Chocolate Stout Whoopie Pies

Let's Cook

1. Step 1.

   Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 1 cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ½ cup packed light brown sugar and ¼ cup (½ stick) unsalted butter (at room temperature) in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg. Alternately add the flour mixture and ⅓ cup 2% low-fat milk to the butter mixture, starting and ending with flour, mixing until just combined. Add ¼ cup stout beer and mix until just incorporated.

3. Step 3.

   Drop level tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake until the tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

4. Step 4.

   While the cookies cool, make the filling: Using an electric mixer, beat 2 ounces cream cheese (at room temperature) in a medium bowl on medium-high speed until smooth, about 3 minutes. Add ¼ cup sifted confectioners' sugar and beat until fluffy. Fold in ½ cup marshmallow cream and beat until fluffy, about 3 minutes. Cover and refrigerate for at least 20 minutes before using.

5. Step 5.

   When ready to serve, assemble the whoopie pies: Spread the chilled filling onto the flat side of half the cookies, then top with the remaining cookies, flat side down.