Go Back

Irish Capookie

Julie Espy {White Lights on Wednesday} Inspired by Hayley of The Domestic Rebel Chocolate Stout Cake from Rosie of Sweetapolita
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 3 hours 25 minutes
Servings 1 Capookie, about 8 servings


  • 1/2 batch Rob's Perfect Pie Crust
  • 1/2 batch My Favorite Chocolate Chip Cookies
  • Green food coloring

Chocolate Stout Cake:

  • 3/4 cup Guinness or your favorite stout - like Samuel Smith Oatmeal Stout
  • 3/4 cup unsalted butter
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/8 teaspoons baking powder
  • 1/2 teapsoon salt
  • 1 1/2 eggs
  • 1/3 cup sour cream

Bailey's Buttercream:

  • 1 1/2 cups powdered sugar
  • 1/2 cup unsalted butter at room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons Bailey's Irish Cream
  • Chocolate jimmies for garnish


Pie Crust:

  1. Prepare dough according to recipe directions. {You could use store-bought dough too.} Roll out the pie dough to a large enough circle to fit a 9" deep-dish pie plate. Carefully place the pie dough into the pie dish and fit dough to dish being careful not to crack dough. Trim dough edges to plate. Set aside in fridge.

Cookie Dough:

  1. Prepare cookie according to recipe, but add 6 drops green food coloring to dough before adding chocolate chips. Mix in coloring by hand. Add more food coloring until desired green is reached, and then mix in chocolate chips. Transfer cookie dough to prepared pie dish. Spread cookie dough in bottom of dish evenly. The cookie dough should fill about 1/3 of the pie plate. It's okay to remove some cookie dough from the pie if needed - I did. Place back in refrigerator.
  2. Preheat oven to 350 degrees F.

Chocolate Stout Cake:

  1. In a medium saucepan over medium heat, combine butter and Guinness. Cook until butter is melted. Add in cocoa powder and whisk to combine. Remove from heat. Transfer to a bowl and cool in the fridge for at least 10 minutes.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt; set aside.
  3. In a large bowl, cream together sour cream and eggs. Add chocolate mixture to sour cream mixture. Mix to combine. Add dry ingredients to wet ingredients. Mix until just combined.
  4. Pour cake batter on top of cookie dough until pie dish is about 2/3 full. There will be extra cake batter. Feel free to make mini cupcakes for the kids or your friends. They'll love you.
  5. Bake capookie for 45 minutes. If the capookie is not fully cooked at this time, increase heat to 400 degrees F and cook for about another 10 minutes, until middle is set and a toothpick inserted in the center comes out clean.
  6. Remove capookie from oven and let cool completely.

Bailey's Buttercream:

  1. In a large bowl, cream together powdered sugar, butter, vanilla, and Bailey's until smooth and fluffy - about 2 minutes.
  2. Spread buttercream evenly over capookie. Sprinkle with chocolate jimmies if desired. But seriously, who wouldn't want to add sprinkles?

Recipe Notes

The cookie and cake layers of my capookie kind of melded together along the edges, abut there were distinct layers in the middle. This thing is kind of amazing!