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1 box (4-serving size) chocolate instant pudding and pie filling mix
2/3 cup stout beer
1/2 cup vegetable oil
3 eggs
Filling
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 cup butter, softened
1 1/2 cups powdered sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon stout beer
1/2 teaspoon vanilla
Instructions
Step 1
Heat oven to 350°F. Line cookie sheets with cooking parchment paper, or lightly spray with cooking spray.
Step 2
In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
Step 3
Bake 8 to 11 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Step 4
In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.
Recipe Tips
For even more chocolate flavor, use a chocolate stout beer.
