The Whoopie Pie may be a favorite of the Northeast, but anyone can make these cakes/cookies/pies at home this holiday season.
- 1 Cup granulated sugar
- 1/2 Cup butter, softened
- 1/2 Cup buttermilk
- 2 Teaspoon vanilla
- 1 Egg
- 2 Ounce unsweetened baking chocolate, melted, cooled
- 1 3/4 Cup all-purpose flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
Creamy Marshmallow Filling
- 3 Cup powdered sugar
- 1 Jar (7 oz) marshmallow creme
- 3/4 Cup butter, softened
- 6 to 7 teaspoons milk
Heat oven to 400°F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In large bowl, beat filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with slightly less than 3 tablespoons filling, sandwich-style. Store in tightly covered container.
Chocolate Chip Whoopie Pies:
Fold 1/2 cup miniature semisweet chocolate chips into the filling.
Pink Peppermint Whoopie Pies:
Add 6 drops red food color to filling ingredients. Once cookies are assembled, sprinkle edges of filling with crushed peppermint candies or candy canes.
Toffee Whoopie Pies:
Fold 1/2 cup chocolate-covered toffee bits into the filling.
1 Sandwich Cookie: Calories 350; Total Fat 15g (Saturated Fat 9g; Trans Fat 0.5g); Cholesterol 45mg; Sodium 210mg; Total Carbohydrate 50g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Starch, 21/2 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3