Whoopie pies are a classic snack cake – despite the name that makes it sound like some sort of practical joke (like a whoopie cushion). They’re two soft cookies sandwiched together with a creamy filling. The standard whoopie pie has a chocolate cookie and a vanilla cream center. As good as this combination is, there is no harm in switching things up a little, right?
These are reverse whoopie pies, made with a vanilla cookie and a chocolate cream filling. The chocolate filling makes them seem a little bit richer than the classic pies. The cookies are very soft and cake-like, so eating the whoopie pie is almost like eating a cupcake where the frosting is in the center.
The pies are easy to make. Simply dollop the batter onto a baking sheet, as you would with regular cookies, then allow them to cool completely before making the chocolate cream filling. Try to get every cookie to be about the same size, so that it is easy to match them up in pairs for the sandwiches. Otherwise, you can make them any size you like.
Reverse Whoopie Pies
adapted slightly from a Marshmallow Fluff recipe
2 1/4 cups unsifted all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1/3 cup butter, melted and cooled
1 cup sugar
3/4 cup milk
2 tsp vanilla extract
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, vigorously whisk together egg, melted butter and sugar until mixture is smooth and has lightened slightly in color, about 1 minute. Add in half of the flour mixture, followed by the milk and vanilla extract, then the remaining flour mixture. Mix only until no streaks of flour remain.
Drop rounded spoonfuls of the cookie batter onto prepared baking sheet, trying to make each even in size (1-inch balls are a good standard for medium-sized cookies). Leave 2-inches between cookies to allow for spread.
Bake for about 8-10 minutes, until cookies are set and edges are very lightly browned.
Cool completely on wire racks before filling.
Makes about 36 cookies
3/4 cup butter, room temperature
2 cups confectioners’ sugar
1 7 1/2-oz. jar Marshmallow Fluff
2/3 cup unsweetened cocoa powder
Combine all ingredients in a large bowl and beat with an electric mixer until smooth. Spread in between cooled vanilla cookies.
Makes about 1 1/2 dozen whoopie pies.