Celebrate St. Paddy’s Day with an Irish twist on chocolately treats. Folding stout into the batter adds richness and depth to make a childhood favorite a little more grown up.
1 c. all-purpose flour
1/4 c. unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. packed light brown sugar
4 tbsp. unsalted butter, at room temp
1 large egg
1/3 c. 2% low-fat milk
1/4 c. stout
2 oz. cream cheese, at room temp
1/4 c. confectioners’ sugar, sifted
1/2 c. marshmallow creme
- Heat oven to 375°F. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated.
- Drop level tablespoons of batter onto the prepared baking sheets, spacing 2 in. apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 minutes, then transfer to wire rack and let cool completely.
- While cookies cool, make filling: Using an electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow creme and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.