Chocolate and stout beer add a distinctive flavor to these sandwich cookies that are made using Betty Crocker® SuperMoist® cake mix - a tasty dessert.
cups Betty Crocker™ SuperMoist™ chocolate fudge cake mix (from 15.25-oz box)
cup stout beer
tablespoons vegetable oil
cup bittersweet chocolate chips
cup whipping cream
tablespoons stout beer
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Onto cookie sheet, drop batter by 2 teaspoonfuls (or use 1 1/4-inch cookie scoop) 2 inches apart.
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
In small microwavable bowl, microwave filling ingredients uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Refrigerate 45 minutes, without stirring, until thickened and spreadable.
For each sandwich cookie, spread 1 to 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
These cookies break from tradition in hat they don’t use an egg.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.