After seeing my post on the ice cream sandwich bar that I did for the Fourth of July, several of you asked if I could share the Chocolate Whoopie cookie recipe.
I didn’t make these but my neighbor, Katie, who is a wonderful cook did. I think they were probably the most popular choice for ice cream sandwiches.
These cookies are usually made as a Whoopie Pie with a yummy marshmallow filling (that recipe is included) but they are also great filled with ice cream.
Katie’s cute daughter Mollie and her friend made a patch of the Whoopie cookies for Katie’s recent birthday. Here’s a cute photo of the girls that Katie sent me from her phone!
- 1⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup unsalted butter, at room temperature (1/2 stick)
- ¼ cup vegetable shortening
- 1 cup firmly packed dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
- 1½ cups marshmallow creme (see note)
- 1¼ cups unsalted butter, at room temperature (2½ sticks)
- 1 pinch salt
- 1 cup powdered sugar
- 1 tablespoon vanilla
- Makes about 48 (2-inch) cakes
- Position a rack in the center of the oven and preheat the oven to 375 degrees
- Line two baking sheets with parchment paper
- Sift together the flour, cocoa, baking soda and salt onto a sheet of wax paper
- In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined
- Increase the speed to medium and beat until fluffy and smooth, about 3 minutes
- Add the egg and vanilla and beat for another 2 minutes
- Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated Scrape down the sides of the bowl
- Add the remaining flour mixture and milk and beat until completely combined
- Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart
- Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently
- Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely
- In the work bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow creme and the butter, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes
- Reduce mixer speed to low, add the salt, powdered sugar and vanilla and beat until incorporated Increase mixer speed to medium and beat until fluffy, about 3 minutes more
- However, the authors add that other brands of marshmallow crème will work, too.