Chocolate Whoopie Cookies

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.

Fourth of July

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!

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Aren’t they cute!!

Chocolate Whoopie Cookies
 
Ingredients
  • 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
Classic Marshmallow Filling
  • 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
Instructions
  1. Makes about 48 (2-inch) cakes
  2. Position a rack in the center of the oven and preheat the oven to 375 degrees
  3. Line two baking sheets with parchment paper
  4. Sift together the flour, cocoa, baking soda and salt onto a sheet of wax paper
  5. 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
  6. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes
  7. Add the egg and vanilla and beat for another 2 minutes
  8. 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
  9. Add the remaining flour mixture and milk and beat until completely combined
  10. 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
  11. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently
  12. 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
Classic Marshmallow Filling
  1. 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
  2. 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
Note: The authors of "Whoopie Pies" prefer Marshmallow Fluff brand, sold locally at Cost Plus/World Market stores and some Albertson's kosher food departments
  1. However, the authors add that other brands of marshmallow crème will work, too.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. says

    Avanika and anyone else reading this, you should not avoid shortening. It might sound like a lot of work but it is barely time consuming, and if you do not do it, you won’t get the right consistency in your recipe.

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