easy whoopie pie recipe

easy whoopie pie recipe

I made a super easy whoopie pies recipe for Christmas and Christmas Eve this year. I remembered watching a show on the Food Network where a chef traveled around the country looking for the best desserts – and whoopie pies was one of his choices. I had never even HEARD of them before and I was so intrigued! So, this year I thought to give them a shot and found a whoopie pies recipe that wasn’t scary. LOL! Here we go!

Ingredients

  • 2 ounces unsweetened chocolate, chopped
  • 6 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup natural cocoa powder, such as Hershey’s or Scharffen Berger
  • 1/2 teaspoons baking powder
  • 3/4 teaspoons fine salt
  • 18 large marshmallows, (not minis)

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

Microwave the semisweet chocolates and butter for about 2 minutes.

Stir, and if you need another few minutes – put it back in, but I didn’t.

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon. Make sure you give them room to grow because they really do! Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up.

Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes.

Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

Thanks to the Food Network for the recipe!

For more of my ‘Inside the Kitchen’ series, click here.

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