Triple Chocolate Salted Cookies with Guinness Frosting

Happy St. Patrick’s Day, friends!

These cookies are my delicious ode to this raucous holiday, without the green food coloring. However, I added something that is just as important in celebrating today: beer. But just a little bit 🙂

These babies are packed with rich, chocolate flavor and have the fudgy consistency of a small brownie. The sea salt sprinkling the top is the perfect element to balance the sweetness of the Guinness frosting.

If you’re making these for children, or just don’t prefer to use the Guinness, these cookies would be just fine without it, but I really think the Stout beer creates an amazing rich flavor.

These were the perfect way to tip my hat off to the fun-loving, green-beer-drinking, Irish holiday. Whip these up in no time for a special treat. Here’s the recipe!

Triple Chocolate Salted Cookies with Guinness Frosting slightly adapted from The Daily Meal

For the cookies:

1 ½ cups of butter, softened

Âľ cup of dark brown sugar

Âľ cup of sugar

2 large eggs

2 teaspoons vanilla extract

Âľ cup of unsweetened cocoa powder

2 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups dark chocolate chips

2 cups semi-sweet chocolate chips

Sea salt, for sprinkling

Preheat the oven to 350 degrees F. In a bowl with a mixer, combine the butter, sugar, and brown sugar. Beat until smooth. Add the eggs and vanilla extract and beat until incorporated. In another bowl, mix together the cocoa powder, flour, baking soda, and salt. Slowly add the flour mixture to the batter until all is included. The batter will be thick. With a spatula, fold in the chocolate chips. With an ice scream scoop or large spoon, placed rounded scoops of batter onto a greased cookie sheet. Sprinkle with sea salt. Bake for 12-15 minutes. Let cool completely before drizzling with frosting.

For the frosting:

3 1/4 cups of powdered sugar

1/3 cups of beer, Guinness stout for great flavor

Stir the ingredients together until a liquid frosting is formed. Drizzle on cooled cookies. Sprinkle with more seal salt for extra contrast.

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