A Super Sweet Treat

Cookie Butter Whoopie Pies

Hi everyone! I promised I would share my whoopie pie recipe, and I finally got it all organized here. I'm realizing that I am not the best at putting actions into words, so sorry if something isn't clear. Feel free to message me with Qs.

Whoopie pies are a commonly known and very popular dessert where I'm from. In fact, they are considered Maine's state treat. Whoopie pies are extremely sweet and delicious, but not at ALL healthy for you... Normally I promote healthy eating around here, but I'm making an exception for these whoopies. I have a very big sweet tooth, and I find these to be on the veryyy sweet side. If you are sensitive to sweet this may not be the treat for you!

I'm not sure what sparked my craving, but one day I just had the most intense craving for peanut butter whoopie pies. I was going to order some from my favorite company, but found out they were going to cost an arm and a leg to ship here. Instead, I decided to just try making them. I posted on my Facebook asking my friends to share their tried and trusted recipes. I had 2 friends come forward with their mother's hand written recipes. My best friend Eva's mother is an exceptional baker and has won contests for her baking skills. When she sent me her recipe, I knew I had to trust it!

The original recipe did not include a flavored filling... I added the flavor myself! Originally I wanted to make peanut butter filling, but Michael isn't a huge pb fan... (He's so strange, I know!) We decided to do cookie butter filling instead. I just cut down on the amount of marshmallow to make room for the cookie butter and it turned out to be a success. I made these while juggling Ella and all of her needs, so I sort of "winged it." I can't remember how many pies we ended up with exactly, but I think it was around a dozen total. I can't wait to make these again... I want to do a strawberry filling, a pb filling and a Nutella filling next!

Here is the recipe...

Ingredients:

Cake-

1/2 cup unsweetened cocoa powder

2 cups flour (we used wheat flour)

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 cup crisco

1 tsp vanilla

1 cup sugar (we used 1/2 white and 1/2 brown)

1 egg

1 cup whole milk

Filling-

1 3/4 cups marshmallow fluff

1/2 cup cookie butter

3/4 cup unsalted butter (softened)

~ 2 cups of powdered sugar

1/2 tsp vanilla

Directions:

For the cake...

1. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.

2. In medium bowl, sift cocoa, flour, baking soda, baking powder and salt. Set aside.

3. In large bowl, beat crisco, vanilla, sugar and egg until mixed. Add milk slowly.

4. Add the dry ingredients SLOWLY to the large bowl of wet ingredients.

5. Mix thoroughly but do not over mix.

6. Using a piping bag, pipe out 2 inch x 2 inch circles on your parchment paper, making sure you pipe them at least 1.5 inches apart, as they will expand.

7. Bake in oven for only 7-8 minutes.

For the filling...

8. Beat together the fluff, cookie butter, regular butter, powdered sugar and vanilla until a smooth consistency. If the mixture seems too thin, add more powdered sugar slowly until you get your desired consistency. It should be on the thicker side. Add to a piping bag with a large tip. We just used a ziplock bag and cut a hole in the corner.

9. Once the cakes are removed from oven, make sure they are completely cool before piping on the filling. You will pipe the filling onto one cake, leaving room around the edges because when you press the second cake on top it will expand.

Enjoy! :) I personally prefer mine cooled in the refrigerator before eating! We used plastic wrap and individually wrapped each pie and then stored some in a tupperware in the fridge, and some in the freezer. The cake gets dried out by the 3rd day or so. They are still yummy, but taste much better fresh!

Let me know if you make these and tell me what you think!