Mini Toll House Whoopie Pies Recipes

MINI WHOOPIE PIES

Steps:

• Preheat oven to 350°F. Grease 2 large baking sheets; set aside.
• In a bowl, whisk together the flour, cocoa, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer, cream together the shortening and granulated sugar. Beat in the eggs and the 2 teaspoons vanilla. Alternately add the flour mixture and milk, beating until fully combined.
• Drop dough by tablespoons 2 inches apart onto prepared baking sheets. Bake for 8 to 10 minutes or until darker around the edges and firm to the touch. Transfer cakes to a wire rack to cool completely.
• For the filling, beat together the butter and confectioners' sugar. Beat in the marshmallow creme and the 1 teaspoon vanilla until smooth. Spoon about 1 tablespoon filling onto the bottom of a cake. Press the bottom of a second cake against filling to make a sandwich. Repeat with remaining cakes and filling. To store, layer whoopie pies between sheets of waxed paper in an airtight container and refrigerate for up to 2 days.

MINI WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
• Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
• Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
• In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
• For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.

MINI CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.
• Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
• Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.
• Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
• Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.