"Cake-like cookies with a marshmallow filling." — Christel
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unsweetened cocoa powder
1 1/4 cups
The cake part is delicious and the creme filling is light, though I'm nervous about raw egg whites in it. I took the photo of this dish. It was a huge success at work. Most were gone within an hour. I'd make them slightly smaller than a tablespoon size. They really spread out when baked and mine all overla[ped. I had to cook for 9 mins, as 8 mins made the centers too wet. Let them sit for 5 minutes minimum on the cookie sheets or they will fold up funny on the spatula. Great recipe I will make again!
uh... It says "Marshmallow filling"... but... there's no call for marshmallow in the recipe. am i missing it?
This is the same recipe I have made for over 20 years.. my sons favorite, and as for the marshmellow comment... I laughed.. if you look at the ingredents in marshmellows.. its about the same, you don't have to use store marshmellow, you can make marshmellow, I make marshmellow all the time. YUMMY
I found recipe to be excellent! I've never ever made Whoopie Pies and geesh...why I hadn't before is beyond me. I didn't grease a baking sheet on this recipe. I used parchment paper and that might be my bonus verses the last review, who said her spread. I totally try to cut extra oils where I can, but follow the recipes to the best of a T as possible. I didn't change anything with the cookie type part at all. The frosting center, was slightly thick, so I adjusted with a little more milk to make it just a bit creamier. Not much but I wanted that slightly ooze affect. And I'd say the frosting didn't taste of marshmallow but that's okay. Because the recipe was quite nice.
These are absolutely delicious! The cakes made up better than I was expecting, they were pretty well perfect. It was unclear how large the drops needed to be on the cookie sheet and how far apart they needed to be, I did about a tablespoon-size and a couple inches apart, which worked out perfect. I had my oven at 340 Fahrenheit convect, and they were done in about 9 minutes. I let them cool on the cookie sheet about 5 minutes, and transferred to cookie rack. The filling however, did not work for me at all! I didn't have enough shortening, so I substituted butter instead, and the filling emulsified and melted butter got everywhere. But, it was still extremely delicious. The recipe made a whopping 32 whoopie pies, way more than I was expecting! Next time I will probably either make just a meringue for the filling, or whipped cream. But, very tasty!
I love the "cakes" on this recipe...never fond of shorting fillings, even though that is traditional...I used a fluff recipe. I hate to see raters substitute ingred. and then rate it poorly..baking is a science, so adjusting or substituting can really wreck a good recipe...trust me, the cake is perfect, no other recipe will be the same. Disolving the baking soda in water then adding it makes all the difference. And again fillings are always subject to preference.
I had my kid's cooking class prepare this recipe. The cake texture is great but needs more chocolate flavor, so next time I'll add 1 oz. melted unsweetened chocolate. For the filling, we skipped the egg whites and added 4 oz. cream cheese. Also substituted half of the filling's shortening with butter. It would've been helpful to know how big a "large spoonful" of batter was; We used a 1/2 oz. cookie scoop and got 17 Whoopie pies (34 cookies).
* Percent Daily Values are based on a 2,000 calorie diet.
Whoopie Pies II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 793
** Calories from Fat: 369
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