They say Oreos are Milk’s favorite cookies, but what about Beer’s favorite cookies? I couldn’t let Beer continue to go through life without a perfect cookie counterpart, so I got to work in the kitchen and produced a few dozen of the best cookie soul mates I could bake! Of course with St. Patrick’s Day coming up I couldn’t resist using the classic Guinness Extra Stout as the base of my cookie concoction. Rich, chocolately, drizzled in caramel, and the perfect complement to an ice cold beer. So this year skip the crowded bars and watered down green beer and instead celebrate at home with a batch of decadent Salted Caramel Chocolate Guinness Cookies!
(makes about 3 dozen depending on size)
For beer syrup:
2 (12oz) bottles of Guinness Extra Stout
1/2 cup packed brown sugar
1/2 cup sugar
1 1/2 Tbs water
1/4 cup heavy cream
1 1/2 tsp vanilla extract
2 3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp espresso powder or finely ground coffee grounds
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 Tbs vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Coarse sea salt for sprinkling
In a large saucepan over medium to high heat, combine Guinness and brown sugar. Bring to a light simmer, stirring occasionally for 35-45 minutes or until mixture is reduced down to roughly 1/3 cup. Remove from heat and let cool.
In a small saucepan over high heat, combine sugar and water. Do not stir! Bring to a boil and cook mixture for 6-8 minutes or until it turns a rich amber color. Remove from heat and carefully pour in heavy cream. Mixture will bubble up, but just continue to stir until mixed. Stir in vanilla extract and transfer to a heatproof container or cup. Set aside until ready to use.
Preheat oven to 350 degrees F (176 degrees C) and line two cookie sheets with parchment paper.
In a large bowl, sift together flour, cocoa powder, espresso powder or coffee grounds, baking powder, baking soda, and salt. In a separate large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, then vanilla extract, and finally the cooled beer syrup until completely mixed. Slowly mix in dry ingredients, scraping down the sides as needed, until all flour mixture is blended in. Fold in chocolate chips.
Drop heaping tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Place in the oven and bake for 10-12 minutes or until edges are set. Carefully transfer to a cooling rack to cool and repeat until you run out of dough. I only baked half of my dough and then froze the rest in a zip-lock bag to use at a later time. If you need to, place caramel sauce that you prepared earlier in the microwave and heat for 20 seconds until slightly runny again. Drizzle as much or as little as you like over the cookies, sprinkle with sea salt, and serve!