Ingredients
Cookie
- 2 cups flour
- 2 Tbs baking cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 Tbsp Watkins All Natural Original Gourmet Baking Vanilla®
- 1/2 cup buttermilk 1 oz Watkins Red Food Coloring
- 1 tsp Watkins Cream of Tarter
Filling
- 1/4 cup butter, softened
- 4 oz cream cheese, softened
- 7 oz marshmallow creme
Directions
Pastry: Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. To make the whoopie pies, combine flour, cocoa powder, baking soda, cream of tarter, and salt in a medium bowl and set aside. In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets.
Filling: In a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme. Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.
Total Time: 1 Hour
Prep Time: 20 minutes
Bake Time: 10 minutes
Cook Time: 30 minutes
Yield = 10-20 Whoopie Pies, depending on size of cookie
