A table with a plate of peppermint mocha stout chocolate chip cookies and a stout, with a christmas tree background.
Peppermint Mocha Stout Chocolate Chip Cookies

Peppermint Mocha Stout Chocolate Chip Cookies

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If you love cookies that are rich, chocolatey, and just a little bit boozy, these stout chocolate chip cookies are for you. I recently revisited my peppermint mocha chocolate chip cookies and decided to give them a Chews & Brews makeover with SYC Obsidian Export Stout. The result is a festive, indulgent cookie that blends chocolate, espresso, peppermint, and the deep roasted notes of a full-bodied stout — perfect for holiday baking.

The Brewery

SYC Brewing stands for Share Your Craft. The brewery celebrates bravery, creativity, and authenticity — encouraging anyone who has expressed themselves through a craft, or been afraid to, to share their magic anyway. It’s a place that celebrates the brave in all of us, and their beers carry that philosophy: bold, thoughtful, and full of character. Using their stout in these cookies feels like a little nod to sharing craft, both in the kitchen and in a glass.

The Beer

Obsidian Export Stout

ABV: 8.0%

Obsidian Export Stout balances the slight bitterness of deeply roasted coffee beans with the sweetness of dried fruit. Look for notes of espresso and sweet raisins — flavours that amplify the chocolate and mocha in these cookies while keeping them soft in the centre and lightly crisp on the edges.

The Recipe

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Peppermint Mocha Stout Chocolate Chip Cookies

Course Dessert
Keyword baking, christmas, cookies, cooking with beer, holidays
Prep Time 15 minutes
Cook Time 12 minutes
Chill 30 minutes
Total Time 57 minutes

Ingredients

  • ½ cup butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg + 1 egg yolk beaten
  • 2 teaspoons vanilla
  • ¼ cup SYC Obsidian Export Stout or a local craft stout/porter of your choice
  • 2 cups all-purpose flour
  • ¼ cup baking cocoa
  • 3 tablespoons instant espresso granules
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 12 oz bag semisweet chocolate chips
  • Crushed candy cane pieces

Instructions

  1. Melt butter in a medium pot over low heat.

  2. Remove from heat and stir in brown sugar, granulated sugar, beaten eggs, vanilla, and stout. Mix well.

  3. Add flour, cocoa, espresso, baking soda, and salt. Stir until combined.
  4. Fold in chocolate chips.
  5. Scoop 2-tablespoon-sized balls onto parchment-lined baking sheets.
  6. Sprinkle crushed candy cane pieces on top.
  7. Chill dough for 30 minutes.
  8. Preheat oven to 350°F (175°C).
  9. Bake for 10–12 minutes. Edges should be set; centres soft.
  10. Let cool for a few minutes on the baking sheet, then transfer to a rack.

  11. Serve warm with a glass of your favourite stout or a peppermint mocha for a truly festive treat.

4 thoughts on “Peppermint Mocha Stout Chocolate Chip Cookies”

  1. Oh these look delightful! And what a great idea to give as gifts! I will be sharing this on my Pinterest baking board ?

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