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Let’s Make Some Whoopie. Pies, that is.

December 12, 2008

Earlier, I mentioned the bake sale my employer sponsored for a colleague who lost her house to a fire. In addition to the sugar cookies, I also contributed a batch of Chocolate Whoopie Pies. If you’re not familiar with a whoopie pie (it seems to be a regional thing), it’s two soft chocolate cookies sandwiched with a huge dollop of marshmallow creme filling. Light and sweet and filling all at the same time, they’re a delicious afternoon snack when carrot sticks just won’t do.


The book from which this recipe came (The King Arthur Flour Cookie Companion) lists variations of this treat, including a pumpkin spice version with cream cheese filling that made me wish I had had pumpkin on hand. They might not have made it to the bake sale, though….

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Marshallow Fluff is some sticky stuff. And I do mean sticky. Fortunately, I had read a tip to spray the measuring cup with non-stick spray before spooning it in. (I wish I had used it on the spoon, too….) The fluff plopped right out into the mixing bowl.
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The final result weren’t the prettiest things, so I sprinkled some edible glitter on the filling to distract from bumpy surfaces of the cookies. They were still really good. Next time, I just need to smooth the drop cookies a tad before they go into the oven.
Chocolate Whoopie Pies

The King Arthur Flour Cookie Companion

Chocolate cookies:
  1/2 cup shortening
  1 cup brown sugar, packed
  1 large egg
  1/4 cup + 2 tablespoons natural cocoa OR 3 tablespoons each black cocoa and natural cocoa
  2 cups King Arthur Unbleached All-Purpose Flour
  1 teaspoon baking powder
  1 teaspoon baking soda
  1 teaspoon salt
  1 cup milk
  1 teaspoon vanilla
  1 cup shortening
  1 cup confectioners’ sugar or glazing sugar
  1 1/3 cups Marshmallow Fluff or marshmallow creme
  a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water
  1 1/2 teaspoons vanilla

Cakes: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.

Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake.

Bake the cakes for about 15 minutes, or until they’re firm to the touch. Remove them from the oven and cool completely on a rack.

Filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes.

Yield: about 9 large whoopie pies.

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