HALLOWEEN COOKIES AND CREAM WHOOPIE PIES
These handheld desserts are more than just a fun name. Soft, cakey cookies are stuffed with marshmallow cream cheese, then dipped in chocolate and festive sprinkles for a delightful Halloween treat.
Provided by Lasheeda Perry
Categories dessert
Time 1h15m
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Pulse the cookies in a food processor to fine crumbs. Remove 1/3 cup crumbs to a medium bowl and reserve the remaining crumbs for the filling.
- Whisk the flour, baking powder, salt and baking soda into the medium bowl with the 1/3 cup crumbs. Set aside.
- Beat together the sugar, butter and vanilla in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour mixture; beat after each addition until just combined.
- Spoon 2 tablespoon-mounds of the batter (a 1-ounce ice cream scoop works well here) onto the prepared baking sheets about 1 inch apart. You should have about 12 cookies per baking sheet.
- Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Reserve the parchment-lined baking sheets.
- While the cookies cool, prepare the filling. Spray a measuring cup and rubber spatula with nonstick cooking spray, then measure out the marshmallow cream and transfer to a medium bowl. Add the cream cheese and orange gel food coloring and combine using a handheld electric mixer. Gently fold in the remaining sandwich cookie crumbs.
- Flip half of the cooled cookies so they are flat-side up; spread each with 1 to 2 tablespoons of the cream cheese filling. Sandwich them with the remaining cookies flat-side down.
- Melt the chocolate in the microwave, stirring halfway through, 1 minute to 1 minute 30 seconds. Dip half of each whoopie pie into the chocolate, letting the excess drip off into the bowl, immediately dip into the sprinkles, then place on the parchment-lined baking sheets to harden, about 15 minutes.
HALLOWEEN WHOOPIE PIES
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
- Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
- Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
- Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 1 g, Protein 3 g
WHOOPIE COOKIES
I don't always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time! -Nundi Harris, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
COOKIES AND CREAM WHOOPIE PIES
Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix - a wonderful dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
- Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Sandwich Cookies, Sodium 190 mg, Sugar 43 g, TransFat 3 g
BROWNIE COOKIE WHOOPIE PIES
Soft, chewy cookies with rich, chocolate brownie flavor are filled with a sweet, creamy, marshmallow filling in this tasty whoopie pie recipe using brownie mix. The cookies get a bit toasted around the edges so each bite is like a coveted chewy brownie edge piece! For a fun, cold dessert treat, swap out the whoopie pie filling for ice cream to make ice cream sandwiches or, just eat the cookies as-is!
Provided by Nicolemcmom
Categories Whoopie Pies
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
- Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
- Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
- Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
- Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
- Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.
Nutrition Facts : Calories 615 calories, Carbohydrate 90.6 g, Cholesterol 61.6 mg, Fat 28.8 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 11.3 g, Sodium 193.8 mg, Sugar 39.2 g
MAMA'S WHOOPIE PIES
My mom's whoopie pie recipe, my personal favorite!
Provided by hb936
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h10m
Yield 25
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
- Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
- Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
- Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 45.2 g, Cholesterol 50.2 mg, Fat 14.3 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 248.5 mg, Sugar 25.4 g
WHOOPIE PIES
I have made these delicious treats for years. To me, they taste similar to those little snack cakes of years ago, "Hostess' Susie Q's"......only better! I got this recipe from a PBS cooking show in the early 80's. I'm not really sure of the prep and cooking time it takes to make these because I don't pay close attention to the time when I am cooking. I would say approx. 1-1/2 -2 hours from start to finish. This makes 15 large whoopie pies, but you can make them smaller. These freeze very well.
Provided by Olive
Categories Dessert
Time 1h15m
Yield 15 cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don't over mix. The mixture will look like cake batter and if it looks curdled, don't worry about it.
- Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets......one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don't over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
- Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
- Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge....it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
- Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
- NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Nutrition Facts : Calories 690.9, Fat 34.8, SaturatedFat 19.3, Cholesterol 98.9, Sodium 470.1, Carbohydrate 91.2, Fiber 2.9, Sugar 57.6, Protein 7.6
WHOOPIE PIES - SOFT SANDWHICH COOKIE
Cake-like choc. cookies with a creamy filling. I've used another recipe a couple of times and have changed it a little to make it better. These cookies are so yummy! 2 cookies per person is plenty...very filling:-) Optional: Try this with one cookie first to see if you like it. Freeze a whoopie pie. Melt some dipping chocolate. Coat entire cookie quickly, place on parchment paper then place in fridge or freezer until it sets....a yummy alternative.
Provided by MrsScarlettOhara
Categories Drop Cookies
Time 34m
Yield 3 dozen cookies, 13 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 400f.
- >Cream shortening and sugar.
- >Add eggs one at a time till each is blended well.
- >Add buttermilk and vanilla and blend.
- >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter.
- >Last of all add warm water.
- If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes.
- Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.
Nutrition Facts : Calories 788.8, Fat 41.7, SaturatedFat 16.9, Cholesterol 73.2, Sodium 533.5, Carbohydrate 102, Fiber 3.2, Sugar 68.1, Protein 7.1
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- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients and buttermilk in 3 alternating additions; scrape down the side and bottom of the bowl as necessary.
- Using a 3-tablespoon ice cream scoop, scoop 12 level mounds onto each baking sheet, about 1 1/2 inches apart. Bake the cakes in the lower and upper thirds of the oven for about 16 minutes, until risen and firm; shift the pans from top to bottom and front to back halfway through baking. Transfer the sheets to racks and let the cakes cool completely.
- In a large bowl, beat the butter with the confectioners' sugar and vanilla seeds until fluffy. Beat in the Marshmallow Fluff. Scrape the filling into a pastry bag fitted with a large plain tip.
- Pipe the filling onto the flat sides of 12 of the cakes and close the whoopie pies, pressing to evenly distribute the filling to the edges. Roll the edges in orange nonpareils and serve.
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