1 cup all purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp kosher salt
1/2 cup light brown sugar
4 T unsalted butter, room temp
1 large egg
1/3 cup 2% low fat milk
1/4 cup stout
FOR FILLING:
2 o. cream cheese, room temp
1/4 cup confectioners sugar, sifted
1/2 cup marshmallow creme

1 cup all purpose flour 1/4 cup unsweetened cocoa powder 3/4 tsp baking soda 1/4 tsp baking powder 1/4 tsp kosher salt 1/2 cup light brown sugar 4 T unsalted butter, room temp 1 large egg 1/3 cup 2% low fat milk 1/4 cup stout 2 o. cream cheese, room temp 1/4 cup confectioners sugar, sifted 1/2 cup marshmallow creme

Heat oven to 375.
Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
In large bowl, using electric mixer, beat brown sugar and butter until light and fluffy about 3 minutes. Alternately add flour mix and milk, then stout, mixing just until incorporated.

Drop level tablespoons of batter onto prepared sheets, spacing 2 inches apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Transfer to wire rack to cool completely.

While cookies cool, using electric mixer beat cream cheese until smooth, about 3 minutes. Add confectioners sugar and beat until fluffy. Fold in marshmallow creme and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes.

When ready to serve, spread filling on one cookie and top with another.