Recipe:
Chocolate Stout Sandwich Cookies With Bourbon Buttercream Filling
Chocolate has the ability to satisfy a sweet tooth and almost instantly cure a bad day. And while Valentine's Day may be over, there's always room for dessert. These sandwich cookies lie somewhere in between the whoopie pie and the Oreo - soft like a whoopie pie, but with the sweet cream filling of an Oreo. The perfect combination, if you ask us. However, if you prefer more of a marshmallowy filling, just swap out the bourbon buttercream for a fluff-based frosting. They're also pretty tasty with a sweet peanut butter-based filling. We used double chocolate stout for the batter, but any stout will do. This recipe makes about 40 cookies.
What You Need for the Cookies
- 1 c. stout
- 1 c. butter
- 3/4 c. dutch cocoa
- 2 c. flour
- 2 c. sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 eggs
- 2/3 c. sour cream
What You Need for the Filling
- 1 1/2 c. powdered sugar
- 1 tsp. vanilla
- 1/2 c. butter, softened
- 1/2 tsp. cinnamon
- 1 Tbsp. bourbon
- pinch of salt
What You Do
- Preheat oven to 350F.
- in a small saucepan, bring stout and butter to a simmer. When butter has melted, whisk in the cocoa powder and remove from heat. Let cool before adding to other ingredients.
- In a large bowl, mix flour, sugar, baking soda and salt. Set aside.
- In another bowl, whisk eggs and sour cream. Whisk in cooled stout mix. Gradually whisk in flour until all is blended. On baking sheets lined with parchment paper, spoon or pipe an even number of small (3-inch) circles of batter. You will probably need to do this in batches if you're making many cookies. Bake for 8-10 minutes, until cookie rounds are firm.
- While cookies cool, combine buttercream ingredients with electric mixer or spoon. Pipe onto one cookie and top it with a second. Repeat until all cookies have been used.
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