AuthorJessica F.Preheat oven to 375 degrees F. Line baking sheets with parchment paper; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheet on rack. Remove cooled cookies from baking sheets.
To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat side down.
Makes 60 one-inch or 42 two-inch cookies.
In medium mixing bowl, beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
Refrigerate in airtight container up to 4 days. Let stand at room temperature for 15 minutes before serving.
Ingredients
Directions
Preheat oven to 375 degrees F. Line baking sheets with parchment paper; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
Spoon batter in 1- or 2-inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round.
Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheet on rack. Remove cooled cookies from baking sheets.
To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat side down.
Makes 60 one-inch or 42 two-inch cookies.
In medium mixing bowl, beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
Refrigerate in airtight container up to 4 days. Let stand at room temperature for 15 minutes before serving.
