Chocolate Marshmallow-filled Whoopie Pies
I lie in bed at night and think about food. (It’s a shock, really, that I have any kids at all, between that habit and this blog. You’d think I’d have developed a George Costanza-esque association with food by now.) Every day some idea sneaks into my head, or I get a craving that I can’t shake, or read about something I want to try, or I remember something I haven’t made in a really, really long time, like these Whoopie Pies, which are as close to homemade Jos Louis cakes as you can get. (Except for the dipped in chocolate part – it would require a helluva lot of chocolate.)
Something or other triggered a memory of these, which then rattled around my brainpan for a week or so before I gave in and baked the cookies last night with the intention of bringing them along to a barbecue that I knew would have a dozen or so kids in attendance. As is my style I ran out of time to make the frosting, and we left the just-baked cookies sitting on the counter as we ran out the door.
So this morning we finished them, and when I wondered aloud what we might do with a dozen small burger-sized whoopie pies W suggested we bring some to the big boys who live up the hill; who are only the coolest boys ever, with cool toys and rock star wii and water pistols and lizards and cool hair and a brand new trampoline in the back yard. I think he’s coming up with excuses to go over to their house now. Like, the sun is up, can we go to the boys’ house? What are the boys doing now? and now? how about now? can we go over there now? Silver lining: he thinks school must be the funnest place ever and is desperate to go because that’s where the boys always seem to be.
So we went up the hill and ditched all but three of these, which we then ate for lunch. (Dinner was far less exciting – mediocre blueberry-bran muffins, thawed soup, brown rice, a bowl of blueberries for W.) These big, cakey cookies are sandwiched with fluffy Seven Minute Frosting -or jarred marshmallow cream – or you can freeze them and make them into ice cream sandwiches with vanilla ice cream. It’s a good opportunity to marry chocolate and mint – just spike the fluffy frosting with mint extract. (They’re low fat, too!)
Whoopie Pies
AuthorJulie
Preheat oven to 375°F.
In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into 1/2 cup very hot water until dissolved.
With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined. Stir in the chocolate chips. The batter will be quite wet, almost like cake batter. (You want them to be cakey and soft, so that the filling doesn't squish out the end when you bite into it.)
Drop large, round spoonfuls of batter 2 inches apart on a cookie sheet that has been sprayed with nonstick spray. (If you’re making pies, try to keep the mounds similar in size and shape so they will make even sandwiches). Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
Meanwhile, to make the frosting, combine the sugar, corn syrup, water, and egg whites in the top of a double boiler or in a clean stainless steel bowl set over a pot of simmering water. Make sure the simmering water doesn’t touch the bottom of the bowl or double boiler – you only need an inch or two of water in the pot. Beat the sugar mixture with an electric mixer on high speed for about 7 minutes, until it stands in billowy peaks. Remove it from the heat and beat in the vanilla.
When the cookies are completely cool, spread the bottom of half the cookies with frosting or marshmallow cream, and sandwich with a second cookie. Store extras individually wrapped in plastic wrap. Makes about 1 dozen whoopie pies.
Ingredients
Directions
Preheat oven to 375°F.
In a large bowl, beat the butter and sugar for a minute or so, until well combined. It will have the consistency of wet sand. Add the egg and vanilla and beat until smooth.
In a medium bowl, stir together the flour, cocoa and salt. In a small bowl, stir the baking soda into 1/2 cup very hot water until dissolved.
With the mixer on low or stirring by hand, add about a third of the dry ingredients, then half the buttermilk and half the baking soda mixture, mixing each time just until blended. Repeat with another third of the dry ingredients, the rest of the buttermilk and baking soda mixture, and then the rest of the dry ingredients, mixing each time just until combined. Stir in the chocolate chips. The batter will be quite wet, almost like cake batter. (You want them to be cakey and soft, so that the filling doesn't squish out the end when you bite into it.)
Drop large, round spoonfuls of batter 2 inches apart on a cookie sheet that has been sprayed with nonstick spray. (If you’re making pies, try to keep the mounds similar in size and shape so they will make even sandwiches). Bake for 12–15 minutes, until the tops no longer appear wet and just spring back when lightly touched. Transfer to a wire rack to cool.
Meanwhile, to make the frosting, combine the sugar, corn syrup, water, and egg whites in the top of a double boiler or in a clean stainless steel bowl set over a pot of simmering water. Make sure the simmering water doesn’t touch the bottom of the bowl or double boiler – you only need an inch or two of water in the pot. Beat the sugar mixture with an electric mixer on high speed for about 7 minutes, until it stands in billowy peaks. Remove it from the heat and beat in the vanilla.
When the cookies are completely cool, spread the bottom of half the cookies with frosting or marshmallow cream, and sandwich with a second cookie. Store extras individually wrapped in plastic wrap. Makes about 1 dozen whoopie pies.
I had an unhealthy obsession with Jo Louis cakes when I was young… um, young-ER, and I think the only thing that’s stopping (saving) me right now is that I have no buttermilk on hand to make these right this instant.
On another note… Mike told me he spotted W running up the sidewalk in his birthday suit, and the first thing that came to mind was, “not even Shirtpants??”
Yes, shirtpants still come second to the birthday suit. (Or as he calls it “Naked Boy!” – you have to say it kind of like a superhero.)
Ask Manon from Ontario. I have two in the exact same state in my cupboard. Too hard to grate now but I dare not throw them away. As Smeagle says….
“Precious,my precious”
That’s so funny- I just came upstairs from watching an old episode of Seinfeld and it was that exact one! At the end, George finds a woman who tells him she thinks that pastrami is “the most sensual of all salted, cured meats” and, of course, it’s love at first sight… ha ha.
I was thinking the same thing – Manon is sure to read this!
I’ll make these…..but with ice-cream for the filling. If summer EVER comes that is.
Good morning Julie,
Love your blog, always a pleasure to read, you could write a book 🙂 and W, too funny, always wants to be naked!
I remember a few weeks ago you did ask me about that “sugar brick”! Our ancestors used it as sugar, they would cut it or grate it into their recipes. Maple cream is usually spreadable on toast for example. I would cut a piece and try to melt it, in the microwave, and if it melts, well then you can spread it. If it’s pure maple anything, it should melt. For example, yesterday I re-heated a left over pan of maple syrup butter left over, it was hard like candy in the pan, well at around 220F it melted into a liquid again and I made granulated maple sugar, you just cook it up to 254F and stir it until it becomes sugar, this will take a while.
I wish I was your neighbor, to be your friend, to meet W in person, and Lou, and to check out stuff with you 🙂
Have a sunny day.
MFO
This is so freaky! I have been making your whoopie pie recipe lately and loving them! A couple of weeks ago, I made them twice in one week (no, I didn’t eat them all — I shared with family and co-workers)! I recently read that whoopie pies are the new cupcake — trendy and hip. Also, thought I would mention that I absolutely adore your 7-minute frosting recipe — I think it’s the best out there. I have reduced the sugar to 1.25 cups with no difference (and reduce the water to 0.25 cups).
Oh, you lucky, lucky woman. Make oatmeal cookies with hazelnuts, and sub in the petrified maple cream for the brown sugar. So yummy!
I rarely comment but I so enjoy reading about your cooking and life adventures. The food always looks great and you have such a way with words!
oh wow! Those look so good!
I too lay in bed and think about food- what I can make, what I am craving, what I can share with others. I get some much inspiration from blogs like yours!
I love sharing baked goods too. Your son is too adorable. It’s so cute when they look up to the bigger kids.
I have no idea what to do with that bar! 🙂
Have a great day!
Would you be able to heat it in a bit of water to bring it back to a syrup state? or maybe put it into a container with something moist and apple to soften it up enough to grate? You will have to let us know how you make out with this.
Good Luck
I haven’t had a whoppie pie that looks this good since I moved away from my favorite bakery in Brooklyn. I cannot wait to try these, and the mint is a great idea – it will definitely make it into my frosting.
Re: the maple cream – Could you rehydrate it like you do hardened brown sugar? I keep my brown sugar in a mason jar with a terra cotta disk…works like a charm. Btw if you ever want to get your wii fix come on over. I’m sure C&J would love to play with W…”Naked Boooooyyyyy” would fit in just fine with Mr. Half Nekked (J won’t stay in a wet pullup and isn’t keen on potty training);)
I will have to try those whoopie pies. They look amazing and I’ve never made anything from One Smart Cookie that wasn’t amazing – my newest favourite OSC is Grandma Woodall’s Marmalade Oatmeal Raisin – DEEELISH!!
I will be interested to hear how you make out with your block of maple! An interesting item.
Lying in bed is my best way to menu plan. I keep a notepad handy for when inspiration hits.
Could you put that block of petrified maple in a double bag and pound parts of it with a hammer? Small bits could be tossed into cookies, but bigger chunks could be sucked like jawbreakers. Perhaps if the chunks or bits of maple are smaller they might melt in a pan much easier. It could be fun playday with W, the boys who live up the hill, and some real big boy tools.
Hi Julie! I took one look at your Whoopie Pie’s and said outloud “I need to make those….today!!” So in fact I did, it’s my anniversary today so I thought I’d make them for a yummy dessert! One question though, mine puffed up….they’re not as flat as yours turned out. Why would that be? I’m sure they’re still going to be tasty but flatter would make them easier to hold I think.
And I’m addicted to your blog, I absolutely love it! I’ve tried many of your dishes because your pictures look so good! Keep your posts coming! (Just to let you know I’m a good friend of Katharine out in Airdrie!)
If you broke it into hunks you could melt them into hot tea or milk… Hell knows we need hot drinks these days!
PS That picture does make it look nearly as gross as it did in person.
You know – they are much puffier than they look in the picture. I was wondering that myself – why they look so flat! They should be slightly domed and cakey. Were they good?
They still tasted pretty good. Used the marshmallow stuff from the jar and I think next time I’ll make your frosting!
i definitely need to try and make these gluten free 🙂
Just stumbled upon your beautiful whoopie pies on Foodgawker. These were an old family favorite growing up but Mom’s filling was more of a traditional buttercream with the addition of some marshmallow fluff.
Hi Julie, I made the whoopie pies and they turned out much puffier than the picture. They were a little difficult to work with, however my kids still adored them. Please let me know how to make them flatter.
Just thinking about the sugarbrick. When my brown sugar gets tooooo hard, i close it up in a bag for a couple of weeks with one perfect apple. If sugar and apple (whole and uncut… sounds like a indie movie) are left alone together long enough, the sugar becomes, if not soft, then at least flexible enough to use.
I’ve left sugar and apple together, forgotten in a drawer, for a month plus. The apple got a bit wrinkly, but the sugar was fine; key might be to have the apple whole so it doesn’t spoil.
Worth a try? That sugarbrick looks too hard to grate!
Carol SB
They actually are much puffier than they look in that picture! I sort of noticed it, but didn’t really think it mattered much. Sorry! They are cakey and puffy, not flat and chewy or crisp. If you want them flatter, you can spread them around a bit with the back of the spoon, which is what I usually do, since the batter is more of a cake consistency than that of a cookie.
Thank you for the blog and this recipe! I didn’t have time to make the whoopie pies, but I used your recipe for 7 minute frosting to ice 4 dozen cupcakes for my son’s school bake sale tonight. I’ve never made 7 minute frosting before – it turned out great – thanks to your recipe and instructions.
Next time I have to make the whole enchilada.
Thanks for providing so much inspiration.
…as to the block de creme de maple (dont you love it when idiots like me try to make things sound fancy through bastardization of the french language?..ahem) ive never worked with it, first thing i would say is…BREAK IT UP AND SUCK ON IT! I LUVZ ME SUM MAPLE SUGAR CANDY!…ahem, sorry, i might suggest placing it in a heat proofed vessel and emersing it in a bath of boiling water, as you would with crystallized honey, it might also make interesting sugar cubes to serve with tea or coffee, or, ground into maple sugar as you said and used as a topping…how ever, if you find you can in fact melt it in heat.. (just because something seems to be a rock doesn’t always mean it has no moisture in it…)….i…very personally, would use it, broken into chips, to make walnut, or black walnut, and maple chip cookies…this all assuming you still have it after…what, a year?
I made these cookies (a while ago, but Im just now getting to write the post)& they worked perfect for making ice cream sandwiches with homemade vanilla bean ice cream – yumm! I posted your recipe along with appropriate credits and a link back to your blog – thanks for the delicious treat! 🙂
Ooh… these look so delicious. Chocolate and marshmallow are one of my favorite combos and I can’t wait to sink my teeth into these! Thank you for this recipe.
Re: Maple Cream
Maple cream will never resemble “cream” as it really is always solid. However, it has probably hardened due to it crystalizing. My family runs a maple syrup farm the old fashioned way, so syrup is in my blood! lol We just see is as almost a brick of fudge. We shave a piece here or there off and eat it as a real treat, and the block always lasts FOREVER, becuase it’s so rich and wonderfully creamy! You could melt and spread it on toast, or melt it and beat it into a frosting, filling, use it in a custard or a creme brulee! If you like the taste and are looking for something “creamier” you might want to try finding maple butter! That will spread like creamed honey, only better!!!
I must say…I am SO jealous to see such a large piece of maple cream!! – Cindy
I just finished baking the whoopie pies. Although my husband liked them, I found them to be quite tasteless. When I tried putting them on the cookie sheets, they were very glue like. They did rise in the oven, but they ended up being too round, which I found very hard to get the filling to stay on them. I don’t think that I will try this recipe again. I will try a box cake mix and add pudding mix or flour to the batter. I don’t recommend this recipe. I did like the filling though.
We’re neighbours! I live in Inglewood, and am just trying your recipe now for christmas with peppermint icing! Will keep you posted!
Hey, they are amazing! We are so happy with them with the peppermint icing in the middle, ahhhhhh, hint: Flatten the cookie dough on the sheet before baking so that they turn our nice and round\flat and even… thanks!
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