Chocolate Stout Shortbread Cookies
Jackie Dodd-Mallory
(Senior Editor)
I need to start a petition.
To change the usually paring of Milk and Cookies to Beer and Cookies. First of all, it’s just a better idea. If you want to lure friends over, "Hey I’ve got beer and cookies" will go over much better than the alternative. Second, milk is gross. Sure, you turn it into butter, cream or cheese and I’m in. But a tall glass of liquid that was recently inside of a cow just makes me gag. I’m not sure if I have ever in my life drank a glass of milk that wasn’t in the form of blended ice cream. Not even as a kid, I was the juice and cookies type. Now, it’s beer. A nice milk stout is as close as you can get me.
So next time you find yourself at my house and I offer you cookies, don’t expect a glass of milk. But I will give you some good beer, and some cookies made with beer. So I hope that’s a good substitution.
Of course it is, it’s beer and cookies.
Chocolate Stout Shortbread Cookies
Ingredients
For the Shortbread
- 1 ½ cups butter softened
- 1 ¼ cup sugar
- ½ tsp almond extract
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 cups flour
- 2 tbs cornstarch
For the chocolate layer:
- 3 cups 18 wt. oz dark chocolate chips (60%)
- 2 tbs heavy cream
- 1 cup plus 2 tablespoons chocolate stout or imperial stout
- 1 tsp Fleur de sel or other flaky sea salt
Instructions
- Preheat oven to 325.
- In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
- Sprinkle with the salt, flour and cornstarch, mix until just combined.
- Line a 9x13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking sheet in an even layer.
- Prick all over with a fork.
- Bake at 325 for 25-30 minutes or until the edges have just started to turn golden.
- In the top of a double boiler (or a metal bowl set over a pot of water, but not touching the water) over gently simmering water, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer.
- Sprinkle with salt. Chill until set, about 3 hours and up to overnight.
- Cut into squares. Chill until ready to serve.
Comments
linda December 23, 2013 um 4:32 am
oh my gosh! these look amazing! what size cookie sheet are you using? thanks!
Jackie December 23, 2013 um 10:30 am
9×13 🙂
samantha December 23, 2013 um 7:07 am
I LOVE that you staged the photo with beer in a milk bottle!
Cassie December 23, 2013 um 7:30 am
I do not drink milk (the thought gives me the creeps) so I am ALL for beer + cookies. 🙂
Katrina @ WVS December 23, 2013 um 8:59 am
I’m with you friend! Beer + Cookies foreverrrrr!! These look great!
Eileen December 23, 2013 um 9:27 am
I definitely would not mind a platter of these on the table for Christmas! So rich & decadent. 🙂
Happy Valley Chow December 23, 2013 um 10:42 am
Oh my goodness gracious, that is just not fair! Posting such a delicious photo online where us followers can’t get to them. Guess I will have to give this a try, nom nom nom!
Happy Blogging!
Happy Valley Chow
Tieghan December 23, 2013 um 8:34 pm
I am a milk and cookies girl all the way, but I also do not drink. I use my booze just for cooking and baking, but I do kind of love the beer in the milk glass!
And obviously these bars!! Killer!
Hope you have a Merry Christmas!
Maria G. December 24, 2013 um 2:32 am
I should say that this recipe is something new and fresh for me. I have never heard anything about it before. Does it take a lot of time to cook it?
Dina December 24, 2013 um 5:50 am
it looks delish!
Kristi @ Inspiration Kitchen December 24, 2013 um 7:10 am
Oh my gosh – these look amazing! These are definitely going on my must-make list. Pinned! Have a Merry Christmas!
Cheremie December 24, 2013 um 8:00 am
I just tasted my yummy cookies for breakfast! My husband and I made these last night. My shortbread was a tad undercooked. Will keep in longer next time. We substituted Happy Ending Imperial Stout by SweetWater for the Stout. Tasty stuff! Thanks for all of your inspiration!
Sarah|pickledcapers December 24, 2013 um 8:42 am
I feel like you’ve opened pandora’s box here…..bourbon and cupcakes…tequila and popsicles….Bailey’s and cocoa puffs….where does this happy madness end?
Tea Temptress January 9, 2014 um 8:13 pm
Bailey’s and cocoa puffs? that has to happen!
Ryan M. December 30, 2013 um 2:36 pm
I am tempted to use Firestone Walker’s Parabola to make these. The only problem is I already hoard that beer so giving up a cup of it will be hard. Still…a bourbon barrel aged stout would contribute some great flavors!
Amber January 8, 2014 um 3:56 pm
I made these last week and they were a huge hit 🙂 It makes a big enough batch that we’re still eating them. Concerned the dough didn’t look golden on the edges I overcooked it a bit- next time I’ll stick closer to the recipe so they aren’t as firm to bite into. I used a chocolate stout and we couldn’t really taste the beer in the chocolate, so next time to make sure the flavor pulls through I plan to use and imperial stout and have some amount of it be reduced into a syrup as was called for in the pub cookie recipe.
Lilly Sue February 7, 2014 um 6:11 am
Yum! This recipe looks like a lot of fun!
Cindy September 23, 2014 um 3:48 pm
I just stumbled upon your site and LOVE it!! Funny story: I grew up in an alcoholic family (ok, that’s not the funny part yet…LOL), and every Christmas we left BEER and cookies for Santa. I truly never thought anything was out of the ordinary until I was in college chatting with my friends about holiday traditions. When they talked of leaving MILK and cookies for Santa I had one of those 'Aha' moments and realized that not everyone left beer with Santa’s cookies. 🙂
Hayley May 5, 2017 um 8:33 am
Just found this recipe and omg i thot i was the only one who left 'santa' beer!
Cindy September 23, 2014 um 3:52 pm
Every year for St. Patrick’s Day I make a Cheddar Cheese Stout Cheesecake. It is not savory…definitely a dessert cheesecake. It has creamy cheddar mixed into the batter; then a stout, which has been reduced to a syrupy consistency, is marbled into the batter. It is very dense, and I use a chocolate cookie crumb crust…delicious!
sue May 4, 2015 um 11:23 am
Made these this weekend for a party. They are very good! everyone loved them.
Natalie December 23, 2015 um 2:22 pm
You’re so right! I’m all about almond milk these days – but like you, love the cheeses and creams. These look delish.