just set but take out of the oven and let cool for 10 minutes before transferring to a wire rack.
Notes
*Total Time includes Chill Time
Keywords: boozy baking, boozy cookies, guinness chocolate, guinness cookies, double chocolate cookies
Some other recipes you might love:
Salted Caramel Banana Bread
Chocolate Dipped Brown Butter Cookies
I’M A CHOCOLATE LOVAH!! ME ME MEEEE! These cookies are enough to make me give up my St. Patrick’s grinche-it-tude!
Haha how can you not love Paddy’s?!?!!
*sigh* It’s just not for me. For one…I don’t drink. so there’s that. Then there’s the fact that I hated the color green as a kid and got a looot of grief for not wearing it on st. patrick’s daaay lol
I so need to try Guiness + chocolate. These cookies look seriously amazing!
Yes Dorothy you need to!
what a great st patricks day treat! 🙂 These look delicious
I absolutely positively must smash my face into the Guinness cookie dough. I mean, seriously. You’re a temptress. Top this shizzz with some ice cream, foo!
Mmmm Guinness. I’ve used it for baking quick breads but never cookies. Chocolate and Guinness is such a good flavor combo!
they look delicious!
Thanks Dina!!
Elizabeth, I love the way you like to chill the dough before baking. Loving this whole creation with the Guinness… and you did it with cookies! You’re just awesome!
Is this cookie batter suppose to be so wet? Will chilling the batter over night help the batter solidify?
The cookie batter is not super wet when I make it. But it is some what wet so yes, chill it. Definitely helps for thick, chewy cookies! Lmk if I can help with anything else 🙂
The batter is almost like a very thick mousse, it holds together ok, but perhaps this batter will just make for some very moist and soft cookies. I’m going to let it chill overnight and then bake some of the batter tomorrow. Either way the results will be yummi and my friends will eat them all! 🙂
Does the guinness mixture reduce by 1/3 cup or to 1/3 cup?
To 1/3 🙂
So I’m literally in the middle of making this I used the right size Guinness and cooked it for 20 minutes and it reduced to 1 cup. Not 1/3 cup. Should I use the entire cup or only 1/3 of it? Did I do something wrong? Help!
Hi Rachel I would use 1/3 of the liquid- any more will ruin the dough making it too liquid and you won’t end up with cookies. Any more questions let me know- you can Dm me on Instagram too!
Followed recipe; after cooking Guiness and sugar mixture 15-20 minutes (even added a couple more minutes) I still had more than 1/3 cup. Should mixture be cooked at a slightly higher heat (I followed a different recipe prior to this and my ‘syrupy’ mixture turned into hard candy). Was the reduction supposed to thicken some?
The mixture does not turn syrupy its just less volume, it’s reduced but not all the way to a syrup or a thicker texture. Hope this helps. Let me know how they turn out! XO