Whoopie pies are something like a cake, and something like a cookie -
with lots of creamy filling sandwiched in between. Red velvet is an
obvious choice for everyone's favorite love-to-hate holiday, and your sweetie's guaranteed to love the fluffy marshmallow/cream cheese filling.
If you want to get super-fancy, you can even whip out your pastry bag and make heart-shaped treats.
Red Velvet Whoopie Pies
Recipe courtesy of BHG
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1-oz. bottle red food coloring
- 1 recipe Whoopie Pie Filling, recipe below
Preheat oven to 375 degrees. Line baking sheets with parchment; set aside. In medium bowl, combine flour, cocoa, baking soda, and salt; set aside.
In large mixing bowl, beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition until just combined. Stir in food coloring.
Spoon batter in two-inch rounds, about 1/2-inch high on prepared baking sheets, allowing about an inch between each cookie - so they have room to spread.
Bake 9 to 11 minutes or until tops are set. Cool for a few minutes on baking sheets, then remove to let cool completely on rack.
To fill, dollop filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
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Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-oz package softened cream cheese until smooth. Fold in one 7-oz. jar of marshmallow creme.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.