Recipe by Lisa Lepsy
"Excellent frozen. I have played with this over the years, and come up with several variations. At the holidays, I have added 1 teaspoon peppermint extract to the filling in lieu of the vanilla, and have also used crushed peppermint candy in the filling. I have also dipped them in chocolate, and coated them in confectioners' sugar."
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1 1/2 cups
unsweetened cocoa powder
1 1/2 cups
1 1/2 teaspoons
1 (7 ounce) jar
I had a specific idea in mind for the cake I wanted to bake today so I had to scout around to find a recipe for the cake as well as the filling. Since I was making a chocolate layer cake with no frosting, I was after a moist, dark chocolate cake with a rich, billowy cream filling. I chose “Breakstone’s Triple Chocolate Bliss Cake” and this filling, which proved to be exactly what I was after. (I did NOT make the cookie part of this recipe) While I have purchased countless jars of Marshmallow Creme over the years, I shamefully admit they’ve always been tossed before I could use them. I buy another and the same thing happens, over and over again. So this was the first time I have ever tasted or used Marshmallow Creme. I beat the butter, powdered sugar, milk and vanilla until good and fluffy, then added the sticky, gooey Marshmallow Creme, which I just beat in until combined. I didn’t have to add a thing; the consistency was perfect. On its own, it tasted a little too buttery but I needn’t have been concerned because it was perfect once paired with the cake. The contrast of the dark chocolate cake with this fluffy, cloud-like frosting was stunning. And eye-rolling delicious. Now that I’ve finally opened up a jar of this stuff after all these years of wanting to, I know I won’t be a stranger to it any longer. I could see frosting an entire cake with this filling, pouring a rich chocolate ganache over it, or using it as a filling for cupcakes or “Twinkie-like” cakes.
They were like whoopie pies, but the cookie part itself didn't have a very sweet flavor.
these should be under whoopie pies because that is what they are more similar to. BUT, the taste of the cookie (but NOT the texture) part is very similar to oreos. I dropped them out by the heaping tablespoon and got about a 2 3/4" cookie and ended up w/ about 28 finished sandwiches. The filling is really yummy. I used exactly 1 cup of marshmallow filling since I had the big jar and wasn't sure how to measure out 7oz's. I didn't think the filling was sticky or messy at all. They went together and stayed together just fine. A note to all who are going to try this recipe: the cookies do spread a little but they puff up into a dome shape and hold that shape and the texture is like cake. So, if you're expecting them to look and feel like oreos - this is not the recipe for you. If you like whoopie pies and want an easy and good recipe for them - this is for you!
Very good! More like a Devil Dog than a cookie, but good all the same!
I'm not sure what happened with these but they came out awful. No one liked the flavor and the cookies spread like crazy. I've made whoopie pies for years using my mothers' recipe but I couldn't find it so I thought I'd try this one. I think I'll keep searching for my other one. Thanks though!
I thought these were too rich...maybe I did something wrong...who knows. But, the frosting was absolutely delicious! I will definately use the recipe for the frosting even without the cookie.
The cookies were very fast to make. But they didn't spread very well and the marshmellow ran out of the sandwiches and made a sticky mess! I won't be making these again.
I only made the filling as I had some leftover marshmallow creme to use up. The frosting is not very good. I had to add in more sugar as its consistentcy wasn't right. You're better off making a shortening based frosting.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Sandwich Cookies I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 242
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