Whoopie Pie

Food Network Kitchens

From Food Network Kitchens

Picture of Whoopie Pie Recipe Photo: Whoopie Pie Recipe
Rated 4 stars out of 5
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  • Read 59 Reviews
Total Time:
1 hr 10 min
Prep
20 min
Inactive
30 min
Cook
20 min
Yield:
18 whoopee pies
Level:
Easy
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Ingredients

  • 2 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
  • 1/2 teaspoons baking powder
  • 3/4 teaspoons fine salt
  • 18 large marshmallows, (not minis)

Directions

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.

Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.

Store in tightly sealed container for up to 1 week.

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Newest Ratings and Reviews

Read all 59 reviews

  • on December 28, 2011

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    Made these today for friends coming over for drinks with their kids. Baked the cookies 7 minutes to get them done, using convection bake. Definitely let the marshmallows cool a good 4-5 minutes before putting the other cookie on top, otherwise the cookie slides around and the marshmallow spreads out too much. Super chocolatey cookie -- amazing and moist. Use good chocolate for sure. Easy recipe, kid friendly to make and eat. Will definitely make again.

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  • on December 13, 2011

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    I undercooked the cookies a little bit, knowing that they'd be back in the oven to melt the marshmallows, and even though they are sticky because of the marshmallows we find that they are on the dry side, even freshly made.
    You definitely want to keep a glass of milk handy!

    I'm going to try the other basic whoopie pie recipes, and not sure that I'll keep this one.

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  • on December 05, 2011

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    My family and I thought these were delicous. They are very easy and they look so good.

    people found this review Helpful.
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