Name: Chocolate-Raspberry Whoopie Pies
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1/2 cup butter, softened -; 1 cup sugar -; 1 large egg, room temperature -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 1/2 cup baking cocoa -; 1-1/2 teaspoons baking soda -; 1/2 teaspoon baking powder -; 1/2 teaspoon salt -; 1 cup 2% milk -; Filling: -; 1 jar (7 ounces) marshmallow creme -; 1/2 cup shortening -; 1/3 cup seedless raspberry jam -; 1 teaspoon vanilla extract -; 2 cups confectioners' sugar -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate-Raspberry Whoopie Pies

1. 1/2 cup butter, softened -

2. 1 cup sugar -

3. 1 large egg, room temperature -

4. 1 teaspoon vanilla extract -

5. 2 cups all-purpose flour -

6. 1/2 cup baking cocoa -

7. 1-1/2 teaspoons baking soda -

8. 1/2 teaspoon baking powder -

9. 1/2 teaspoon salt -

10. 1 cup 2% milk -

11. Filling: -

12. 1 jar (7 ounces) marshmallow creme -

13. 1/2 cup shortening -

14. 1/3 cup seedless raspberry jam -

15. 1 teaspoon vanilla extract -

16. 2 cups confectioners' sugar -

How to cook deliciously - Chocolate-Raspberry Whoopie Pies

1. Stage

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

2. Stage

Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.

3. Stage

For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.