Chocolate Mint Crinkle Cookies are a delicious holiday classic. These Chocolate Mint Stout Crinkle Cookies have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!
Have you got your holiday bake on?
I got my hands on some of this Thick Mint Imperial Stout from Southern Tier some time ago. It was really hard to have enough self-control to save some for holiday baking, but I can proudly say I did it. The minute I saw it on the shelf, I knew it would make some really delicious Chocolate Mint Stout Crinkle Cookies.
I was right. These guys baked up like little powdered sugared chocolate brownie bites with just enough of a hint of mint to make them extra special. They’re really easy to make, but you do have to plan ahead in order for the dough to chill.
I knew I was going to be going to the Birdsong 6th anniversary party a couple of Saturdays ago, so I made the dough on Friday night and popped it in the fridge. I told you in this Coffee Vanilla Beer Pound Cake post how it snowed the next day and after drinking beer at 11:00 am, I was inspired to come home and get my holiday bake on. There’s nothing like starting your Saturday with beer at 11:00 am and coming home to bake cookies while watching snow fall.
Chocolate Mint Stout Crinkle Cookie
Chocolate Mint Stout Crinkle Cookies are a delicious holiday classic. These have the additional layer of mint flavor that comes from a chocolate mint stout for a tasty chocolate mint brownie cookie perfect for the holiday cookie tray!
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 I used Hershey's
- 4 large eggs
- 1 tsp vanilla extract
- 1/3 cup chocolate mint stout I used Southern Tier Thick Mint Imperial Stout
- 3/4 cup confectioners sugar
Instructions
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Whisk or sift together flour, baking powder, and salt in a medium bowl.
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In the bowl of a stand mixer using the paddle attachment (or using a hand mixer) beat the sugar and vegetable oil together.
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Beat in unsweetened cocoa powder until combined.
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Add eggs, vanilla, and beer and beat until combined.
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Gradually add flour mixture and beat to combine.
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Transfer dough to an airtight container with lid and refrigerate overnight or at least 4 hours.
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When ready to bake, preheat oven to 350 degrees.
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Line a baking sheet with parchment paper.
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Fill a small bowl with the confectioners sugar.
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Using a tablespoon sized scoop, make small balls (about 1 inch round) by scooping out dough and dropping in the confectioners sugar, roll to cover completely, and set on prepared baking sheet about 2 inches apart.
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Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
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Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
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Store in an airtight container.
Recipe Notes
- Return dough to refrigerator to keep chilled in between batches.
- Using a tablespoon sized scoop, this made 48 cookies.
- If a chocolate mint stout is not available, a chocolate stout can be used and add a tiny bit of mint extract to the dough with the vanilla extract.
