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Recipe Summary

prep:
20 mins
bake:
13 mins
total:
33 mins
Servings:
12
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Ingredients

Cookies
Filling

Directions

Cookies
  • Heat oven to 350°. Have 2
    whoopie pie pans ready. In a medium bowl, whisk flour,
    cocoa powder, baking soda and salt.

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  • In a large bowl, beat butter with an
    electric mixer for 30 seconds, until creamy.
    Beat in brown sugar for 1 minute, until
    fluffy, and beat in egg for 1 minute. Beat in
    vanilla. On low speed, beat in flour mixture,
    alternating with buttermilk, beginning and
    ending with flour. Divide evenly between
    pans, spreading batter slightly until level.

  • Bake at 350° for 11 to 13 minutes or until
    dry to the touch. Remove from pans to a
    wire rack to cool.

Filling
  • In a medium bowl, beat butter
    and cream cheese until smooth. Fold
    in marshmallow crème and tint with food
    coloring to desired color. Spread 1 to
    2 tbsp of the filling onto flat side of a
    cookie. Sandwich with a second cookie.
    Repeat; refrigerate pies in an airtight
    container up to 4 days. Let stand at room
    temperature before serving.

Nutrition Facts

338 calories; fat 16g; cholesterol 59mg; saturated fat 10g; carbohydrates 46g; insoluble fiber 1g; protein 4g; sodium 178mg.
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