Time 1h7m Yield 16 Whoopie Pies Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F. In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool. Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies. 1 1/2 cups shortening 3 cups confectioners’ sugar 1 1/3 cups marshmallow topping Dash salt 1 teaspoon vanilla extract 1/3 to 1/2 cup milk In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
Time 30m Yield about 1-1/2 dozen. Number Of Ingredients 5 Steps:
In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.
Time 45m Yield 12 Number Of Ingredients 5 Steps:
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat. In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets. Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes. For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Yield Makes 2 dozen sandwiches Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined. Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter. Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
Time 1h15m Yield 18 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray. In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners. Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading. Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling. Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don’t want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don’t end up with leftover whites!! In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end. Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely. To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners’ sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Time 45m Yield 2 dozen. Number Of Ingredients 18 Steps:
Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
Time 42m Number Of Ingredients 14 Steps:
Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined. Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack. Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk. Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Store in the fridge, well covered, for up to a week. Serve at room temperature.
More about “whoopie cookies recipes”
Time 34m Yield 3 dozen cookies, 13 serving(s) Number Of Ingredients 15 Steps:
Preheat oven 400f.
Cream shortening and sugar. Add eggs one at a time till each is blended well. Add buttermilk and vanilla and blend. Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter. Last of all add warm water. If you don’t have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes. Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.
