Chocolate Guinness Oreos

120
Chocolate Guinness Oreos

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cookie Ingredients

  • 3

    cups all-purpose flour

  • cup unsweetened cocoa powder

  • ½

    tsp salt

  • ½

    tsp baking powder

  • 1

    cup unsalted butter, softened

  • cups sugar

  • 1

    large egg

  • 3

    tbs Guinness (room temperature)

  • Chocolate Guinness Frosting Ingredients

  • 1

    and ¾ cups powdered sugar

  • ¼

    cup unsweetened cocoa powder

  • ¾

    cup unsalted butter, at room temperature*

  • ¼

    cup Guinness, at room temperature*

  • 2

    oz bittersweet chocolate, melted and cooled to room temperature*

Directions

Cookies: Preheat oven at 350°F. Sift together flour and cocoa powder into a large bowl. Whisk in salt and baking powder until evenly incorporated. Cream butter and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy. Add egg and beat until incorporated. Add Guinness and beat until incorporated. Turn dough onto a lightly floured work surface. Divide into two pieces with a knife or bench scraper. Shape each mound of dough into a ball, flatten into a disk, wrap in plastic wrap, and chill for at least one hour. Roll out one disk of cookie dough on floured counter until 1/4 inch thick. Cut into circles (mine are 2.5 inches in diameter), brushing off excess flour (although it will disappear when you bake the cookies, so don’t go crazy). Repeat the rolling/cutting process with second disk of dough. Bake cookies on a parchment-lined baking sheet for 8 to 11 minutes, until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool. When completely cool, pipe a circle of chocolate Guinness frosting (recipe follows) into the center of half the cookies, leaving a 1/4 inch border (this ended up being between one to two tablespoons of frosting per cookie). Top each filled cookie with an unfilled cookie, and press down slightly – this will “flatten” the frosting and push it to the edges of the cookies. Serve at room temperature. Filling Sift together powdered sugar and cocoa into a small bowl. Cream butter and Guinness until incorporated. Add powdered sugar/cocoa mix and beat on medium high speed until light and fluffy. Add the chocolate and beat until smooth and creamy. *I really cannot stress enough how important it is that butter, chocolate, and Guinness are at room temperature. In one of my “test” batches of frosting, the chocolate was still slightly warm and the Guinness was slightly cool, and when I added the Guinness to the frosting the chocolate “seized” and hardened into little grains. Needless to say, that batch ended up in the trash.


Nutrition

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