Whoopie Pies

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 9/17/2020

Two spongy, chocolate cookies filled with a fluffy marshmallow cream.

Serves: 40 Save

Ingredients (14)

Cookies

  • ½ cup Vegetable Oil
  • 1 cup Sugar
  • ½ cup Cocoa Powder
  • 1 cup Milk
  • 1 Egg
  • 2 cup All Purpose Flour
  • 1½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tsp Vanilla Extract

Filling

  • 1 cup Vegetable Shortening
  • 2 cup Confectioners' Sugar
  • 2 cup Marshmallow Cream
  • 1 tsp Vanilla Extract
  • 6 T Milk

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. To prepare cookie dough, combine oil, sugar, cocoa, milk, egg, flour, baking soda, salt and vanilla. Beat with a mixer until well blended. Refrigerate for about 1 hour.

  2. Preheat oven to 425F.

  3. Drop dough, one teaspoon at a time, onto an ungreased cookie sheet.  Bake 5 to 10 minutes.

  4. Prepare filling while cookies cool  Beat shortening, sugar, marshmallow creme, vanilla, and 3 tablespoons milk together until fluffy. Add more milk if needed. Spoon a generous dollop of filling on the flat sides of half the cooled cookies. Place another cookie on top of each to make a sandwich.