Guinness Chocolate Shamrock Cookie Sandwich Recipe
Chocolate Guinness cookies with a mild mint frosting center are a great way to celebrate St. Patrick's day. These cookies are so good that they disappear right before your eyes. You might need to make two batches.
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Servings: 36 Sandwiches
Equipment
- 1 Hand Mixer
Ingredients
Guinness Mixture
- 1 11.2 oz Guinness
- 1/3 Cup Light Brown Sugar
Cookie Dough
- 2 Cups All-Purpose Flour
- 1 Cup Dutch Cocoa Powder
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Cup Unsalted Butter 2 Sticks / Room temperature
- 1 Cup Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Egg Yolks Room temperature
- 2 Tsp Vanilla Extract
Shamrock Frosting
- 4 Oz Unsalted Butter 1 Stick / Room temperature
- 4 Oz Vegetable Shortening
- 1 Tsp Peppermint Extract
- 1/8 Tsp Green Gel Food Coloring Color as desired
- 1 Pd Powdered Sugar About 4 cups
- 2 Tsp Milk Room temperature
- Pinch of Salt
Instructions
Guinness Mixture
- In a medium saucepan, add the Guinness and brown sugar. Cook on medium-high heat for 20-25 minutes or until mixture measures 1/3 cup. Set aside to cool.
Cookie Dough
- In a small bowl sift the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl cream the butter and both sugars. Add the egg yolks, vanilla extract, and Guinness mixture. Mix until completely combined.
- Mix half of the flour mixture into the butter mixture. Start the hand mixer on low or flour will be all over your kitchen. Make sure to scrape the sides down before adding the rest of the flour mixture.
- Add the 2nd half of the flour mixture and mix just until combined. Refrigerate the dough for at least 2 hours to overnight.
Shamrock Frosting
- In a large bowl cream the butter and vegetable shortening. Add the peppermint extract, salt, milk, and powdered sugar. Mix until completely incorporated.
- Add the food coloring and mix until completely mixed in. Make sure to scrape the bowl to ensure the color is completed incorporated.
- Preheat the oven to 350 degrees. Scoop 1 tablespoon of the cookie dough into the palm of your hand and form it into a ball. Place it on a cookie sheet lined with parchment paper.
- Bake the cookies for 8 minutes. Allow them to cool for 10 minutes while still on the cookie sheet then transfer to a wired rack to completely cool.
- Add the frosting into a piping bag with a round tip. Take 1 cooled cookie and pipe the frosting all around the edges moving into the center of the cookie. Take another cookie and place it on top. Squeeze down slightly to ensure the cookie sticks together. Continue this step until all sandwiches are made. Enjoy!
Notes
- The time can vary when cooking down the Guinness mixture. It depends on the size of the pan you use and how strong your burner is.
- I recommend making the Guinness mixture 1 day in advance and refrigerate. The mixture has a malty flavor which is delicious.
- If you don't chill the dough then your cookies will spread and you won't get a soft chewy cookie. You will get a thin crispy cookie.
- You want to use gel food coloring because it won't change the consistency of the frosting. Start by adding a little coloring and add more to create the desired color. Have fun with this step.
- If you only have liquid then add the coloring and if needed add a little more powdered sugar until you get the desired consistency.
- The cookies need to be completely cooled before adding the frosting otherwise the frosting will start to melt.
- Store the cookie sandwiches in an air-tight container for up to 3 days.
- Cookie dough and frosting can be made 1 day in advance and refridgerate.
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