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 cup flour
  • ¼ cup cocoa powder
  • 1 tsp 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)
  • 4 tbs unsalted butter (cut into cubes)
  • 2 tbs vegetable oil
  • 1/2 cup Chocolate Stout
  • 2 large eggs
  • 1 cup powdered sugar
  • Makes 18 to 20


  1. In a bowl add the flour, cocoa powder, baking powder, salt, espresso powder, and sugar, mix until well combined. Set aside
  2. 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.
  3. Add the eggs to the chocolate and stir until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined, some lumps are OK.
  5. Cover and refrigerate until the dough as has set, about 3 hours and up to 36. Overnight refrigeration is recommended.
  6. Preheat oven to 350. Place powdered sugar in a small bowl.
  7. 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.
  8. Line a baking sheet with parchment paper, add cookie balls
  9. Bake cookies at 350 for 8-10 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.


51 thoughts on “Chocolate Stout Crinkle Cookies

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

  2. 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.

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

  4. 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.

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

  6. 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 😉

  7. 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!)

  8. 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!

  9. 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…

    1. 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.

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

  10. 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!

  11. 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

  12. 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?

    1. 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!

  13. 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!

  14. 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?


    1. 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!

  15. 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.

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

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