Dark Chocolate Guinness Cookies
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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Churro Cupcakes with Cinnamon Mascarpone Frosting
I ran across a recipe for churro cupcakes online and immediately thought of the yummy fried pastry, rolled in cinnamon sugar, and filled with warm gooey dulce de leche that one of our Argentinian friends made for us. For Argentinians, they just aren’t churros unless they are filled with dulce de leche. I can agree to that one. I had my fair share of dulce de leche when I visited Buenos Aires two years ago with my husband to visit his family. I think they put it in or on just about anything. It’s good stuff. One day I will try to make some myself, but for now I will continue to buy it at the store. As a busy mom, recipes need to be kept easy.
So anyway, I knew that if I made churro cupcakes, they had to be filled with dulce de leche. I had some left over from my recent recipes, so it worked out good. First I picked out a recipe for the cupcakes. I chose one from Bakingdom-But I didn’t want a cream cheese frosting, so I chose a mascarpone frosting from Martha Stewart You can’t go wrong with Martha.
Churro Cupcakes with Cinnamon Mascarpone Frosting
by The Sweet Chick
Prep Time: 20-30 min.
Cook Time: 14-16 min.
Keywords: bake dessert cinnamon dulce de leche mascarpone cheese cupcake
Ingredients (18 cupcakes)
FOR THE CUPCAKES
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 (1 stick) cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk, at room temperature
FOR THE CINNAMON SUGAR
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
FOR THE FILLING
- 3/4 cup dulce de leche
- 1/4 cup sour cream
FOR THE FROSTING
- 1 cup heavy cream
- 8 ounces mascarpone cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- 1/4 tsp. cinnamon
Instructions
To make the cupcakes
Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
Fill each muffin cup with 2 tablespoons of batter. I used a measuring spoon. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 2 to 3 minutes, then dip the top of each cupcake into the cinnamon-sugar mixture to coat it. You really have to smush them in there to get it to stick. Allow the cupcakes to cool completely before filling.
To fill the cupcakes
Combine the dulce de leche with the sour cream and mix well. The sour cream makes the dulce de leche less sticky and easier to pipe. Put the mixture into a piping bag or a thick plastic bag with the edge snipped off. Make a hole in each of the cupcakes, making sure you do not go all the way to the bottom. I used an apple corer. It worked quite well. Then pipe the mixture into each cupcake and fill to the top.
To make the frosting
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone, cinnamon and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately. After frosting the cupcakes, sprinkle a little bit of the left over cinnamon-sugar onto the frosting.
I made a good match with these recipes. The cupcakes were a perfect blend of cinnamon and dulce de leche. And the frosting was like eating a cloud from heaven. It was well worth the extra money for the mascarpone cheese. Just looking at this picture makes me want to lick the screen. I will go compose myself now.
Cupcake recipe by Bakingdom
Filling recipe by The Sweet Chick
Frosting recipe adapted from Martha Stewart
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