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!
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