Chocolate Whoopie Pies

Are you ready for soft chocolate-cake cookies with a creamy filling made with marshmallow fluff and cream cheese? Mmmmmmm……

Well, let’s go!

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RECIPE

  • 1  3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 8 ounces cream cheese, at room temperature
  • 1 cup marshmallow cream

Yield: 24 cookies

Heat oven to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, mix together the flour, cocoa, baking soda and salt.

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In a large bowl, blend together the brown sugar and butter.

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Mix in the eggs

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and vanilla.

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Then alternately add the buttermilk

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and flour mixture

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mixing until just combined.

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Drop level tablespoons of batter onto the baking sheets, about 2 inches apart.

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Bake 6 – 8 minutes or until the tops are set and spring back when lightly pressed. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack or paper towel and let cool completely.

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When the cookies are cool, using an electric mixer, beat the cream cheese and marshmallow cream

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until fluffy, about 3 minutes.

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Spread 1 tablespoon of filling onto half of the cookies,

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and then sandwich with the remaining cookies.

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Serve immediately or refrigerate, in a single layer, in an airtight container for up to 5 days.

These are very rich and literally melt-in-your mouth.

Why are you still sitting here?  Get to the kitchen and get baking!

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 ~Adapted from a recipe in Woman’s Day.

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