There are so many things to consider when you think, “What shall I cook or bake for St. Paddy’s Day, this year?”.
While wondering how I could consume even more alcohol on St. Patrick’s Day or any given day, for that matter, I decided to take Crinkle Cookies and fill them with a very hearty beer…Guinness, anyone?
The great thing about Guinness, many people may tell you, is that it’s like a meal in and of itself. Now, imagine a food so amazing that it’s a robust meal and rich dessert all in one…
Are you thinking about it? The answer is right under your nose. Yep, you got it. Guinness. Crinkle. Cookies. Kinda wondering why I never thought to do it before. What’s wrong with this chick? Is it perhaps all the Irish Whiskey she’s consumed?
Nah, that’s crazy talk.
We may never know why I haven’t made these cookies until now, but know this…
If you’re willing to take the time and effort to make Guinness Crinkle Cookies, you’ll be one happy, slightly-tipsy camper. Chewy, crackly Guinness kissed cookies on St. Patrick’s Day? That’s not Leprechaun trickery; that’s the real deal.
Recipe for Guinness Crinkle Cookies
- 1 cup + 1 tablespoons cake flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup Guinness Draught or Extra Stout
- 1 cup dark brown sugar
- 2 tablespoons granulated sugar
- ½ cup butter, plus more for pan
- 1 teaspoon espresso powder
- 1 tablespoon vanilla extract
- 1 egg, large
- ¼ teaspoon kosher salt
- 1 cup semisweet chocolate chunks, I use Ghiradelli 60% cacao
- ½ cup powdered sugar
- 3 tablespoons granulated sugar
- In a small bowl, combine cake flour, unsweetened cocoa powder, and baking powder. Set aside.
- Place Guinness, dark brown sugar, and granulated sugar in a lightly buttered heavy bottomed sauce pan. Do not forget to butter the pan!
- Heat beer and sugars over medium heat.
- Mixture will bubble, but that's to be expected.
- Stir mixture making sure to scrape sides down.
- After about 12 minutes, reduce heat to medium-low.
- Continue to cook mixture until it develops a syrup-like consistency, about 20 minutes.
- Remove from heat and add butter to the pan and stir until melted.
- Pour syrup-butter mixture into a electric mixer bowl.
- Combine mixture at medium speed until butter is fully incorporated, about 1 minute.
- Stop mixer and add espresso powder, vanilla extract and salt. Combine.
- Mix in egg.
- Add the cocoa powder mixture and mix until just combined.
- The batter should resemble a thick cake batter.
- Stir in semisweet chocolate chunks and chill for at least 2 hours or until the dough is solid and can be handled.
- Preheat oven to 375 degrees Fahrenheit.
- Place 3 tablespoons granulated sugar and ½ cup powdered sugar in two separate medium bowls.
- Scoop 2 ounce cookies and toss in granulated sugar, then press into powdered sugar.
- Bake on silpat or parchment-lined sheet pans for 15-16 minutes.
- Let cool on sheet pans for 5 minuted them remove to cooling racks.