Irish Breakfast Cookies Recipe

Name: Irish Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces Guinness extra stout; 3 tablespoons barley malt; 2 3/4 cups white whole wheat flour; 1 tablespoon espresso powder; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 cup butter at room temperature; 3/4 cup granulated sugar; 3/4 light brown sugar; 2 large eggs; 3 cups mixed dark and milk chocolate chunks/chips; 1/2 cup chopped hazelnuts, if desired; 1 tablespoon Irish whiskey, or vanilla extract; Pinch Celtic salt or other artisan salt flakes, optional

Servings: persons

12 ounces Guinness extra stout
3 tablespoons barley malt
2 3/4 cups white whole wheat flour
1 tablespoon espresso powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup butter at room temperature
3/4 cup granulated sugar
3/4 light brown sugar
2 large eggs
3 cups mixed dark and milk chocolate chunks/chips
1/2 cup chopped hazelnuts, if desired
1 tablespoon Irish whiskey, or vanilla extract
Pinch Celtic salt or other artisan salt flakes, optional

1
Reduce the Guinness and barley malt in a heavy saucepan over medium high heat. Stir the mixture to avoid burning and let it reduce down to @ 1/2 cup of syrup (about 30 minutes). Then let the syrup cool a bit.
2
Sift together the flour, cocoa, espresso powder, baking powder, baking soda, and salt in a bowl.
3
In another bowl cream the butter and sugars until light and fluffy, by hand or machine. Beat in the eggs. Add the whiskey or vanilla. Next add in the flour mixture. Then mix in the beer syrup. Finally stir in the chocolate bits and nuts.
4
Cover with saran wrap and refrigerate overnight.
5
Next day preheat oven to 375. Scoop out 1 oz (or 2 tbl) balls on a parchment lined cookie sheet. Optionally, sprinkle a tiny pinch of salt flakes on top of each ball. Leave at least an inch between cookies. Bake 14-16 minutes. Let cool on the parchment and then transfer to a wire rack.

1950

kcal

Calories

107

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces Guinness extra stout, 3 tablespoons barley malt, 2 3/4 cups white whole wheat flour, 1 tablespoon espresso powder, and more.

Yes, Irish Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Irish Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions