Maine Whoopie Pies

I was exposed to these delicious desserts in Maine as a child. They are heavy, filling, and rich. And they are worth every calorie.

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Maine Whoopie Pies

I was exposed to these delicious desserts in Maine as a child. They are heavy, filling, and rich. And they are worth every calorie.

Ingredients

For the Baked Cookie Pies:

• ½ cup Dutch-processed cocoa powder (this cocoa powder is very dark)
• 2 cups all-purpose flour
• 1.5 tsp espresso powder
• 1.5 tsp baking soda
• ½ tsp kosher salt
• 1 cup packed dark brown sugar (+ 1 Tbsp )
• 2 sticks salted butter (softened)
• 1 cup buttermilk
• 1 whole egg
• 1.5 tsp vanilla extract

For the Marshmallow Filling:

• 12 Tbsp softened butter ((1.5 sticks))
• 1.75 cups confectioner’s sugar
• 1.5 tsp vanilla extract
• 2.5 cups Marshmallow Fluff

Instructions 

• Preheat oven to 370F.
• Sift together the cocoa powder, flour, espresso powder, baking soda, and salt in a medium bowl.
• Use a stand mixer or electric hand mixer to cream together the dark brown sugar with the softened butter.
• Whip until the butter and sugar are fully creamed together, 3-4 minutes.
• Add the egg and vanilla extract and whip until fully incorporated.
• Add ½ of the sifted dry ingredients and ½ of the buttermilk and mix until the flour is incorporated.
• Add remaining sifted dry ingredients and buttermilk and mix until the final bit of flour is fully incorporated.
• Line flat cookie-baking trays with parchment paper and spoon out evenly large golf ball-sized scoops of batter onto the parchment, leaving ample space between the large golf ball-sized scoops.
• Bake at 370 for 9-11 minutes, or until the cookies gently spring back when touched in their center.
• Remove from oven and allow to cool at room temperature.
• For the filling, use a stand mixer to beat together the sugar, butter, and vanilla extract on medium speed for roughly 4 minutes.
• Fold the Marshmallow Fluff into the mixture using a rubber spatula until fully incorporated.
• Place mixture in a piping bag with a star tip and let mixture sit in the fridge for 20 minutes.
• When the cookies have cooled completely, gently pipe the mixture onto one of the cookies and add another cookie on top, making a sandwich with the Marshmallow filling and the baked pies.
• Place in an airtight container in the fridge to store.
• Allow the whoopie pies to come to room temperature before serving them.

Notes

These can be refrigerated for a few days after being baked and assembled.
If you don’t have a star tip for your piping bag, don’t worry. It is just to make the finished product look a bit more fancy. If you don’t have a piping bag, just use a heavy-duty Ziplock freezer bag.