Whoopie Pies
Source: Cooking Classy
Click here to read about my experience making this recipe for my state meal challenge!
Yield: 18 cookies
Total Time: 1 hour
INGREDIENTS
- Cookies
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup packed light brown sugar
- ½ cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 1 ½ tsp vanilla
- ¼ cup hot water
- Filling
- 1 cup butter, softened
- 2 ¼ cups powdered sugar
- 1 tsp vanilla
- Pinch of salt
- 10 oz marshmallow fluff
DIRECTIONS
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer, combine the brown sugar, buttermilk, oil, egg, and vanilla until well blended.
- In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
- Add dry ingredients to the stand mixer and and mix until just combined. Add the hot water and mix until just combined. Cover and let the batter sit for 5 minutes to thicken slightly before scooping.
- Drop heaping tablespoons of batter onto prepared baking sheets, spaced 2 inches apart.
- Bake 8 to 10 minutes, until toothpick inserted into center comes out clean.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl (or the stand mixer again), cream together butter and powdered sugar until combined, then increase speed and whip until light and fluffy. Add vanilla.
- Use a rubber spatula to fold in the marshmallow fluff until just combined.
- Refrigerate the filing for 20 minutes, then fold again.
- Use a piping bag fitted with a round tip to pipe the filling over half of the cookies, then top with a second cookie like a sandwich.
- Let rest about 30 minutes before serving.