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Friday, April 20, 2012


Whoopie Pies. They're that dessert I'm always gazing at on the bakery counter. Two chocolate pillows smushing fluffy marshmallow cream together. Heaven much? Well, this was my first attempt at making them and they turned out just as great as all the one's I've had before. The recipe below was beyond easy and the cookies bake in no time. While it is a little messy, who doesn't like to be covered in marshmallow goodness? Answer, no one. And if you answered incorrectly, just stop reading and close the page now.

Recipe (adapted from Annie's Eats), yields about 24 pies (48 cookies)
Ingredients for the cookies:
31/2 cups all-purpose flour
1 tsp. salt
1 1/2 cups unsweetened cocoa powder
1 tbs. baking soda
1 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temp. *MAKE SURE
2 cups sugar
2 large eggs
2 cups buttermilk

For filling:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
16 oz. marshmallow fluff
2 tsp. vanilla extract

What you need:
2 mixing bowls
electric mixer
cookie sheet
plastic bag

1. Preheat the oven to 400 degrees.
2. Combine flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl

3. Using an electric mixer, cream the butter and sugar until light and fluffy, about 3 minutes

4. Add the eggs one at a time, and beat well after each addition

5. Gradually mix in buttermilk until the mixture is well combined.

6. Slowly add the dry ingredients. Mix until thick and there are no clumps.

7. Using an ice cream scooper, scoop the batter onto greased cookie sheets. Make sure to evenly space them, about 2 inches apart as they will grow. Bake for 12 minutes.

8. Cool the cookies either by putting them on a baking rack or into the fridge. Make sure they are completely cool before applying the frosting.

9. In a bowl, beat the butter, powdered sugar, fluff and vanilla. Start on a low speed and slowly increase until the mixture is thick, creamy, and well combined.

10. Take a ziplock bag and fill it with frosting. Cut a hole in the corner of the bag.

11. Make sure the cookies are COMPLETELY cooled. Then, match them up by size. Pipe a dollop of frosting onto the flat side of one cookie and then sandwich it with its matching counterpart.

12. ENJOY!

whoopiee for pies!

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