Whoopie Pies (*recipe)

[Guest guest]

Whoopie Pies

 

These sweet treats are so good and pretty easy to make

too. While marshmallows are not vegetarian,

marshmallow cream does not contain gelatin, so it's

perfectly fine for a veggie diet.

 

Whoopie Pies

 

Batter

1 stick (1/2 cup) butter, softened

1 cup sugar

1 1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 large egg

1 teaspoon vanilla

1/2 cup unsweetened cocoa powder

1 cup milk

2 cups flour

 

Filling

3/4 stick (6 tablespoons) butter, melted

1 cup powdered sugar

1 cup marshmallow cream (Fluff)

1 1/2 teaspoon vanilla

 

Heat oven to 375 degrees. Coat baking sheet(s) with

non-stick spray or line with parchment paper.

 

Batter: Beat butter, sugar, baking soda, baking

powder, and salt in a large bowl with a mixer on

medium speed until fluffy. Beat in egg and vanilla,

then cocoa powder until blended. With mixer on low

speed, slowly beat in milk until blended. By hand,

stir in flour. Drop level tablespoonfuls 2 inches

apart on prepared baking sheet(s).

 

Bake 8 minutes or until tops spring back when lightly

pressed. Cool on baking sheet 1 minute before

removing to a wire rack to cool completely. Repeat

with remaining batter.

 

Filling: With a wooden spoon, vigorously mix all

ingredients until blended and smooth.

 

Spread 2 teaspoons onto flat side of half the cookies;

top each with another cookie, pressing to adhere.

 

Storage: Refrigerate in an airtight container with

wax paper between layers up to 1 week or freeze up to

1 month.