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!
- 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
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.
Fill a small bowl with the confectioners sugar.
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.
Bake at 350 for 10 - 12 minutes. They should have spread out and stay somewhat soft.
Cool for 3-4 minutes on the baking sheet then transfer to a wire rack. Repeat with remaining dough until used up.
Store in an airtight container.
- 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.