Peppermint Frosted Chocolate Stout Cookies are the most delicious holiday cookie! A soft brownie cookie made with chocolate stout topped with decadent cream cheese frosting and finished with crushed peppermint for the win!
We’re feeling a bit chocolatey over here.
And all things deliciously stout.
I told you how I started drinking beer at the Birdsong anniversary party then came home to bake cookies while watching the snow. There was Coffee Vanilla Beer Pound Cake and Chocolate Mint Stout Crinkle Cookies involved. What can I say. I get creative and ambitious when I start drinking beer and celebrating at 11:00 am.
What? You don’t?
Anyway, these Peppermint Frosted Chocolate Stout Cookies use a modified version of the Chocolate Mint Stout Crinkle Cookies I posted the other day. I couldn’t miss an opportunity to make and share an easy cookie that can be made different ways. Everyone loves saving time and eating delicious cookies!
So, do you have all of your cookies baked and holiday/Christmas/Hanukkah celebration decorations up? It was a challenge in these parts, but we finally got our tree up last weekend while watching the Panthers game. It didn’t magically appear as hoped, but it got done. We even got a fancy light post for out front porch, some lights for the deck, and a GIANT 7 foot light up Santa for the dock. It’s ridiculously hilarious, but totally fun.
I’m not sure you can appreciate how big this guy is from this picture, but his head almost reaches the roof. And while you are looking up – notice the clock. It’s always 5:00 on the dock! Cheers! Happy Holidays!
Peppermint Frosted Chocolate Stout Cookies
Peppermint Frosted Chocolate Stout Cookies are the most delicious holiday cookie! A soft brownie cookie made with chocolate stout topped with decadent cream cheese frosting and finished with crushed peppermint for the win!
Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups granulated sugar
- 3/4 cup vegetable or canola oil
- 1 cup unsweetened cocoa powder
- 4 large eggs
- 1 tsp vanilla extract
- 1/3 cup chocolate stout or chocolate mint stout
- 8 ounces cream cheese
- 8 tbsp butter, room temperature
- 2 tbsp vanilla extract
- 4 cups confectioners sugar
- 1 cup peppermint candies or candy canes crushed and broken into medium size pieces
Instructions
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Whisk or sift together flour, baking powder, and salt in a medium bowl.
In the bowl of a stand mixer using the paddle attachment (or using a hand mixer) beat the sugar and vegetable oil together.
Beat in unsweetened cocoa powder until combined.
Add eggs, vanilla, and beer and beat until combined.
Gradually add flour mixture and beat to combine.
Transfer dough to an airtight container with lid and refrigerate overnight or at least 4 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a tablespoon sized scoop, make small balls (about 1 inch round) and set on prepared baking sheet about 2 inches apart.
Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
They come out a bit rounded on top, so I just pushed down the tops with the back of a spoon to make them flat to hold the frosting while they were still warm and pliable.
Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
Combine cream cheese, butter, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Gradually add confectioners sugar one cup at a time and beat until smooth.
Using a pastry bag fitted with a tip of choice, fill with frosting and pipe onto cooled cookies.
Top with crushed and broken peppermint or candy cane pieces.
Store in airtight container in refrigerator.
