Chocolate Stout Cookies With Irish Cream Frosting

Chocolate stout cookies bring together deep cocoa and the malty richness of Guinness, then get crowned with a creamy Irish cream frosting. The stout does not make them taste boozy; it just deepens the chocolate and keeps the crumb soft. They are a fun bake any time you want something a little grown-up.

The dough is simple to mix and just needs a short chill before baking. The Irish cream frosting comes together in one bowl while the cookies cool.

Chill the dough for an hour so the cookies hold their shape and bake up thick.

Why You’ll Love These Chocolate Stout Cookies

• The Guinness makes these chocolate stout cookies taste deeply of cocoa, not bitter
• A soft, cake-like center pairs with the creamy frosting on top
• The Irish cream frosting adds a smooth, mellow finish to each bite

Ingredient Notes

These are just shopping notes on the key players. You will find the exact measurements in the recipe card further down the page.

• Guinness: the stout brings malty depth and keeps the cookies moist
• Dutch process cocoa: it gives a darker color and a smoother chocolate flavor
• Brown and white sugar: using both adds chew and a little caramel note
• Irish cream: Baileys works well for the frosting and adds a gentle sweetness

For equipment, a stand mixer makes creaming the butter and sugars easy, and cookie sheets plus a cooling rack handle the baking. A sifter helps keep the cocoa and flour lump-free.

How to Make Chocolate Stout Cookies

Making chocolate stout cookies is straightforward: cream, mix, chill, bake, and frost. The dough needs a rest in the fridge, so plan for a little wait before baking.

1. Cream the butter, both sugars, eggs, and Guinness until light and fluffy
2. Sift together the flour, cocoa, baking soda, and salt in a separate bowl
3. Add the dry mix to the wet by the heaping spoonful, mixing just until combined
4. Chill the dough for 1 hour, then drop heaping tablespoons onto cookie sheets
5. Bake at 350 degrees for 13 minutes, rest on the pan a few minutes, then cool fully and frost

This recipe makes about 12 cookies, and it doubles easily for a bigger batch. Let the cookies cool completely, for at least 20 minutes, before frosting so the buttercream does not melt.

Storage Options

These frosted stout cookies keep nicely for a few days, if they last that long. An airtight container is your friend here.

1. Store frosted cookies in an airtight container for up to 3 days
2. Keep unfrosted cookies at room temperature for up to 5 days
3. Freeze unfrosted cookies for up to 2 months, then thaw and frost

Variations & Substitutions

Want to tweak these chocolate cookies? A few simple changes let you tailor them to taste.

1. Swap the Guinness for another stout or a porter you enjoy
2. Use vanilla buttercream if you want to skip the Irish cream
3. Fold mini chocolate chips into the dough for extra richness
4. Add a pinch of espresso powder to boost the chocolate flavor

What to Serve with Chocolate Stout Cookies

These rich chocolate stout cookies are a treat on their own, but a few pairings make them feel like a real dessert spread. Keep the drinks cozy and the sweets varied.

1. A cold glass of milk or a mug of strong coffee
2. A scoop of vanilla ice cream alongside
3. Another cookie-butter favorite like this cookie butter bundt cake with ganache
4. A sweet, crunchy snack such as these cookie butter popcorn bars

Before you preheat the oven, here are a few questions bakers often ask.

Deeply chocolatey with a smooth Irish cream finish, these cookies are a festive bake worth the short chill time. Mix the dough, let it rest, and frost once they are cool.

A Beautiful Bite

Chocolate Stout Cookies With Irish Cream Frosting

4.75 from 4 votes

A rich chocolate Guinness cookie frosted with Irish buttercream frosting. A decadent cookie that will have your Irish (or non) eyes smiling.

Prep:20 minutes mins

Cook:13 minutes mins

Total:1 hour hr 33 minutes mins

Servings:12 cookie

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 1 cup unsalted butter at room temp
• ▢ 1 cup Dixie Crystals white sugar
• ▢ 1 cup Dixie Crystals brown sugar
• ▢ 2 eggs
• ▢ ½ cup Guinness
• ▢ 2½ cups flour
• ▢ ⅔ cup Dutch process cocoa
• ▢ 1 tsp baking soda
• ▢ ½ tsp salt
• ▢ 4 cups Dixie Crystals powdered sugar
• ▢ 2 sticks unsalted butter at room temp
• ▢ 3 Tbsp Irish Cream I used Bailey’s
• ▢ 2 Tbsp milk

Instructions 

• Preheat oven to 350º.
• In a stand mixer on medium speed, cream together the butter, sugars, eggs and Guinness until light and fluffy.
• In a separate large mixing bowl, sift together the flour, cocoa, baking soda and salt.
• Add the flour mixture by the heaping Tbsp to the sugar/egg/Guinness mixture. Mix over medium speed just until it all comes together.
• Refrigerate dough for one hour.
• Drop heaping tablespoons of dough onto cookie sheets. Bake at 350º for 13 minutes. Take out of oven and allow to rest on cookie sheet for several minutes. Then transfer to cooling rack and cool completely.
• Prepare frosting…
• Place all frosting ingredients into stand mixer bowl and beat until light and fluffy. Frost completely cooled cookies. Store any leftover cookies (as if!) in an air tight container.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 1.1gProtein: 1.3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 4.3gTrans Fat: 0.6gCholesterol: 68mgSodium: 118mgPotassium: 18mgSugar: 0.9gVitamin A: 25800IUCalcium: 120mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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