Hello! Happy Wednesday! St Patricks Day is right around the corner (next Tuesday!) So I’m gearing up to bring you all of the irish inspired recipes over the next couple of days! So first up — these Chocolate Guinness Whoopie Pies.
Now I’ve made these before — you can check out the original post here — but I thought they deserved a bit of an upgrade for St Patties so I subbed the milk in the original recipe for Guinness! The beer brings a dark, slightly bitter edge, to the whoopie pie cookie rounds which is nicely balanced by the super sweet marshmallow buttercream inside. So good!
They are also ridiculously easy to make and take no more time than a normal cookie recipe (about 20-30 minutes). They require no chill time and are easy to whip up the night before your event or taking them to work. Super easy weeknight baking!
So I hope you enjoy the recipe — get your irish on and grab a Guinness, its going to be fun! See you next time!
Chocolate Guinness Whoopie Pies
For the Cookies:
- 2 Cups all-purpose flour
- 1/2 Cup Cocoa Powder
- 1/2 Cup Granulated sugar
- 1/2 Cup Brown sugar
- 1/2 Cup 1 Stick Unsalted Butter
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 Salt
- 1 tsp Vanilla
- 1 Egg
- 1 Cup Guinness Stout Beer
For the Filling:
- 1/2 Cup I Stick butter
- 1/2 Cup Marshmallow Fluff
- 3 Cups Powdered Sugar
- 1 tsp vanilla
- 1 tsp almond extract
- 1/2 tsp salt
- 1 tbsp milk
Preheat your oven to 350°F and line sheet pans with parchment paper.
In the bowl of a stand mixer, cream butter until light & fluffy. Add both sugars & mix until pale yellow.
Add the egg followed by vanilla & mix to combine.
In a separate bowl combine dry ingredients & whisk or sift to combine.
add 1/3 of the dry goods to the mixer, followed by a 1/2 cup of the Guinness. Alternate until all ingredients are combined.
Using a 1 inch cookie scoop, scoop batter on to parchment lined cookie sheets 2 inches apart. Batter will be fairly loose and sticky. Don’t worry if cookies spread slightly on the pan — totally normal!
Bake for 10-12 minutes until cookies are set. They will spread out on the pan. Cool on the pan for 5 minutes and remove to a cooling rack. While cookies are cooling, mix up the filling.
For the filling, cream butter and marshmallow fluff together in your stand mixer
Add vanilla extract & salt followed by powdered sugar. Add the sugar slowly to avoid a kitchen covered in sugar! add the milk as needed — you may need more or less depending on your mix. Beat until firm peaks form
Fill a piping bag with your favorite tip and pipe frosting on the flat side of one cookie. Sandwich with another and ta-da. All done.
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temp before serving.