**This post is made in partnership with Guinness Beer. All thoughts and opinions are my own.
Black and Blonde Brookie Cookies ~ Or for simplicity sake, so we can get to stuffing our faces faster, Brookie Cookies will work too.
I’m signing each one of you up for this beaut of a cookie. You are going to want it. Think Chocolate Chunk Cookie, Chocolate Chip Cookie rolled into one and then rippled with bites of cheesecake!! And not just ordinary cheesecake either, I infused it with a Guinness reduction.
See where the Black and Blonde comes in now? It’s a play on the popular Black and Blonde drink that’s made by layering Guinness Draught on top of a pale ale. But pssst . . . while we are talking about this, my suggestion – skip the pale ale for Guinness Blonde. Full disclosure: I have a partnership with Guinness, but I would be telling you this even if I didn’t.
Before we get started on these Brookie Cookies, don’t freak when you see the recipe card. Yes, this recipe is a little more work than a normal batch of cookies, but this is no ordinary cookie. Remember you are making three separate components: 2 cookies + a small batch of cheesecake. Along with a reduction sauce—which is easy enough to do, but you can skip it all together for an alcohol free version.
Tips for success:
Can I make each portion ahead of time?
I usually start by making the cheesecake portion first, since it needs to be baked and has a longer chill time. The cheesecake needs to be firm before you scoop and portion it.
As for the chocolate chip cookie and the chocolate cookie dough, you can make both these ahead time as well. Both can be made up to three days ahead of time, which is perfect since both doughs should be firm for the final assembly step.
Are each of the component of these Brookie Cookies good enough to stand alone?
Yes, with one caveat. The cheesecake is a small batch recipe so unless you have a 6-inch pan, I wouldn’t suggest it. Otherwise, the cheesecake will turn out very flat in height.
Do I need to bake the cookies on parchment or silpats?
No, you do not. I usually bake with parchment for easy clean up.
Crazy for cookies? I got you handled.
- 12 oz. cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 egg
- 2 tablespoons Guinness syrup (this is optional - recipe in the instructions)
- CHOCOLATE CHIP COOKIE DOUGH
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 teaspoon honey
- ¾ cup chopped chocolate (milk or dark – your preference)
- CHOCOLATE COOKIE DOUGH
- ¾ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup dark brown sugar
- 1 large egg
- 1 1/2 teaspoon honey
- 1 teaspoon vanilla extract
- To make the cheesecake: Heat oven to 350 F. Place cream cheese, sugar, egg and Guinness syrup** (you can skip the syrup to keep this alcohol free) in a bowl and beat until blended. Pour mixture into an 8x8 pan and bake until set, about 35-40 minutes or until center slightly jiggles when the side of the pan is tapped. Remove from the oven and transfer to a wire rack to cool completely. Once cooled, place cheesecake in the refrigerator for at least four hours, but preferably overnight. Note: Center of cheesecake will fall slightly as it cools. Don’t worry, it’s every bit as delicious and still very useable. **To make Guinness syrup: Place ½ cup Guinness Stout (measured without the head) and ½ cup granulated sugar. Bring to a boil, turn down heat slightly. Stir and cook until liquid reduces by half, about 10 minutes.
- To make the chocolate chip cookie dough: In large bowl, sift together all purpose flour, baking soda and salt. Set aside. In a stand mixer bowl, fitted with a paddle attachment, cream the butter and both sugars until combined. Scrape down the bowl and add the egg, vanilla and honey, mix until just combined. Scrape down the bowl once more and add the flour all at once. Mix on low until just combined and no flour streaks are visible. Fold in chopped chocolate. Cover dough with plastic wrap and set aside in the refrigerator to make the chocolate cookie. Alternately, if you are freezing the dough to bake in the future, use a tablespoon and portion the dough onto a parchment line baking sheet and wrap with plastic wrap, freeze for up to 2 weeks.
- To make the chocolate cookie: In large bowl, sift together all purpose flour, unsweetened cocoa powder, baking soda, baking powder and salt; set aside. In a stand mixer bowl, fitted with a paddle attachment, cream the butter and dark brown sugar until combined. Scrape down the bowl and add the egg, honey and vanilla, mix until just combined. Scrape down the bowl once more and add the flour mixture all at once. Mix on low until just combined and no flour streaks are visible. If you are freezing the dough to bake in the future, use a tablespoon and portion the dough onto a parchment line baking sheet and wrap with plastic wrap, freeze for up to 2 weeks.
- To assemble the cookie: Heat oven to 350F. Line a baking sheet with parchment paper. Portion out 1 tablespoon of cheesecake, chocolate chip cookie dough and chocolate cookie dough; roll all three together into a ball. For a more spotted look like the photo pinch pieces off, then stack and smash the pieces together randomly before forming into a ball. (*Optional: Roll in additional chopped chocolate.) Place dough balls 2-inch apart on a parchment lined baking sheet. Bake until cookies are puffed and golden brown, about 10-12 minutes. Remove from the oven and let cookies rest for 2 minutes on the baking sheet before transferring cookies to a wire rack to cool completely. Store the cookies in an airtight container for up to 3 days.