Chocolate Stout Whoopie Pies
- 30m Prep Time
- 8m Cook Time
- 1h 8mReady In
Chocolate stout whoopie pies are a grown-up twist on a childhood favorite, with stout beer adding depth to the chocolate cake. The creamy marshmallow filling makes them a perfect St. Patrick's Day treat.
Ingredients
- 237 ml all-purpose flour
- 59.1 ml unsweetened cocoa powder
- 3.7 ml baking soda
- 1.23 ml baking powder
- 1.23 ml kosher salt
- 118 ml packed light brown sugar
- 59.1 ml unsalted butter at room temperature
- 1 large egg
- 78.9 ml 2 percent low-fat milk
- 59.1 ml stout beer
- 56.7 g cream cheese at room temperature
- 59.1 ml confectioners' sugar sifted
- 118 ml marshmallow cream
Nutrition (per serving, estimated)
Estimated based off 11 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.5 mg
- Iron: 0.87 mg
- Magnesium: 13.6 mg
- Phosphorus: 47.9 mg
- Potassium: 69.9 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour
- 59.1 ml unsweetened cocoa powder
- 3.7 ml baking soda
- 1.23 ml baking powder
- 1.23 ml kosher salt
- 118 ml packed light brown sugar
- 1 large egg
- 78.9 ml 2 percent low-fat milk
- 59.1 ml stout beer
- 118 ml marshmallow cream
Prepare
- 59.1 ml unsalted butter, at room temperature
- 56.7 g cream cheese, at room temperature
- 59.1 ml confectioners' sugar, sifted
Let's Cook
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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.
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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.
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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.
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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.
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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.