Earlier, I mentioned the bake sale my employer sponsored for a colleague who lost her house to a fire. In addition to the sugar cookies, I also contributed a batch of Chocolate Whoopie Pies. If you’re not familiar with a whoopie pie (it seems to be a regional thing), it’s two soft chocolate cookies sandwiched with a huge dollop of marshmallow creme filling. Light and sweet and filling all at the same time, they’re a delicious afternoon snack when carrot sticks just won’t do.
The book from which this recipe came (The King Arthur Flour Cookie Companion) lists variations of this treat, including a pumpkin spice version with cream cheese filling that made me wish I had had pumpkin on hand. They might not have made it to the bake sale, though….
Chocolate Whoopie Pies
The King Arthur Flour Cookie Companion
|1||cup||brown sugar, packed|
|1/4||cup||+ 2 tablespoons natural cocoa OR 3 tablespoons each black cocoa and natural cocoa|
|2||cups||King Arthur Unbleached All-Purpose Flour|
|1||cup||confectioners’ sugar or glazing sugar|
|1 1/3||cups||Marshmallow Fluff or marshmallow creme|
|a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water|
Cakes: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake.
Bake the cakes for about 15 minutes, or until they’re firm to the touch. Remove them from the oven and cool completely on a rack.
Filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes.
Yield: about 9 large whoopie pies.