Recipe courtesy of Lasheeda Perry
Recipe courtesy of Lasheeda Perry
Watch how to make this recipe.
Halloween Cookies and Cream Whoopie Pies
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 35 min
- Yield: 12 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 424
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 5 g
- Cholesterol
- 46 mg
- Sodium
- 220 mg
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.
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 35 min
- Yield: 12 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 424
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 40 g
- Protein
- 5 g
- Cholesterol
- 46 mg
- Sodium
- 220 mg
Ingredients
Directions
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28m
Easy
CLASS
- 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.
