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!
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.