Post by nana on Mar 30, 2019 8:29:10 GMT -5
Big winner at the brewery crockpot night! This recipe makes about 15 or 16, and I doubled it and made 30 and I could have quadrupled it and I still think they would all have been eaten!!
Preheat oven to 375. Make the filling first, so it has time to chill while you make the rest.
For the filling:
2oz cream cheese, softened
1/4 cup confectioners sugar
1/2 cup marshmallow Fluff
(I added a teaspoon of coconut extract)
Beat cream cheese until smooth with a mixer, add the sugar and beat until fluffy, then beat in the Fluff (and extract, if using).Cover and refrigerate at least 30 minutes.
For the cookie part:
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
4 Tbsp softened butter
1/2 cup packed light brown sugar (I used dark brown, it was fine!)
1 egg
1/3 cup milk
1/4 cup stout (the brewery has a coconut cream stout, so I used that, and added a teaspoon of coconut extract to the filling)
Sift dry ingredients together in a bowl.
In a larger bowl, cream the butter and sugar together until fluffy, then beat in the egg.
Alternately mix in the flour mixture, the milk and the stout.
This makes a pretty thick cake batter.
Drop by level tablespoonfuls onto a parchment paper or silicone mat lined cookie sheet, 2 inches apart. Bake until tops are set and spring back when touched lightly, about 6-8 minutes. Let cool a few minutes on the sheet, then transfer to a cooling rack and let cool completely.
Spread a heaping teaspoonful of filling onto one half of the cookies, and top with the other half. You'll get the feel for how much filling is needed as you go along. Too much and it squeezes out the sides, too little and it doesn't reach the edges.
Obviously, it is useful to count the cookies as you make them so as to come out with an even number! Also, I used both parchment and silicone mats so I could set up all my cookie sheets and do the baking quickly, and I noticed the bottoms are smoother off the silicone. Not a big deal, but as you are spreading the filling the smoother bottoms make it easier. Measuring level tablespoons is a messy proposition, but necessary to ensure the tops and bottoms are equal sizes. Some of mine were bigger or smaller, but we had fun matching them up to fit. I would have used one of those tablespoon sized ice cream scoops if I had one! This was a really easy and quick recipe--from start to finish it was only a little over an hour, so it's a good one to make on those days when lack of planning intersects with the need to bring a dessert! I'm already thinking that the stout could be replaced with, say, Baileys Irish Cream or strong coffee for different flavor profiles, and maybe add cocoa to the filling...
Preheat oven to 375. Make the filling first, so it has time to chill while you make the rest.
For the filling:
2oz cream cheese, softened
1/4 cup confectioners sugar
1/2 cup marshmallow Fluff
(I added a teaspoon of coconut extract)
Beat cream cheese until smooth with a mixer, add the sugar and beat until fluffy, then beat in the Fluff (and extract, if using).Cover and refrigerate at least 30 minutes.
For the cookie part:
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
4 Tbsp softened butter
1/2 cup packed light brown sugar (I used dark brown, it was fine!)
1 egg
1/3 cup milk
1/4 cup stout (the brewery has a coconut cream stout, so I used that, and added a teaspoon of coconut extract to the filling)
Sift dry ingredients together in a bowl.
In a larger bowl, cream the butter and sugar together until fluffy, then beat in the egg.
Alternately mix in the flour mixture, the milk and the stout.
This makes a pretty thick cake batter.
Drop by level tablespoonfuls onto a parchment paper or silicone mat lined cookie sheet, 2 inches apart. Bake until tops are set and spring back when touched lightly, about 6-8 minutes. Let cool a few minutes on the sheet, then transfer to a cooling rack and let cool completely.
Spread a heaping teaspoonful of filling onto one half of the cookies, and top with the other half. You'll get the feel for how much filling is needed as you go along. Too much and it squeezes out the sides, too little and it doesn't reach the edges.
Obviously, it is useful to count the cookies as you make them so as to come out with an even number! Also, I used both parchment and silicone mats so I could set up all my cookie sheets and do the baking quickly, and I noticed the bottoms are smoother off the silicone. Not a big deal, but as you are spreading the filling the smoother bottoms make it easier. Measuring level tablespoons is a messy proposition, but necessary to ensure the tops and bottoms are equal sizes. Some of mine were bigger or smaller, but we had fun matching them up to fit. I would have used one of those tablespoon sized ice cream scoops if I had one! This was a really easy and quick recipe--from start to finish it was only a little over an hour, so it's a good one to make on those days when lack of planning intersects with the need to bring a dessert! I'm already thinking that the stout could be replaced with, say, Baileys Irish Cream or strong coffee for different flavor profiles, and maybe add cocoa to the filling...