What’s better than chocolate chip cookies? Guinness beer in your chocolate chip cookie! Guinness beer and chocolate come together with semi-sweet, dark, and white chocolate chips in these delicious Guinness Chocolate Chip Cookies.
I have spent much of this week outside with them. Securing the yard, adding lighting for safety, and watching them play with my other pups. With all of this going on, I have spent very little time in the kitchen.
However, I did manage to sneak away inside to make these delicious Guinness Chocolate Chip Cookies, just in time for St. Patrick’s Day next week.
You will need to spend a little time over the stove preparing the beer syrup, as I like to call it. It’s a mixture of Guinness beer, brown and white sugars, with espresso powder.
Please be sure to read the directions fully before making these cookies as the beer syrup is a two-step process.
Although it does take up a portion of your time, patience is needed as these cookies will be well worth the wait!
The combination of Guinness beer and chocolate is amazing!
And no, you will not taste the beer in these cookies. At least I can’t.
Now some of you with highly sensitive palates might be able to discern a slight beer flavor in your mouth after eating one of these delicious cookies. But for most of us, we will only taste chocolatey goodness.
Since the alcohol is cooked out as we make our beer syrup, little ones should also be able to indulge in these chocolatey cookies. Of course, that is totally up to you. You might just hide them for yourself, especially once your husband (or wife) find out these cookies are made with beer.
With my new fur babies, I will continue to post at least one recipe a week, instead of two recipes, as I’ve been doing. At least until my fur babies get bigger and I can leave them alone with my other dogs.
And once all starts to come back to normal, I will go back to my regular routine of posting two recipes a week.
Be sure to stop by next week as I’ve got another recipe made with Guinness beer that I’m hoping to share before St. Patrick’s Day.
As always, if you do make these Guinness Chocolate Chip Cookies, please leave a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
Semi-sweet, white, and dark chocolate chips are mixed together with a Guinness beer chocolate cookie dough to make these wickedly delicious Guinness Chocolate Chip Cookies. The perfect treat for St. Patrick’s Day.
- 1 bottle (11.2 ounces) Guinness Beer
- 1/2 cup dark brown sugar
- 3 ounces Guinness beer
- 3/4 cup granulated sugar
- 1 teaspoon espresso powder
- 3 cups All-Purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 2 large eggs, beaten
- 1 and 1/2 teaspoons vanilla extract
- 1 and 1/2 cups semi-sweet chocolate chips
- 1 and 1/4 cups white chocolate chips
- 3/4 cup dark chocolate chips
- wooden spoon
- medium sauce pan
- large mixing bowl
- medium mixing bowl
- cookie scooper or Tablespoon
- cookie baking sheets
- In a medium sauce pan, add 1 bottle (11.2 ounces) of Guinness beer and 1/2 cup dark brown sugar. Reduce liquid over medium to low heat for about 45 to 60 minutes, stirring constantly so sugar doesn’t burn. If mixture starts to boil, turn down until it stops boiling and place on lower temperature.
- After about 1 hour and mixture is reduced and thickened, add remaining 3 ounces of Guinness beer with granulated sugar.
- Bring to a boil and then lower to simmer (lowest heat). Stirring constantly until sugar dissolves.
- After sugar dissolves, stir occasionally until mixture starts to thicken once again, about 20 to 30 minutes.
- Stir in espresso powder and continue cooking on simmer until espresso powder is dissolved completely, about 10 to 15 minutes.
- You should be left with 1 cup + 2 Tablespoons beer syrup after reduction.
- Remove from heat and let cool.
- Preheat oven to 325F degrees.
- Line 2 cookie sheets with parchment paper. Set aside.
- In a medium mixing bowl, add flour, cocoa powder, baking soda, and sea salt. Stir together with a fork. Set aside.
- In a large mixing bowl, cream butter.
- Stir in beer syrup, remaining 1/2 cup of brown sugar, eggs, and vanilla.
- Gradually add flour mixture until thoroughly combined.
- Fold in chocolate and white chips.
- Using cookie scooper, drop cookies onto prepared cookie sheets, leaving 2″ space between cookies.
- Place in oven and bake for 15 to 17 minutes, or until tops are set (no more gooeyness).
- Remove from oven and let cool for 5 minutes before removing off cookie sheet.
- Transfer to a wire rack where cookies can cool completely.
- 3 ounces is equal to 6 Tablespoons.
- I chilled my cookie dough in the refrigerator between bakes.
- To store cookie dough in refrigerator for up to 1 week, wrap tightly with plastic wrap and place in an airtight container or bag.
- You can also freeze cookie dough. Wrap tightly in plastic wrap and place in a freezer-proof bag or container. Can be stored in the freezer for up to 1 month before baking.
Inspired by: Guinness Chocolate Chip Cookies by Lea & Jay.
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