CLASSIC NEW ENGLAND WHOOPIE PIES

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Once blended, increase your speed to medium-high until light and fluffy.  Add in marshmallow cream and beat well until evenly incorporated, it will be nicely gloopy. Is that a word? A cross between goopy and gooey and gluey, sort of, I do like to make up words.

Match up the cookie tops (underside up), using a 2 TBL scoop, dollop a healthy portion of the marshmallow filling onto the bottom of the cookie, placing the  top on pie, gently pressing down until fluff gets close to the edge.

INGREDIENTS

COOKIE/PIE BATTER

• ¾ cup hot water
• ⅔ cup unsweetened cocoa powder (sifted after measuring, if lumpy)
• 1 tsp baking soda
• 2 cups all-purpose flour (I use organic flour)
• 1 tsp baking powder
• ¾ tsp salt
• 1 ½ cups light brown sugar, packed
• ½ cup butter, softened
• 1 large egg
• 2 tsp vanilla extract
• ½ cup sour cream

MARSHMALLOW BUTTERCREAM

• ¾ cup butter, softened
• 1 13 oz jar marshmallow cream
• 1 ½ cups powdered sugar
• 1 ½ TBL vanilla
• ⅛ tsp salt (pinch)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a 2 cup or larger bowl or measuring cup, pour in hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled down. NOTE: you will be adding sour cream to this mixture after it cools.
3. In a medium bowl, place flour, baking powder and salt, gently stir with whisk to mix. Set aside.
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full recipe : www.thefreshcooky.com

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