Eva's Kosher Marshmallow Whoopie Pies
- Ready In:
- 54mins
- Ingredients:
- 14
- Serves:
-
30
ingredients
-
BATTER
- 1⁄2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 cup unsweetened cocoa powder
- 1 cup milk (can be whole milk or lowfat)
- 2 cups all-purpose flour
-
FILLING
- 5 tablespoons butter, melted (cooled slightly)
- 3⁄4 cup confectioners' sugar
- 1 cup marshmallow cream (marshmallow fluff)
- 1 1⁄4 teaspoons vanilla extract
directions
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper or very lightly oil and flour a baking sheet.
- FOR BATTER- In a mixing bowl add Butter, Sugar, Baking Soda, Salt, Baking Powder, Beat on medium speed until light and fluffy.
- Add Egg, Vanilla, Beat until blended.
- Add Cocoa, Blend thoroughly.
- Set mixer to low speed and slowly add Milk until blended.
- Gently stir in flour a little at a time by hand until all is incorporated.
- Drop batter by Level Tablespoons 2 inches apart on prepared baking sheet.
- Bake about 7-11 minutes or until tops spring back when lightly pressed.
- Cool on baking sheet for a minute then immediately transfer to a wire rack to complete cool down.
- FOR FILLING- Mix all ingredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until blended to a smooth consistancy (you can an add a bit more marshmallow fluff for a little less rich of a taste).
- TO ASSEMBLE- Spread 2 tsp of the filling onto the flat side of half the cookies made; top each with the remaining cookies.
- Press to secure.
- STORAGE- Cookies can be refrigerated in an airtight container or ziplock bag with wax paper in between the layers for up to (1) one week or stored frozen for up to (1) one month, Enjoy!
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Reviews
-
What a treat! I followed the recipe exactly, using a Kitchen Aid stand mixer and dropped the batter with a measuring tablespoon for uniform cookie size. A cookie scoop would work well also. Parchment is a great time saver. These look involved but they are really very easy. I whipped up a batch for the kids after school and they, along with DH, all loved these little cookies.The only change I would suggest is to double the amount of filling, it is fantastic. I love that this recipe uses butter which I much prefer to shortening and while I don't think any of these will make it to the freezer, great tip about freezing. Thanks for sharing your recipe!!
RECIPE SUBMITTED BY
I love cooking and baking all kinds of different foods. I alway like to try new ideas and recipes. I usually come up iwht alot of my own really delicious recipes but I never measure the spices out, I usually go by taste and eye. I will start to measure some of them out so that I can post them for other people to share. Recipezaar is great, it's a fun place with lots of recipes and nice people!! - Eva