Recipe: Seven Twists on Whoopie Pies (berry, chocolate, classic, coconut-caramel, cookie crunch, lemon, and salty-sweet)

7 TWISTS ON WHOOPIE PIES
"Whoopie pies are the perfect mix-and-match dessert: You can easily flavor the filling, then put out chocolate chips, sprinkles and other fun toppings and let kids assemble their own."



FOR THE COOKIES:
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup buttermilk
Cooking spray

FOR THE FILLING:
1 stick (1/2 cup) unsalted butter, at room temperature
2 cups confectioners' sugar, divided use
2 tablespoons milk
1/2 teaspoon vanilla extract
Assorted toppings, for coating

Line 3 baking sheets with parchment paper and lightly coat with cooking spray.

TO MAKE THE COOKIES:
Whisk the flour, cocoa powder, baking soda and salt in a bowl.

In a separate bowl, beat the 10 tablespoons butter, brown sugar and 1/2 teaspoon vanilla with a mixer on medium-high speed until fluffy; beat in the egg.

Reduce the mixer speed to low; beat in the flour in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.

Scoop 16 mounds of batter onto the prepared baking sheets, about 2-inches apart (about 2 tablespoons batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes.

WHEN READY TO BAKE:
Preheat the oven to 400 degrees.

Bake the cookies until they spring back when pressed, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.

TO MAKE THE FILLING:
Beat the 1/2 cup butter with a mixer on medium speed until fluffy; gradually beat in 1 cup confectioners' sugar. Gradually beat in the 2 tablespoons milk, then the remaining 1 cup confectioners' sugar; beat until smooth, about 3 minutes. Mix in the vanilla.

Sandwich about 2 tablespoons filling between 2 cookies; repeat with the remaining cookies and filling. Roll in toppings

VARIATIONS:

BERRY-NUT:
Mix 2 tablespoons raspberry jam into the filling. Roll the edges in crushed nuts.

CLASSIC:
Keep the filling vanilla-flavored. Roll the edges in rainbow sprinkles.

COCONUT-CARAMEL:
Beat 1/4 cup thick caramel sauce into the filling. Roll the edges in toasted coconut.

COOKIE CRUNCH:
Dissolve 2 tablespoons cocoa powder in 2 tablespoons hot water; beat into the filling. Roll the edges in crushed cookies.

SALTY-SWEET:
Beat 1/4 cup thick caramel sauce into the filling. Roll the edges in crushed pretzels.

SWEET LEMON:
Beat 2 1/2 tablespoons lemon curd into the filling. Roll the edges in rainbow sprinkles.

TRIPLE CHOCOLATE:
Dissolve 2 tablespoons cocoa powder in 2 tablespoons hot water; beat into the filling. Roll the edges in mini chocolate chips.

Makes 8 whoopie pies
Recipe copyright 2014, Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Sweet: Our Best Cupcakes, Cookies, Candy, and More by Food Network Magazine