Chocolate Whoopie Pies with Fresh Strawberries and Bruleed Marshmallows

Total Time:
30 min
Inactive:
15 min
Cook:
15 min

Yield:
24 to 26 cookies
Level:
Easy

Ingredients
  • Cookies:
  • 1 stick butter, softened
  • 1 1/2 cups light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup sour cream
  • Filling:
  • 25 strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 bag large marshmallows
Directions
  • Preheat the oven to 425 degrees F. Line 2 baking sheets with silicon mats or parchment paper and set aside.

  • For the cookies: Beat the butter and sugar with a hand mixer until light and fluffy. Add the egg and vanilla until just incorporated. Scrape down the sides of the bowl.

  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt and baking powder.

  • In a third bowl, combine the milk and sour cream.

  • Add half of the milk mixture to butter mixture while mixing on low speed. Then add half of the flour mixture and mix until incorporated. Repeat the process.

  • With a measured scoop, portion out the batter into small rounds on the prepared baking sheets, spaced at least an inch apart. You can make the cookies whatever size you like; I like mine a bit big so I use a 4-ounce ice cream scoop.

  • Bake until the tops lightly spring back when touched, 8 to 10 minutes. Remove from the oven and allow to cool completely.

  • For the filling: Add the sliced strawberries to a bowl and sprinkle with the granulated sugar and let sit for 15 minutes.

  • Preheat the oven to a broil and set a rack 6 inches from the broiler.

  • When the cookies are cooled, place them round-side down and then top half of them with sliced strawberries.

  • Press 3 marshmallows together using the palm of your hand, until mostly flattened, and then place them on the other half of the cookies.

  • Place the marshmallow-covered cookies back on the baking sheets and place under the broiler to let the marshmallows char and soften until lightly golden on top, 1 to 4 minutes. Keep an eye on them as they can burn quickly.

  • For assembly: Top the strawberry side of the cookie with one of the marshmallow cookies, gently press together and then stand back and marvel at your creation.


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    Not what you're looking for? Try:

    Chocolate Whoopie Pies with Fresh Strawberries and Bruleed Marshmallows

    Recipe courtesy of Jeff Mauro