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Chocolate Stout Crinkle Cookies

I think I want my next cookbook to be The Chocolate Stout Cookbook.

It really is my favorite beer to cook with. Not just for the Christmas Cookie of all Christmas Cookies, it’s also awesome for braising meat with.

And even in the dead of summer, in the middle of the Mojave Desert, I’d still drink me some dark beer. In fact, if I could stock my fridge with System of a Stout, I don’t think I’d ever leave my house.

If this is your first time to my little corner of the internet, and you are still a bit skeptical about adding beer to your food, I beg of you to try a chocolate dessert recipe with beer. I’d really like to take credit for cakes and cookies having a beautiful depth, a richness without being overly dense and a slight puff without being dry, but we owe it all to the stout.

Here are my notes about amending your favorite chocolate  dessert recipe with stout:

Replace about 1/2 the liquid with beer.

Up the fat content (an extra egg yolk, a tbs or two of oil) if you replace a liquid, like milk or cream, that has fat in it

Up the sugar a bit (about 1 tbs per 1/4 cup beer, more if you are using an extra bitter stout)

That’s about it. Hope your next chocolate cake will include a dark beer, even if it is from a box (especially if it’s from a box).

Chocolate Stout Crinkle Cookies


  • 1 cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp espresso powder
  • ¼ cup granulated sugar
  • 12 ounces about 2 2/3 cups, chopped good quality dark chocolate (60% cocao)
  • 1/2 stick unsalted butter cut into cubes
  • 1 tbs vegetable oil
  • 1/2 cup Chocolate Stout
  • 2 large eggs
  • 1 cup powdered sugar
  • Makes 18 to 20


  • In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
  • In a microwave safe bowl add the chocolate, the butter and the oil. Microwave on high for 20 seconds, stir and repeat until melted. Don't over heat or the chocolate will seize. Add the beer and stir.
  • Add the eggs to the chocolate and stir until well combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
  • Cover and refrigerate until the dough as has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
  • Preheat oven to 350. Place powdered sugar in a small bowl.
  • Using a cookie dough scoop, make balls just a bit smaller than golf balls, roll into shape with your hands. Place dough balls into powdered sugar, roll until well coated.
  • Line a baking sheet with parchment paper, add cookie balls
  • Bake cookies at 350 for 8-11 minutes or until the edges have set but the center is still a bit soft. Don't over-bake or the cookies will be dry and crumbly.


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Averie Cooks December 6, 2012 um 7:13 am

And I think your next cookbook SHOULD be The Chocolate Stout Cookbook. The cookies look divine!


Denise December 6, 2012 um 7:51 am

These look divine. They’re being made tonight, no question. I needed a good Christmas cookie to add to my lineup.


brandi December 6, 2012 um 7:51 am

last week, I ordered a tasting dinner with dishes and 5 stouts and totally thought of you! The Double Chocolate Stout I had was incredible.


Jackie December 6, 2012 um 8:56 am

That sounds amazing! More people should do beer and food pairings.


amy @ fearless homemaker December 6, 2012 um 9:31 am

I would definitely buy that cookbook if you wrote it! =) and i would definitely eat these cookies if a few magically showed up on my doorstep (hint, hint). They look amazing!


Michelle Collins December 6, 2012 um 11:04 am

I will definitely be making these for the holidays – we always have some kind of stout on hand!


Katie @ Blonde Ambition December 6, 2012 um 12:05 pm

Ahhh I love crinkle cookies! And I am dying to bake with stout – I love the flavor, but I can never drink very much of it. These sound so perfect.


Jackie December 6, 2012 um 7:02 pm

You should do that! It’s the best.


Cathy @ Noble Pig December 6, 2012 um 12:54 pm

These are beautiful and perfect for the cookie tray!


claire @ the realistic nutritionist December 6, 2012 um 1:21 pm

BOOZY cookies? Will you marry me?


Natalie @ The Devil Wears Parsley December 6, 2012 um 1:37 pm

System of a Stout = The most brilliant name for a beer ever! The cookies look fantastic. Must try the cookies AND that beer!


Jackie December 6, 2012 um 7:03 pm

It’s such great beer. I had it at the closing festival for the LA Beer Week.


Eileen December 6, 2012 um 2:56 pm

These sound so great–rich and chocolatey and full of complex stout flavor. Every time I read your blog, I want a beer! Too bad it’s only 3 pm here…on the other hand, I only have to wait a couple hours.


Gerry @ Foodness Gracious December 6, 2012 um 4:47 pm

Hmm, now you’ve got my brain thinking…this may be my next post. Full credit to you of course 😉


Jackie December 6, 2012 um 7:04 pm

I give that idea my full support. Or maybe some beer caramels?


Jen @ Savory Simple December 6, 2012 um 6:07 pm



Ashley – Baker by Nature December 6, 2012 um 7:29 pm

This is divine! I’m totally going to experiment with some chocolate stout this weekend – woot woot!


kora December 6, 2012 um 10:21 pm



Kevin (Closet Cooking) December 7, 2012 um 6:40 am

Those cookies look so good and I like the sound of using a chocolate stout in them!


Kiersten @ Oh My Veggies December 7, 2012 um 7:00 am

I’m planning on bringing a lot of cookies and treats with me when we go home for Christmas this year, so I am hoarding cookie recipes on Pinterest right now. Just added this one to my list!


Ari @ Ari’s Menu December 7, 2012 um 9:55 am

These look like absolute perfection!! I would love to try them with that mint chocolate stout you’ve mentioned before and a little peppermint extract. Mint chocolate crinkle cookies are my favorite…or at least they were until you put beer in a crinkle cookie 😉


Cassie | Bake Your Day December 7, 2012 um 5:17 pm

I love that you are already thinking about the next cookbook! And these cookies – holy cow, amazing! I am making some crinkle cookies this weekend and now I just may be adding some beer.


miller December 9, 2012 um 9:47 am

I think someone should give you a beer just for making this recipe


Nicole @ lapetitebaker December 10, 2012 um 11:16 am

Stoat is my favorite beer to cook with. It always adds a level of flavor you can’t get otherwise. And if you did write a cookbook about chocolate stout, I would buy it in a heartbeat.


addie | culicurious December 10, 2012 um 11:38 am

yum, these look pretty tasty, Jackie. 🙂 I love your commitment to dark beer!


Christie B. December 12, 2012 um 4:51 am

Why must you temp us like this, Jackie?! Not the cookies – the dough is setting up in my fridge as we speak -no, I’m talking about the unobtainable beer! I live in NC, and the mouth-watering System of a Stout is only to be found on the opposite coast! Guess I’d better put in a post script to my letter for Santa. Maybe the reindeer can bring me a growler.

Thank you for all your awesome posts – and all my beer-loving friends thank you as well (they’re all getting chocolate covered beer caramels for Christmas!)


Jackie December 14, 2012 um 2:53 pm

It was such good beer! Wish they bottled it, I would be full stocked at all times. I love a bold stout.


Beer Soaked Erik December 14, 2012 um 11:56 am

We have a holiday cookie exchange at the office on Monday and I’m planning to make these over the weekend. I just have to be sure not to eat them all before Monday. I’ll be using Port Brewing’s "Santa’s Little Helper" Imperial Stout for my cookies.

As always, thanks for all the beer soaked recipes. Love the tips about replacing half the liquid in a favorite recipe with stout. Not sure if I’ll start experimenting or just continue to use the recipes you develop. Cheers!


Jackie December 14, 2012 um 1:55 pm

Thanks Erik! let me know how it goes 🙂


Jennifer December 15, 2012 um 2:54 pm

I would be interested to hear some feedback on anyone else who made these. Jackie, I followed your recipe and directions like gospel but these were a total fail for me. The only variation was my chocolate – I used 72% & maybe that was the mistake, however I would have thought that would have made the cookies richer as it is better quality chocolate than 60%? Triple checked the recipe as I went & let the dough set up overnight, as the hubby was beyond excited to try these. I might add, it is not my first day in the kitchen…


Jackie December 15, 2012 um 4:22 pm

I just tried to email you and the email address you provided wasn’t working. 72% isn’t better quality chocolate, it is a higher cocoa content (therefore, lower milk and sugar content) making it extremely bitter and much less sweet than 60%. If the issue was that the cookies were too bitter, than that is what the problem was. I’m so sorry they didn’t work for you.


Katie December 16, 2012 um 2:56 pm

Mine ended up a little… dry. Any hints on how to fix?


Jackie December 16, 2012 um 3:49 pm

Did you possibly over-bake? They really need to be undercooked a bit, and then they set at room temperature for a fudgey texture.


David December 17, 2012 um 7:16 pm

I made a batch of these this weekend with some of my home brewed chocolate stout, and I must say, these were the best cookies I’ve ever had! Thanks for your website, and can’t wait to get your cook book!


Jackie December 17, 2012 um 8:00 pm

That made my day 😉


H. gg December 23, 2012 um 7:14 pm

hey there just wanted to say that these were great. I think the trick is to underbake them a little bit, like take them out of the oven when you think they need two more minutes


Jackie December 24, 2012 um 12:17 pm

I completely agree, if you over-bake them, they get dry and crumbly.


Cindy March 21, 2013 um 2:05 pm

Basic question: can these recipes be made with flat beer and still work? I have a growler of an absolutely delightful chocolate truffle stout from a local brewery. They say it should be used within 4-6 hours of opening. 1/2 gallon of beer in one day is a bit much for me! So I was hoping to be able to indulge on Friday night and then do some baking on Saturday. Is that workable?


Jackie March 21, 2013 um 7:14 pm

I think so! And the chocolate ice creams I have on the blog would work great too, and they keep for up to three weeks. Sounds like a great beer!


Dena M February 8, 2014 um 10:43 am

I just made these using a Rogue Double Chocolate Stout and they are PERFECT! They are rich but not overly sweet and the stout really come thru! Thank you for this amazing recipe!


alice September 28, 2015 um 1:38 pm

I followed the recipe exactly and they were spectacular. Thanks!


Jackie September 28, 2015 um 1:46 pm

yay! That’s awesome!


Michelle Rittler @ Taste As You Go December 10, 2015 um 6:59 am

Thanks so much for allowing me to feature your recipe in my round-up of 60 Ultimate Cookie Exchange Recipes! Happy Holidays!


Jose April 16, 2019 um 8:50 pm

Hi Jackie,

I’m gonna try this recipe this week; I do have some experiencie with baking cookies, and I do normally do the cookie dough balls first and then refrigerate them overnight; could I do the same thing with this recipe, or should I just follow it like gospel and refrigerate the whole cookie dough overnight and then make the balls?



Jackie April 17, 2019 um 9:15 am

The dough is really soft and often too soft to make balls until set. If you think it looks set enough to shape, go for it!


Jose April 17, 2019 um 11:35 am

Thanks Jackie!


Jose April 21, 2020 um 7:16 pm

Hi Jackie,

Big question. I’ve baking these cookies for almost a year and they’re the most amazing cookies I’ve ever had. However, I’m out of espresso powder, and is not longer available in my country; is there any substitute? Could I just use ground coffee instead? Or, what happens if I don’t use it at all?

Thanks in advanced.


Jackie April 22, 2020 um 9:58 am

I’m so glad you like these! Don’t use coffee grounds, they won’t dissolve. If you have instant coffee, use that.


José Camarena April 23, 2020 um 12:26 pm

Excellent! Thanks.


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