- 60
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup buttermilk
- 1 (1oz) bottle red food coloring (2 Tbsp)
- 1 recipe Whoopie Pie Filling, below
Preparation
Step 1
Makes 60 1-inch or 42 2-inch cookies.
1. Preheat oven to 375. Line baking sheets with parchment, set aside. In medium bowl combine flour, cocoa, powder, baking soda & salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light & fluffy. Beat in egg & vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7-9 minutes for 1-inch cookies or 9-11 minutes for 2-inch cookies, or until tops are set. Cook completely on baking sheets on racks. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
Whoopie Pie Filling:
In medium mixing bowl beat 1/4 cup softened butter & half an 8oz package softened cream cheese until smooth. Fold in 1 7oz jar marshmallow cream.
To store:
Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.