If you love Red Velvet cake and have become a fan of the classic “Whoopie Pies” of the 1920’s, this recipe is for you!
Yield: 42 – 2-inch cookies
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup packed brown sugar
1 teaspoon pure vanilla extract
½ cup buttermilk
1-1-ounce bottle red food coloring (2 tablespoons)
1 recipe for Whoopie Pie filling
¼ cup butter, softened
4 ounces cream cheese, softened
1-7ounce jar marshmallow crème
Preheat oven to 375 degrees F
Line baking sheets with parchment paper and set aside. In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside. In large mixing bowl, beat butter on medium to high for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternate adding flour and buttermilk to the cookie batter; beating after each addition until just combined, ending with the flour. Stir in the food coloring.
Spoon batter in 2 inch diameter rounds about ½ inch high on prepared baking sheets, allowing 1 inch between each round. Bake for 9-11 minutes or until tops of cookies are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
Filling: In a medium mixing bowl, beat butter and cream cheese until smooth. Fold in the marshmallow cream and stir until smooth.
Assembly: To fill, dollop Whoopie Pie filling on flat sides of half the cookies. Top with remaining cookies. To store, refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Source: Better Homes & Garden Magazine – December 2008 edition