
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and 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 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. 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. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
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i made these a few hours ago and they came out great. the recipe made about 24 2" round cookies, which baked for 7 1/2 minutes. the cookies are cakelike, and the filling is rich. marshmallow fluff would be just fine by itself for a filling.
11/21/2009 08:08:34 PM Report AbuseI made these last evening and they are now in the trash. I make many varieties of whoopie pies and these were just awful. The cookies were flat and too dense even for a whoopie pie. Please, save your time and ingredients.
11/12/2009 11:33:32 AM Report AbuseWrap each cookie individually in plastic wrap. Put in a freezer bag and freeze.
11/12/2009 10:43:30 AM Report Abusecan you freeze whoopie pies?
11/12/2009 10:35:56 AM Report Abuse@omajgc1 See #5- Makes 60 one-inch or 42 two-inch cookies.
11/12/2009 10:30:06 AM Report Abuse