I've never made these, but have wanted to for years and I figured it would be a fun thing to make when our granddaughter was here one day. She likes to help with everything I do and that makes everything fun.
DH walked in as we were putting them together and asked Little E what they were.
She piped up excitedly, "Whoopie Pies, Pap! Here! Have one!".
These turned out great and only got better after I refrigerated them overnight, but the official taste testers couldn't wait that long
Lots of sugar. Very sweet. But a fun treat that I'm adding to my favorite recipe binder. Here's the recipe I used: Whoopie Pies. You can find more details there. The only change I made was to use regular brown sugar instead of dark brown sugar. And I'd like to find a more traditional filling that doesn't begin with the marshmallow cream.
Whoopie Pies
1 2/3 C flour (212 g)
2/3 C (57 g) dutch processed cocoa
1 1/2 tsp baking soda
1/2 tsp fine sea salt
1 stick (113 g) room temperature unsalted butter
1 C (200 g) brown sugar
1 large egg - room temperature
1 tsp vanilla
1 1/4 C (296 g) room temperature buttermilk
Filling:
297 g (a little less than a 13 oz container) marshmallow cream filling
15 Tbsp (212 g) unsalted, room temperature butter
1 C + 2 Tbsp (140 g) powdered sugar
1 1/2 Tbsp vanilla extract
1/2 tsp fine sea salt
*Preheat oven to 375°. Line cookie sheet with parchment paper. Mix flour, cocoa powder, baking soda, and salt in medium bowl.
In 2nd bowl, beat butter and brown sugar for 3 minutes until light and fluffy. Add egg and vanilla. Beat for another 3 minutes.
Add 1/2 the flour and 1/2 the buttermilk to batter. Mix until well combined. Add remaining flour and buttermilk, mixing well.
Use a cookie scoop to drop onto cookie sheet, 2" apart. Bake for 11 minutes or until pies spring back when lightly touched. Cool for 5 minutes on cookie sheet before removing to cooling rack to cool completely.
For filling:
Beat marshmallow creme and butter until combined. Mix in powdered sugar, vanilla, and salt. Beat for 3 minutes until very smooth and soft. Using cookie scoop, sandwich filling between 2 cookies. Refrigerate.
