Whoopie Pie Recipe With Marshmallow Fluff

WHOOPIE PIES

Steps:

• Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
• In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
• Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
• Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
• Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
• Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.

WHOOPIE PIES VII

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the 2 cups flour, baking soda,1/4 teaspoon salt, cocoa and 1 cup sugar. Set aside.
• In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 3/4 cup of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
• To make the filling: In a medium saucepan, whisk together the 1/2 cup of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the shortening, 1/2 cup sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two cookies. ENJOY!!

WHOOPIE PIES

Steps:

• TO MAKE THE COOKIES:
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or a silicone mat.
• Whisk together flour, baking cocoa, baking soda, baking powder and salt in a medium size bowl.
• Then in a separate large mixing bowl, beat together the sugar and oil until combined (mixture will be crumbly).
• Next add in the eggs, milk and vanilla and beat until smooth.
• Gradually add the dry ingredients into the wet ingredients and beat after each addition until well combined.
• Divide dough by using a cookie dough scoop or tablespoon, roll into a ball and place on the baking sheet.
• Gently press down on each ball to flatten them slightly. You can do this with your hands or the bottom of a glass.
• Bake for 7-10 or until cookie is firm around the edges and soft to the touch.
• Allow the cookies to cool for 5 minutes on the baking sheet and then transfer the cookies to a wire rack to cool completely.
• TO MAKE THE FILLING:
• In a medium bowl, cream together the butter and powdered sugar until fluffy with a hand held mixer or stand up mixer.
• Add vanilla and salt and beat until light and fluffy.
• Then gently stir in the marshmallow fluff until well combined.
• Refrigerator the mixture for 20-30 minutes.
• Place the filling into a piping bag fitted with a large round tip and pipe filling onto the bottom of one cookie, top with second cookie to create sandwich.
• Enjoy!

WHOOPIE PIES

Steps:

• To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
• To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
• In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
• Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

PUMPKIN WHOOPIE PIES

Steps:

• To make the Whoopie Pies - Preheat the oven to 170°C/325°F/Gas Mark 3 and line 2 baking trays with parchment paper. Or alternatively, spray 2 whoopie pie tins with non-stick cooking spray. Mix together the sunflower oil, sugar and vanilla until combined and light in colour. Add the egg and pumpkin puree and mix until all the ingredients are incorporated. Sift together the remaining ingredients and add these to the liquid mixture in two batches, mixing together thoroughly on medium speed until an even batter forms. Spoon the batter on to the prepared trays in 16-20 mounds, each 3-5cm (1¼-2in) in diameter and 2-3cm (¾-1¼in) apart to allow for spreading during baking. Alternatively, spoon mixture into prepared whoopie pie pans. Bake for 10-13 minutes or until they are a golden colour and sponge bounces back when touched. Allow to cool completely before filling. To make the filling - Mix together the butter and icing (powdered/confectioners') sugar on low speed until smooth. Add the cream cheese and marshmallow fluff and mix on medium-high speed until light and fluffy. Place in the fridge for 30-40 minutes to set slightly. To assemble the Whoopie Pies - Take one whoopie pie half and spread roughly 1 tbsp of the filling on the flat side, adding a little more if needed/desired. Sandwich together with another whoopie pie half. Repeat with the remaining whoopie pies. Dust the whoopie pies with icing (powdered/confectioner's) sugar to serve.

CHOCOLATE WHOOPIE PIES WITH MARSHMALLOW CREAM FROSTING

Steps:

• Preheat oven to 350F. Line baking sheets with parchment paper.
• In a heat proof mixing bowl, melt chocolate and butter in a double boiler over low heat or in the microwave at 10-second increments on medium power, stirring constantly, until it is melted. Allow the mixture to cool to room temperature.
• In a large mixing bowl, whisk together sugar, eggs, vanilla, and the chocolate mixture. Whisk in flour, cocoa powder, baking powder, and salt, and stir until well combined.
• Drop dough by heaping tablespoons (spacing them 2-inches apart) on prepared baking sheets. Bake for 10 to 12 minutes, or until the tops are no longer shiny and toothpick inserted in center comes out clean. Transfer cakes to wire racks to cool completely.
• To make the cream filling, place butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce speed to low and gradually beat in confectioners' sugar until incorporated. Beat in vanilla and marshmallow creme until light and fluffy.
• To assemble, spread a heaping tablespoon of filling on flat side of cookie and top with another cookie. Repeat with remaining cookies.

WHOOPIE PIE FILLING

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

WHOOPIE PIES

Steps:

• Make cakes:
• Preheat oven to 350°F.
• Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
• Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
• Make filling:
• Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
• Assemble pies:
• Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

DEVIL DOGS - CHOCOLATE WHOOPIE PIES WITH A MARSHMALLOW FILLING

Steps:

• Instructions for whoopie pies:Preheat oven to 350*. Line a large baking sheet with parchment paper and set aside.In a stand mixer, cream together butter and brown sugar together until light and fluffy. About three minutes. Add in the egg and vanilla and mix until combined. In a medium bowl, sift together flour, cocoa, baking soda, and salt. Add the flour mixture to the butter and sugar in three additions, alternating with the milk. Scrape down the sides in between additions to make sure everything is mixed well. Scoop dough using a 1.5 tablespoons of dough scoop onto the prepared baking sheet about three inches apart and bake for about 8 minutes. Remove from oven, and transfer to a cooling rack to cool completely. To make the marshmallow filling:In a stand mixer, cream the butter. Slowly add the confectioner's sugar, mixing on low until incorporated. Add the vanilla and salt and mix until combined. Mix in marshmallow fluff until incorporated. Pipe a thick layer of frosting on half of the cakes and sandwich together gently with the remaining cakes. I use a 1A decorating tip - but you could plop a spoonful of icing on the cake and make your sandwich cookie.

VANILLA WHOOPIE PIE RECIPE WITH MARSHMALLOW FILLING

Steps:

• Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
• In a bowl use a electric mixer to combine sugar and butter. Add in eggs one at a time.
• Next add vanilla and salt and continue to mix for a few seconds.
• Add flour, baking powder and milk and keep mixing until you're left with a nice batter consistency.
• Drop the batter by heaping tablespoons onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 2 inches between pies as they will grow.
• Bake 12 to 13 minutes, until slightly brown on the bottoms.
• Remove from oven and let cool.
• In a large bowl, blend together all of the ingredients until smooth.
• Spread marshmallow filling on one pie, while using another pie to press it down.
• Enjoy immediately or wrap in plastic wrap to store.

PEANUT BUTTER WHOOPEE PIES

Steps:

• To make the whoopee pies, mix together in a bowl the flour, salt, baking soda, and baking powder then set it aside. In another bowl beat the softened butter with both sugars, peanut butter, egg, and vanilla. Sift in the dry mix and blend on medium speed. Add the milk and mix until fully blended.
• Scoop even mounds of dough onto a baking sheet. Bake for 9-11 minutes in a preheated 350-degree oven. Allow the cookies to cool for 5 minutes before carefully moving them to a wire rack to finish cooling.
• In a clean mixing bowl beat the softened butter, salt, peanut butter, powdered sugar, and vanilla on medium speed until smooth.
• To make fluffernutter whoopee pies, spread the peanut butter frosting on half of the cookies and a tablespoon of marshmallow fluff on the other half. Sandwich them together to form a delicious sandwich cookie.

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
• Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
• Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

WHOOPIE PIES

Steps:

• Move the oven rack to the middle position and preheat the oven to 350 degrees F.
• Prepare baking sheets with silicone mats or parchment paper, set aside.
• In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
• In a large mixing bowl, beat together sugar and oil until crumbly.
• Add eggs, milk, and vanilla and beat until smooth.
• Gradually add dry ingredients and beat after each addition until well combined.
• Scoop the dough with a 2-tablespoon cookie scoop. Roll the dough into balls and place them 3-inches apart on the prepared baking sheets.
• Gently press down each dough ball with your palm to flatten slightly.
• Bake for 7-10 minutes, rotating halfway through baking, or until the cookies are firm around the edges and soft to the touch.
• Remove the pan from the oven and cool for 5 minutes on the pan.
• Transfer the cookies from the pan and transfer them to a wire rack to cool completely.
• While the cookies are cooling, make the filling. In a medium bowl, cream together butter and powdered sugar until light and fluffy.
• Add vanilla and salt and beat until fluffy.
• Fold in marshmallow fluff until well combined.
• Place the filling in the refrigerator to chill for 20-30 minutes so it can firm up.
• Transfer filling to a piping bag fitted with a large round tip and pipe the filling onto the bottom (flat side) of one cookie.
• Then, top with a second cookie to create a sandwich.

MAINE WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
• In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
• Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
• Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
• Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
• Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.
• Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

WHOOPIE PIES

Steps:

• Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper.
• In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
• In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well.
• Slowly add dry mixture to the mixing bowl with the wet mixture and mix well.
• Using a medium (1½ ounce) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
• Bake one cookie sheet at a time for 6-7 minutes (they may look a little bit wet on top but that is OK). With a spatula, remove immediately to cool on a wire cooling rack.
• Once the cake mounds have cooled completely, prepare the filling by combining the marshmallow fluff, confectioners' sugar, shortening and vanilla extract in the bowl of a stand mixer and mix until completely combined. Add milk as necessary to get to a soft (but not too soft consistency.)
• Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.

CHOCOLATE FLUFFERNUTTER WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a 2 cup or larger bowl or measuring cup, pour in hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled down. NOTE: you will be adding sour cream to this mixture after it cools, use a large enough bowl or cup.
• In a medium bowl, place all purpose flour, baking powder and salt, gently stir with whisk to mix. Set aside.
• In a large bowl of an electric mixer, beat together the butter and brown sugar on medium-high until well blended and creamy, about 2 minutes. Scrape down sides of bowl. Add the egg and vanilla and beat until light and fluffy, about 2 more minutes, scraping sides often.
• Beat in half of the flour mixture; scraping down the sides several times. Stir the sour cream into the cooled cocoa mixture. On low speed, beat the cocoa mixture and the remaining flour mixture, into the brown sugar mixture until even incorporated, Scraping down sides until you no longer see any of the white flour or creamed mixture.
• Using a medium to large scoop, drop the dough onto parchment lined baking sheets, spacing about 3 inches apart. As these are a sandwich cookie, try and make an even number of cookies so they match up.
• Bake the cookies at 350, one sheet at a time, in the middle of the oven for about 10-12 minutes, or until they spring back when lightly pressed in the center. Transfer the sheet to a wire rack and let stand until cookies firm up, 4-5 minutes. Using spatula, transfer the cookies to wire racks. Let stand until completely cool.
• After cooling, the cookies may be placed in freezer storage bags, layer using wax paper in between. Lay flat in the freezer. You may fill them straight from the freezer, sometimes frosting them is easier.

WHOOPIE PIES

Steps:

• Preheat oven to 350° F and place 1 rack at the lowest setting and 1 rack about ¾ of the way up but not at the highest rack setting.
• Sift flour, cocoa powder and baking soda in a medium bowl. Add instant coffee and salt, mix and set aside.
• Combine buttermilk and vanilla extract in a small bowl and mix well.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add egg, beating until well blended. With the mixer on low, add ⅓ of dry ingredients mixing until just combined, add ½ of buttermilk mixture mixing until just combined, add ⅓ of dry ingredients mixing until just combined, add remaining buttermilk mixture mixing until just combined and finish with by adding remaining dry ingredients mixing until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
• Line 2 baking sheets with parchment paper. Fit a pastry bag with a large circle tip, I use a Wilton 2A tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with mixture and pipe 8 mounds per baking sheet (2 rows x 4 columns) that are about 2-inch diameter mounds and 2-inches apart. Mounds should not have a tip so if there are pointy tips, dip finger in water and tap down points.
• Bake for 12-15 minutes until cakes spring back when touched. Transfer to wire racks and let cool.
• Make the filling by beating butter, cream cheese, marshmallow fluff, confectioners' sugar, vanilla and salt in a stand mixer with a paddle attachment or a hand mixer, until combined and fluffy, about 4 minutes on medium speed.
• Fit a pastry bag with a large circle tip, I use a Wilton 2A tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with filling mixture. Flip 8 cooled cakes upside down and neatly pipe filling on the flat sides of each cake. Top with remaining cakes to create 8 whoopie pies.
• Serve as is and store leftovers in wrapped plastic or airtight container in fridge.