Our Second Place Cookie Recipe
from Leslie Kuschner

Ingredients for the cakes:

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Ingredients for the filling:

  • 1 cup vegetable shortening
  • 1 cup confectioners’ sugar
  • 1 1/3 cups Marshmallow Fluff
  • 1/4 teaspoon salt dissolved in 1 tablespoon water
  • 1 1/2 teaspoon vanilla extract

 For the cakes:

– Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

– Whisk the flour, cocoa, baking soda and salt together in a medium bowl.

– Using a stand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 4 minutes. Add the egg and beat until combined, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, scraping down the bowl as needed. Give the batter a final stir by hand.

– Using a cookie scoop, drop the batter onto the cookie sheets about 2-3 inches apart. Bake until the cakes spring back when pressed with your fingertip, 9-15 minutes, switching and rotating sheets hallway through baking if necessary for your oven.

– Cool for 5-10 minutes on the baking sheets and then transfer to a wire rack to cool completely.

For the filling:

– Beat together the shortening, sugar and marshmallow fluff until well combined. Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla and beat until smooth.

– Spread the flat side of half of the cakes with a nice sized scoop of the filling. Top with the remaining cakes, flat side towards the filling.

Notes:

**The size cookie scoop you choose to use for the cakes will determine the length of cooking. You can make mini to jumbo Whoopie Pies. Be careful not to overbake the cakes.

**You can add food coloring to the filling, if desired

**You can use pastry bags to pipe the filling on the cakes.

 

***Cake recipe source is Cooks Illustrated

***Filling recipe source is King Arthur Flour