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.
Chocolate Stout Sandwich Cookies
- Prep Time 30 min
- Total 1 hr 15 min
- Servings 11
- Ingredients 6
Ingredients
Cookies
- 1 3/4 cups from 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- 1/4 cup stout beer
- 2 tablespoons vegetable oil
Filling
- 1 cup bittersweet chocolate chips
- 1/3 cup whipping cream
- 2 tablespoons stout beer
Instructions
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Step1Heat oven to 350°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
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Step2In 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.
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Step3Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
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Step4In 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.
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Step5For each sandwich cookie, spread 1 to 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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