Ashlyn's Take...

Whoopie Pies

If you love chocolate and peanut butter (like I do) you HAVE to make these!

No, really, it should be a law.


What you'll need...


For Cookies:

1 C. Butter or Margarine (softened, not melted)

1 1/2 C. Sugar

2 Eggs

2 tsp. Vanilla Extract

2 C. All-Purpose Flour

2/3 C. Baking Cocoa

3/4 tsp. Baking Soda

1/2 tsp. Salt


For Filling:

1 C. Peanut Butter

7 oz. Marshmallow Cream (1 jar)


In a mixing bowl, cream together butter and sugar. Add eggs and vanilla, beat well.
In a separate bowl, combine the flour, cocoa, baking soda and salt, mix together then slowly add to creamed mixture.

Cover and refrigerate for 1 hour. This is important so please be patient!

Once the dough is cooled, preheat oven to 350°.

Roll or scoop dough into 1-inch balls, place 2 inches apart on ungreased cookie sheets.

Bake for 8-10 minutes or until the edges are firm. Cool for 5 minutes, then move to wire rack to cool completely. This recipe should make about 3 dozen cookies.

To make filling, combine peanut butter and marshmallow cream in a bowl and stir together by hand until marbled. Sandwich about 2 Tbsp. of filling between 2 cookies and repeat until you run out of filling. Makes about 20 Whoopie Pies.

Store in an airtight container in a cool place.

:)