Anyone who knows me knows that I love raspberry flavored everything. It's my favorite kind of cheesecake, my favorite filling in chocolate, and now it's become my favorite flavor stout! I am so excited to team up with DuClaw to share this easy & delicious recipe with you today. It's perfect for Valentine's Day, or any day really, and the cookies taste delicious! For this recipe I used their Naked Fish chocolate raspberry stout.
Preheat oven to 350 degrees.
First mix the cake mix with the baking soda in a large bowl.
In a separate bowl whisk your eggs, oil, and vanilla extract.
Mix together in the large bowl (it's going to be super sticky-be prepared!).
Once all the dry pockets of the mixture are gone, you are ready to add your stout!
Mix in the stout with your hands, and once you are finished spoon 1 inch balls onto your pan.
(I sprayed my non-stick pan prior, just incase).
Bake for 10 minutes (they will brown faster because of the stout) and let them cool for 3 minutes.
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Product and compensation was provided to me by DuClaw Brewing Company, but recipe and thoughts are my own.
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