Whoopie pies are a popular treat for adults and children alike! They also make an excellent dessert for your summertime barbecue because they’re easy to eat. This recipe uses a marshmallow cream filling, which is dairy free and doesn’t need to be refrigerated. However, you can also fill the whoopie pies with icing or even ice cream!
Recipe adapted from Better Homes and Gardens
For the cookie:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
1 cup sugar
¾ cup milk
1 teaspoon vanilla extract
1 large egg
For the filling:
6 tablespoons butter
1 cup confectioners’ sugar
1, 16 ounce jar marshmallow cream
For the cookie:
Preheat the oven to 350 Degrees Fahrenheit. Spray two cookie sheets with nonstick cooking spray and set aside.
Using a whisk, mix the flour, cocoa powder, baking soda and salt in a medium mixing bowl and set aside.
In a separate bowl, cream together the butter and eggs with a mixer set on medium speed. Add the milk, vanilla extract, and egg and mix on low speed until ingredients are well combined. Stir in the dry ingredients with a wooden spoon.
Using a tablespoon, drop rounds of the dough on the cookie sheets two inches apart. Each cookie sheet should have twelve rounds.
Bake until cooked all the way through, which should take 12-14 minutes. If you need to use two racks while baking, switch the cookie sheets half way through the baking process to ensure even baking. You’ll know the cookies are done when they’re slightly puffy and a toothpick inserted in the center comes out clean. Test one of the cookies in the middle of the baking sheet – the edges cook a lot faster than the center.
Using a spatula, remove the cookies from the baking sheet to a wire rack. Let cool all the way through before adding the cream filling.
For the cream filling:
In a large mixing bowl, set the mixer to medium speed and beat butter until completely smooth. With the mixer set on low speed, add the confectioners’ sugar. Beat together until well combined. Add marshmallow cream and vanilla and mix until filling is smooth.
Assembling the whoopie pies:
Add the cream filling to a piping bag. Squeeze some of the filling on the flat side of one of the cookies. Place the flat side of another cookie on the cream, making a sandwich. If you don’t have a piping bag, you can always use a rubber spatula or even a spoon to place the filling on the cookie. If you decide to fill the whoopie pies with ice cream, spoon any flavor you want on the cookie just before serving if you like your ice cream soft. Otherwise, you can assemble the whoopie pie and place them in the freezer until serving.