Festive chocolate whoopie pies are a sweet and easy treat for the busy holiday season!
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….
Marshallow Fluff is some sticky stuff. And I do mean sticky. Fortunately, I had read a tip to spray the measuring cup with non-stick spray before spooning it in. (I wish I had used it on the spoon, too….)
The fluff plopped right out into the mixing bowl.
The final result weren’t necessarily the prettiest things, so I sprinkled some festive holiday-themed edible glitter on the filling to distract from bumpy surfaces of the cookies. They were still really good.
Next time, I just need to smooth the drop cookies a tad before they go into the oven. Duh, don’t know why I didn’t think of that!
Chocolate Whoopie Pies
- 1/2 cup shortening
- 1 cup brown sugar packed
- 1 large egg
- 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 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 cup shortening
- 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
- 1 1/2 teaspoons vanilla
- 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.
- 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.