Dark Chocolate Guinness Cookies
Medically reviewed by Christiana George Updated Date: December 19, 2022
Ok, Valentine’s is over. Time for some St. Patrick’s Day fun. Are you with me? I had a lot of fun with Guinness recipes last year (Dark Chocolate Rice Krispie Treats, Dark Chocolate Guinness Fudge, and Guinness Dirt Cake Shooters) and already have a few ideas in my head for this year’s celebration. And since St. Patrick’s Day is the day after my birthday, it’s always a celebration. Today I made these Dark Chocolate Guinness Cookies. If you like rich dark chocolate and moist fudgy cookies, you are going to love these.
I wanted a deep, dark, intense cookie, so I used dark brown sugar, dark cocoa, and dark chocolate chips. These flavors really compliment the Guinness beer.
The oatmeal gives the cookies a nice texture. Guinness is a thick, heavy beer. I wanted the cookies to reflect that heartiness. The white chocolate chips change up the flavors a little bit.
The cookies did spread a little, but still remained a good thickness. I used parchment paper on top of my baking pans for these cookies. I am glad I did. The cookies were too soft to remove from the pan right away, so I was able to slide the parchment paper and cookies off the pan, onto the counter to let them cool more while being able to continue using my pan to bake the rest of the cookies.
The cookies came out moist, soft, chewy, fudgy, and absolutely delicious. They taste great on their own with the mix of white and dark chocolate, but if you really want to enhance the flavor, drizzle a little bit of caramel on them and sprinkle on a little bit of sea salt. Oh my, that just brings it to a whole other level of intense flavor.
Come on, join the fun. What will you make with your Guinness for St. Patrick’ Day?
Dark Chocolate Guinness Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert snack dark chocolate guinness beer oatmeal St. Patrick’s Day cookie American
Ingredients (36 cookies)
For the cookies
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/2 cup dark brown sugar
- 1 egg
- 1/2 cup Guinness beer
- 3/4 cup all purpose flour
- 3/4 cup Hershey’s Special Dark cocoa
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 2/3 cups quick oats
- 1 cup white chocolate chips
- 1/2 cup dark chocolate baking chips
Optional toppings
- caramel
- sea salt
Instructions
For the cookies
Preheat oven to 350°F.
In a stand mixer, cream together the butter and sugar until smooth. Then add egg and beer. Mix on low until well blended.
In a medium bowl combine the flour, cocoa, salt, and baking soda. Slowly add the dry ingredients to the mixer bowl.
Add quick oats and mix on low until completely incorporated.
Then add the white chocolate and dark chocolate chips. Mix until they are evenly distributed.
Use a cookie scoop to place batter onto parchment lined baking sheets. Place scoops at least 2 inches apart.
Place in oven and bake for 10-12 minutes. (I baked mine for 12.)
Remove cookies from oven and slide parchment paper with cookies off the baking sheet onto a flat surface and let cool for a few minutes before placing on cooling rack to cool completely.
Optional toppings
Once cooled, you can drizzle cookies with caramel and sprinkle with sea salt before serving. Enjoy!
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Brioche Hamburger Buns, Or Let’s Get That Grill Fired Up
I don’t know about you, but I’ve always viewed hamburger buns as purely functional things. They’re receptacles, carb-wrappers, so you don’t get your hands dirty while eating the truly desirable bits within. Cheese, for instance, and grilled onions, and sauteed mushrooms. Oh right, and the patty too.
Buns are integral to the entire structure of the burger, yet they’ve done little to niggle my desire, warrant my enthusiasm, or raise lustful thoughts (and shouldn’t they? Given their namesake and all). Until now, that is.
These buns—blogged about by Deb and later Sara—are dreamy: as in, they bake like a dream, come together in a cinch, and their ingredients can be found in most anyone’s pantry. They’re also versatile: I chose all-purpose, whole wheat, and rye flour to go in mine, and they came out hearty but light, soft but complex. But most importantly, they raise the hamburger bun to a higher echelon, one that will no longer be left until the end as an afterthought. And is there anything worse than forcing yourself to eat afterthoughts?
You’ll be ready to fire up your grill after making these.
BRIOCHE HAMBURGER BUNS
Adapted from Smitten Kitchen and Sprouted Kitchen
Makes 8 regular-sized buns
Ingredients:
3 Tbsp warm milk
2 tsp active dry yeast
2-1/2 Tbsp sugar
2 large eggs
1/2 cup whole wheat flour
1/2 cup rye flour
2-1/3 cups all-purpose flour
1-1/2 tsp salt
2-1/2 Tbsp unsalted butter, softened
sesame seeds (if desired)
Directions:
In a glass measuring cup, combine one cup warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
In a large bowl, whisk the flours with the salt. Add the butter by rubbing it into the flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape onto a clean, well-floured counter and knead (by scooping it, slapping it onto the counter, and turning) until smooth and elastic (8 to 10 minutes). It should be sticky, so try not to knead in too much flour.
Shape the dough into a ball and return it to the bowl. Cover it with plastic wrap and let it rise until doubled (1 to 2 hours).
Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Gently roll each ball and arrange them 2 to 3 inches apart. Cover the baking sheet loosely and let the dough rise until doubled (1 to 2 hours).
Set a shallow pan with water in it on your oven floor or lower rack. Preheat the oven to 400 degrees Fahrenheit. Beat the other egg with 1 Tbsp of water and brush the egg wash onto the buns. Sprinkle sesame seeds on top, if using. Put the baking sheet in the oven and bake for about 15 minutes (turning halfway through), until the buns are golden-brown. Transfer to a rack and cool.
Note: I kept them in the fridge for about a week after I baked them and they still tasted good. Just heat them up on the grill or toast them right before eating.
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