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

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.

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