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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.