Ingredients
1 3/4
cups from 1 box (15.25 oz) Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
1/4
cup stout beer
2
tablespoons vegetable oil
1
cup bittersweet chocolate chips
1/3
cup whipping cream
2
tablespoons stout beer
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
In 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.
Bake 10 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
In 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.
For each sandwich cookie, spread 1 to 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
