Pink Peppermint Whoopie Pies
Prep Time: 45 Minutes Start to Finish: 1 Hour 25 Minutes 1½ dozen sandwich cookies
- Cookies
- 1 cup granulated sugar
- ½ cup butter, softened
- ½ cup buttermilk
- 2 teaspoons vanilla
- 1 egg
- 2 oz unsweetened baking chocolate, melted, cooled
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- Creamy Marshmallow Filling
- 3 cups powdered sugar
- 1 jar (7 oz) marshmallow creme
- ¾ cup butter, softened
- 6 to 7 teaspoons milk
- 6 drops red food color
- Decoration
- Crushed hard peppermint candies or candy canes
1 Heat oven to 400°F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
2 In large bowl, beat granulated sugar, ½ cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3 Bake 8 to 10 minutes or until almost no indentation remains when lightly touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4 In large bowl, beat filling ingredients with electric mixer on medium speed about 2 minutes or until light and fluffy.
5 For each whoopie pie, spread slightly less than 3 tablespoons filling on bottom of one cookie; top with second cookie, bottom side down. Gently press together; sprinkle edge of filling with crushed candies. Store in airtight container.
1 Sandwich Cookie: Calories 350; Total Fat 15g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 45mg; Sodium 230mg; Total Carbohydrate 51g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 3 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3½
Kitchen Secrets For Chocolate Chip Whoopee Pies, fold ½ cup miniature semisweet chocolate chips into the filling. For Toffee Whoopee Pies, fold ½ cup chocolate-coated toffee bits into the filling.
