Recipe: Whoopie Pies (with chocolate chip; peppermint; and toffee variations)

WHOOPIE PIES


FOR THE COOKIES:
1 cup granulated sugar
1/2 cup butter, softened
1/2 cup buttermilk
2 teaspoons vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

FOR THE CREAMY MARSHMALLOW FILLING:
3 cups powdered sugar
1 jar (7 oz) marshmallow creme
3/4 cup butter, softened
6 to 7 teaspoons milk

TO MAKE THE COOKIES:
Heat oven to 400 degrees F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2-inches apart.

Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

TO MAKE THE FILLING:
In large bowl, beat filling ingredients on medium speed about 2 minutes or until light and fluffy.

TO ASSEMBLE THE WHOOPIE PIES:
Place flat sides of 2 cooled cookies together with slightly less than 3 tablespoons filling, sandwich-style. Store in tightly covered container.

VARIATIONS:

CHOCOLATE CHIP WHOOPIE PIES:
Fold 1/2 cup miniature semisweet chocolate chips into the filling.

PINK PEPPERMINT WHOOPIE PIES:
Add 6 drops red food color to filling ingredients. Once cookies are assembled, sprinkle edges of filling with crushed peppermint candies or candy canes.

TOFFEE WHOOPIE PIES:
Fold 1/2 cup chocolate-covered toffee bits into the filling.

1 1/2 dozen sandwich cookies
Adapted from source: The Big Book of Cookies by Betty Crocker