Fill sweet chocolate chip cookies with fluffy marshmallow cream to turn them into festive whoopie pies.
Nutrition Facts : calories
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter
3/4 cup white sugar
3/4 cup dark brown sugar
1 teaspoon vanilla
2 large eggs
1½ cups semi sweet chocolate chips
1/2 cup butter, softened
1¼ cup powdered sugar
2 cups marshmallow cream
1 teaspoon vanilla
For the chocolate chip cookies:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In medium bowl, whisk together the flour, baking soda and salt. Set aside.
3. In large bowl, beat together the butter, white sugar and brown sugar. Mix in vanilla, and then mix in eggs, one at a time. Gradually mix in dry ingredients then stir in the semi sweet chocolate chips.
4. Using tablespoon, scoop the dough onto the parchment paper-lines baking sheet (make sure you have an even number of cookies). Bake for about 9 minutes, until slightly browned on the edges. Remove from the oven, let them rest for about 3 minutes and then transfer to a cooling rack.
For the filling:
In large bowl, beat together the butter, powdered sugar, marshmallow cream and vanilla until smooth.
Spread about 2 teaspoons of filling on the flat side of one cookie. Place a second cookie on top of the filling and gently press down until the filling comes to the edges of the cookies. Repeat with remaining cookies and filling.
Start by preheating oven to 375 degrees and line a baking sheet pan with parchment paper. Set pan aside
Combine flour, baking soda and salt in small bowl and set aside. In a large mixing bowl, beat Country Crock, granulated sugar, brown sugar and vanilla extract until creamy. Add in egg whites, one at a time, beating well after each addition.
Slowly beat in flour mixture. Stir in morsels and then drop by rounded tablespoon onto parchment lined, ungreased baking sheets.
Bake for 9 to 11 minutes then cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Once cookies are complete cooled, make your buttercream frosting. In a large bowl, mix together sugar and butter. Once ingredients are combined, mix on medium speed for at least 3 minutes.
Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed. Refrigerate for 10 – 20 minutes depending on spreading consistency.
To assemble, spread a rounded tablespoon filling on flat sides of cookie and top with a second cookie
Preheat oven to 350º F. Line two baking sheets with parchment paper or lightly grease.
Combine flour, baking soda and salt in small bowl. Beat 1/4 cup butter and sugar in medium mixer bowl on medium speed until light and fluffy. Beat in milk, egg and vanilla extract (mixture will be thin.) Beat in flour mixture on low speed until smooth. Stir in 1/2 cup morsels. Drop by heaping measuring teaspoonfuls onto prepared baking sheets. A total of 36 cookies are needed for the recipe.
Bake for 12 to 14 minutes until springy to the touch. Cool completely on baking sheets.
Microwave remaining 1 cup morsels in uncovered, medium microwave-safe mixer bowl on HIGH (100%) power for 30 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
Add marshmallow crème and remaining 2 tablespoons butter to melted chocolate. Beat on medium speed until smooth. Transfer filling to resealable plastic bag. Cut hole from corner of bag. Squeeze heaping tablespoon of filling onto flat side of one cookie, top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Heat oven to 350º F. Line two baking sheets with parchment paper.
For the cookies;
COMBINE flour, baking soda and salt in small bowl. Beat butter and sugar in medium mixer bowl on medium speed until light and fluffy. Beat in milk, egg and vanilla extract (mixture will be thin.) Beat in flour mixture on low speed until smooth. Stir in morsels. Drop by heaping measuring teaspoonfuls onto prepared baking sheets.. 30 cookies will make 15 pies:
BAKE for 12 to 14 minutes until springy to the touch. Cool completely on baking sheets.
Whip together butter and sugar. Add in vanilla and marshmallow. Whip for 3 minutes.