Friday, June 25, 2010

Chocolate Marshmallow Whoopie Pies

Summer has finally arrived here in Idaho, it took along time coming but she decided to show up today.  We were all very excited at our house so what better way to celebrate than to make some cookies?  I have always made these cookies with a cake mix so when I saw this recipe here I thought I should try it and see if it's better.  I can't say for sure, really (I guess I am going to have to make them again, dang it!).  All I can say is that they were a hit and everybody loved them so you should try them.

3 1/2 c. flour
1 t. salt
1 1/2 c. unsweetened cocoa powder
1 T. baking soda
1 t. baking powder
1 c. butter, softened
2 c. sugar
2 large eggs
2 c. buttermilk, room temperature
2 t. vanilla
1 c. butter, softened
2 c. powdered sugar
7 1/2 oz. marshmallow creme (fluff)
2 t. vanilla

*  Preheat oven to 400 degrees.  Combine the flour, salt, cocoa, baking soda and powder in a medium bowl. Set aside.  In the bowl of an electric mixer combine butter and sugar.  Beat on medium high until light and fluffy, about 1-2 minutes.  Beat in eggs one at a time, mixing well after each one.  Blend in buttermilk and vanilla until incorporated.  Mix in dry ingredients, blending just until combined.

*  Drop (a scoop works best for this because your cookies will be a uniform size) cookies on greased cookie sheets and bake for 12 minutes, rotating half way through baking time.  Allow to cool on pans 5 minutes before removing them to a cooling rack to cool completely.  Repeat with remaining batter.

* To make the filling, put butter in bowl of electric mixer and beat on medium high until smooth, 1-2 minutes.  Blend in powdered sugar and then beat in marshmallow fluff and vanilla until light and fluffy, 2-3 minutes.  

*  Once the cookies are completely cooled, match them up in pairs by size.  Put a dollop of filling on the bottom of one cookie pair and top with the other, pushing the filling to the edges.  Store in airtight container.
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