Chocolate Marshmallow Whoopie Pies {Foodie Friday}

Here's another sweet treat you are sure to enjoy. This was not my first attempt at whoopie pies.

I made some pumpkin whoopie pies for Thanksgiving and they were such a hit, that I made these next! My hubby said they tasted like fresh oreos. I think that's probably a little far fetched, but they were no less delicious. I would say they are more like a fresh Ding Dong. 

Speaking from experience, I would say to make them on the smaller side. People are more likely to keep popping them in their mouths the smaller they are. And make sure you use parchment paper or silicone liners!

One Year Ago: Soft Double Chocolate Cupcakes

Two Years Ago: Chocolate Peanut Butter Popcorn

Chocolate Marshmallow Whoopie Pies

Yield: about 24 sandwich cookies

Ingredients

For the cookies:

3½ cups all-purpose flour

1 tsp. salt

1½ cups unsweetened cocoa powder

1 tbsp. baking soda

1 tsp. baking powder

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

2 large eggs

2 cups buttermilk, at room temperature

2 tsp. vanilla extract

For the filling:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups confectioners’ sugar, sifted

7½ oz. marshmallow fluff

2 tsp. vanilla extract

Directions

• Preheat the oven to 400˚ F.  Combine the flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl; whisk together to blend.  Set aside.  Line two baking sheets with silicone baking mats or parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Blend in the buttermilk and vanilla extract until incorporated.  Mix in the dry ingredients, blending just until combined.

• Using a dough scoop, drop the batter onto the prepared baking pans, 12 cookies per pan.  Bake for 12 minutes, rotating the pans halfway through baking.  Allow to cool on the pan 5-10 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining batter.

• To make the filling, place the butter in the bowl of a mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, 1-2 minutes.  Blend in the confectioners’ sugar until incorporated.  Beat in the marshmallow fluff and vanilla until light and fluffy, 2-3 minutes.

• Once the cookies are completely cooled, match them up in pairs by size.  Fill a pastry bag fitted with a plain with the marshmallow filling.  Pipe a dollop of marshmallow filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.  Store in an airtight container.

Source: Annie's Eats

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