Whoopie Pies




 Ingredients

Cookies


2 cups (283g) unbleached all-purpose flour


1/2 cup (45g) unsweetened cocoa powder


1 tsp baking soda


1/2 tsp salt


1 cup packed (200g) light brown brown sugar, break up any clumps


1/2 cup (120ml) buttermilk


1/2 cup (120ml) vegetable oil


1 large egg


1 1/2 tsp vanilla extract


1/2 cup (120ml) hot water


Filling


8 Tbsp (113g) salted butter, at room temperature


6 Tbsp (85g) unsalted butter, at room temperature


2 1/4 cups (270g) powdered sugar


1 tsp vanilla extract


10 oz. marshmallow fluff


Instructions


Set oven racks in upper and lower third of the oven and preheat oven 


to 375 degrees. Line 18 by 13-inch baking sheets with parchment 


paper, set aside.


In a medium mixing bowl whisk together flour, cocoa powder, baking 


soda and salt. Set aside.


In a large mixing bowl using an electric hand mixer or in the bowl of a


 stand mixer fitted with the paddle attachment mix together brown 


sugar, buttermilk, vegetable oil, egg and vanilla extract until well 


blended.


Add flour mixture and mix just until combined, then pour in hot water 


and mix just until combined.


Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a 


time, and drop onto prepared baking sheets, spacing 2-inches apart.


Bake first two sheets at a once, rotating sheets halfway through 


baking, until cookies spring back when touched or toothpick inserted 


into center comes out clean, about 8 - 10 minutes total.


Let cool about 5 minutes then use a spatula to transfer to a wire rack 


to cool completely. Bake remaining last sheet of cookies in center of 


the oven, about 8 - 10 minutes.

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