Recipes and Cooking Red Velvet Whoopie Pie Be the first to rate & review! Dating from the 1920s, creamy filling mounded between two big puffy cookies became a phenomenon. This version of the recipe has big taste yet smaller size. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 7 mins Total Time: 45 mins Yield: 60 one-inch or 42 two-inch cookies Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 tablespoon unsweetened cocoa powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup butter, softened 1 cup packed brown sugar 1 egg 1 teaspoon vanilla ½ cup buttermilk 1 1 ounce bottle red food coloring (2 Tbsp.) 1 recipe Whoopie Pie Filling (see recipe below) Whoopie Pie Filling ¼ cup softened butter ½ 8 ounce package softened cream cheese 1 7 ounce jar marshmallow creme Directions 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. 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. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. 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. 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. Whoopie Pie Filling In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving. Rate it Print Nutrition Facts (per serving) 70 Calories 3g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 70 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 12mg 4% Sodium 49mg 2% Total Carbohydrate 10g 4% Total Sugars 5g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 17mg 0% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.