Here is whoopie pie recipe #2 from Wendy Paul’s “101 Gourmet Cookies for Everyone”. These came our rounder and firmer and smaller than the other ones. There were some of these leftover and they are delicious!
1/2 cup butter, soft
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons food coloring (she suggests coloring the actual cookies themselves but because I was rolling them in sugar, I decided not to do this)
1/2 cup milk
3 tablespoons cocoa
2 3/4 cups flour
1/2 teaspoon baking soda
1 stick butter, room temperature
3 3/4 cups powdered sugar, sifted
3 – 4 tablespoons milk or cream (I used heavy cream because I had some leftover in my fridge)
2 teaspoons vanilla
1 (7 oz) jar marshmallow creme
1 Cream together butter and sugar until light and fluffy. Add egg, vanilla, food coloring and milk.
2 Combine dry ingredients in separate bowl. Gently add dry ingredients into wet and mix until just combined. Drop onto parchment lined cookie sheets in 1″ balls, using cookie scoop. Batter will be really thick.
3 Bake at 375 for 8 – 10 minutes. Remove from oven and cool completely.
4 Make filling: Beat butter until light and fluffy, about 30 seconds. Add sugar, 3 tablespoons milk and vanilla. Beat filling, starting on slow, increasing speed until filling is nice and creamy. Add up to 1 more tablespoon milk if frosting is too thick. Fold in marshmallow creme.
5 Frost half of the cookies with the filling. Top with remaining half of cookies. Roll in sugar if desired. Store leftovers in airtight container up to 5 days.