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Chocolate Stout Sandwich Cookies

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 11
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Chocolate and stout beer add a distinctive flavor to these sandwich cookies that are made using Betty Crocker™ Super Moist™ cake mix - a tasty dessert.
Updated May 17, 2022
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Ingredients

Cookies

Filling

  • 1 cup bittersweet chocolate chips
  • 1/3 cup whipping cream
  • 2 tablespoons stout beer

Steps

  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
  • 2
    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.
  • 3
    Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
  • 4
    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.
  • 5
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These cookies break from tradition in hat they don’t use an egg.

Nutrition

Nutrition Facts are not available for this recipe
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