A few months ago, my sister and I were on the computer looking for something else, when we said, “Mmmmm that looks good–we should make that”. Two weeks later, we did just that!
Fun Fact: The coco powder and the butter milk will make a brownish red for your whoopee pies.
2 cup all-purpose ﬂour
2 tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 tsp. vanilla
1/2 cup buttermilk
1 oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling (see recipe below)
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.
Let stand at room temperature 15 minutes before serving.
To store: Refrigerate in airtight container up to 4 days.
Whoopie Pie Filling
1/4 cu. softened butter
1/2 8 oz.package softened cream cheese
1 7 oz. jar marshmallow creme (I eat kosher foods. We could not ﬁnd kosher marshmallow creme, so I used Fluff®)
In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.
Source: Better Homes Garden
- Peppermint Crunch Cookies & Peppermint Cookies Recipe | Pottery Barn (potterybarn.com)