Whoopie Pies

By Treebs

Petite Sweets

Ingredients

• COOKIE:
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• 8 tbsp (1 stick) unsalted butter, softened
• 1 cup sugar
• MARSHMALLOW FILLING:
• 8 tbsp (1 stick) unsalted butter, softened
• 1 1/4 cups powdered sugar
• 2 cups marshmallow cream such as Marshmallow Fluff
• 1 tsp pure vanilla extract

Details

Adapted from google.com

Preparation

Step 1

CAKE:

Preheat oven to 350 degree F. Butter 2 large cookie sheets.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. In a separate small bowl, stir together buttermilk and vanilla.

In a large bowl with an electric mixer beat together butter and sugar at med-high speed until mixture is pale and fluffy (about 3 minutes in a standing mixer or 5 minutes with a hand mixer). Add egg, beating until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl after each flour addition, and mixing until smooth.

Spoon 1 tbsp mounds of batter onto 2 large buttered cookie sheets. Bake until tops are puffed and cookies spring back when touched, 8-10 minutes. Transfer to a rack to cool completely.

MARSHMALLOW FILLING:

For the filling, beat together butter, powdered sugar, marshmallow cream, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

To assemble the pies, spread a rounded tsp of filling on flat side of half of the cookies and top with remaining cookies. Store in an airtight container; can be well wrapped and frozen for up to 2 months. Bring frozen Whoopie Pies to room temperature before serving