Strawberry Nutella Whoopie Pie Recipe 445

CHOCOLATE WHOOPIE PIES WITH FRESH STRAWBERRIES AND BRULEED MARSHMALLOWS

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside.
• For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder.
• In a third bowl, combine the milk and sour cream.
• Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process.
• With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop.
• Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely.
• For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes.
• Preheat the oven to a broil and set a rack 6 inches from the broiler.
• When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries.
• Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies.
• Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly.
• For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.

CHOCOLATE-STRAWBERRY SHORTCAKE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Beat first 4 ingredients with mixer until blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add COOL WHIP; beat on low speed just until blended.
• Spread about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

STRAWBERRY WHOOPIE PIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and cover a pan in parchment paper.
• Beat brown sugar, white sugar, mango jello mix, and 3 tbsp softened butter together in a mixing bowl. Then, beat the egg into the mix.
• Mix flour, baking soda, baking powder, and salt in a separate large bowl.In a smaller bowl, combine vegetable oil and water.
• Alternate between adding the dry mix and the vegetable oil and water mix to the sugar and butter. Then, once all mixed together, add a few drops of orange food dye to the batter.
• Stir in the white chocolate chips.
• Scoop the dough onto the prepared baking sheets and bake for 8-10 mins.
• Once done, let cookies cook for 2 minutes, then place on a wire rack to cool.
• Make the filling: Beat cream cheese, ¾ cup softened butter, powdered sugar, vanilla, and marshmallow fluff in a medium sized bowl. Stir in chopped strawberries.
• After the pies have cooled completely, spread the filling on one cookie and sandwich it with another. Serve.

STRAWBERRY CHEESECAKE WHOOPIE PIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk together the flour, graham cracker crumbs, baking powder, baking soda and salt in a medium bowl. Set aside.
• Beat together the brown sugar, butter and vanilla in a large bowl with a stand mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the dry ingredients in 3 batches, alternating with the milk, beginning and ending with the dry ingredients; beat after each addition until just combined.
• Scoop tablespoon-mounds of batter and place on the prepared baking sheets about 1 inch apart. You should have 20 cookies per baking sheet.
• Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.
• For the filling: While the cookies cool, whisk the cream cheese and marshmallow creme together in a medium bowl with a handheld mixer until smooth and well combined. Transfer to a piping bag fitted with a medium round tip.
• Gently fold the strawberries and jam together with a rubber spatula in a medium bowl until combined; set aside.
• Flip half of the cookies so they are flat-side up; pipe a ring of cream cheese filling around the edge of the cookies to create a "dam," then spoon about 1 teaspoon of the strawberry filling in the center. Sandwich them with the remaining cookies flat-side down. Using a small fine-mesh sieve, dust the tops of the cookies with confectioners' sugar.

NEAPOLITAN WHOOPIE PIES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Combine cake mix, vegetable oil, and eggs in a large bowl.
• Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
• Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
• Freeze for at least 1 hour before serving.