Guinness Sandwich Cookie Recipe

A sandwich cookie recipe comprised of a pair of crumbly, buttery chocolate shortbread biscuits, with a dark chocolate and Guinness ganache sandwiched in between. The best Guinness beer cookies, and a classic Saint Patrick’s Day treat!

What Inspired This Sandwich Cookie Recipe?

Of the countless kinds of biscuits available in a typical UK grocery store, the humble shortbread biscuit will always rank near the top of the list. Traditional shortbread requires just a few simple ingredients: butter, flour, sugar, and sometimes a pinch of salt. And yet, these pantry staples somehow combine to form a buttery, crumbly, crunchy, impossible-to-resist cookie.

In this recipe, I’ve opted for a dark chocolate shortbread, made with unsalted butter, all purpose flour, vanilla, confectioner’s sugar, and cocoa powder. After rolling the dough, cutting it with a cute flower-shaped cutter. Then after allowing the cookies to bake and cool, I’ve filled the chocolate shortbread with a creamy, Guinness-infused dark chocolate ganache. To finish, I’ve dusted a fine layer of unsweetened cocoa powder on top. The subtle bitterness of the beer complements the chocolate ganache and buttery shortbread for a boozy chocolate treat.

When to Enjoy Chocolate Guinness Cookies

These sandwich-style biscuits work equally well for casual snacking and more formal gatherings. Serve them on a dessert table, offer them up at an (adults-only!) bake sale, or bring a plate to a weekend get-together, where friends can enjoy the beer-and-chocolate combo with a cup of coffee or an ice cold pint.

Of course, the classic Irish beer in the dark chocolate ganache makes this sandwich cookie recipe ideal for celebrating Saint Patrick’s Day. But these ganache filled cookies are just as nice when reading the newspaper at the kitchen table on a lazy weekend afternoon—try dunking them in a cup of hot black coffee, or a mug of your favorite black tea.

Choosing The Best Chocolate for This Sandwich Cookie Recipe

The cocoa powder and dark chocolate you choose will create the dominant flavors in your finished cookies, so be sure to select good-tasting ingredients. I suggest opting for a high-quality cocoa powder (I’ve had good luck with Rodelle, as well as Food Thoughts Organic Cocoa Powder) and a dark chocolate couverture from a brand like Valrhona or Callebaut.

For this particular batch I chose Rodelle cocoa powder and Callebaut 54.5% dark chocolate.

Which Cookie Cutters Should I Use?

I used a flower shaped cutter, about 2 inches in size, to cut my biscuits, and a tiny flower cutter for the centers. However, you can use any cutter shape you’d like, such as circles, squares, hearts, or stars.

I own a set of assorted miniature cookie cutters which frequently come in handy for cookie recipes like this one. A mini cutter set is one of the most versatile tools you can add to your kitchen, and they’re easily purchased from Amazon. From pretty pie crusts to fondant cake decorations, you’ll be surprised how many ways you’ll find to use them in your baking projects.

If you do not have a miniature cutter, you can use a bottle cap or the larger end of a metal piping tip to cut the holes which allow the ganache to peek through.

Sandwich Cookie Recipe Tips and Tricks

If you don’t have Guinness on hand, feel free to substitute another beer. You can also replace the Guiness with extra whipping cream if you want to make an alcohol-free ganache. However, keep in mind that removing the alcohol will change the taste of the finished biscuits—no alcohol will a yield a fairly standard chocolate-filled cookie, rather than a boozy, beer-inspired biscuit.

Freezing your biscuits on the tray will help to prevent them from spreading in the oven. Do not skip this step!

It takes a few minutes for the chocolate ganache to reach the proper consistency for piping. (You want it to be thick and not runny, but still thin enough to flow easily from the piping bag. Think Nutella, or creamy peanut butter.) If you’re in a hurry, you can put the bowl in the refrigerator, but proceed with caution. Too much time in the fridge and your ganache will solidify. (If this does happen, you can rewarm the ganache over a bain marie, or use a melon baller to make a batch of boozy truffles instead!)

Make-Ahead and Storage Suggestions

You can prepare the chocolate shortbread cookie dough up to 24 hours in advance. Flatten into a disc, wrap in clingfilm/plastic wrap, and refrigerate until ready to roll.

Layer filled biscuits between sheets of parchment and store in an airtight container in the refrigerator for up to five days. Unfilled biscuits also freeze well. To freeze, layer between sheets of parchment and freeze in an airtight container for up to three months.

Other shortbread cookie recipes you might enjoy:

Earl Grey Cookies
Chocolate Orange Shortbread Cookies
Chocolate Pecan Shortbread
Funfetti Slice and Bake Shortbread

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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