The Cookie Dough Lover’s Cookbook
The Cookie Dough Lover's Cookbook author Lindsay Landis writes: "These soft, cake-like chocolate cookies are filled with a fluffy marshmallow cookie dough filling that will have your knees wobbling and your heart fluttering in no time."
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark or Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1 cup granulated sugar
3/4 cup whole milk
1⁄3 cup vegetable oil
1 egg, lightly beaten
2 teaspoons vanilla extract
For the filling:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup light brown sugar, packed
1⁄3 cup all-purpose flour
1/2 teaspoon salt
1 (7-ounce) jar marshmallow crème
1 teaspoon vanilla extract
2⁄3 cup mini semisweet chocolate chips
1. Preheat oven to 350.F. In a large bowl, sift together flour, baking soda, salt, cocoa powder, and espresso powder. Stir in sugar. Make a well in the center of the dry ingredients and stir in milk, oil, egg, and vanilla. Stir until flour is incorporated and no large lumps remain; mixture should have the consistency of thick cake batter.
2. Line a baking sheet with a silicone mat. Drop batter by the tablespoonful approximately 2 inches apart. Bake 10 to 12 minutes, or until cookies are set. Let cool on baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter.
3. To prepare filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in flour and salt on low speed until incorporated. Add marshmallow crème and vanilla and beat until fluffy. Stir in chocolate chips.
To assemble whoopie pies, sandwich 1 heaping tablespoon of filling between two cookies. Press until filling spreads evenly to the edges. Repeat with remaining cookies. Refrigerated in an airtight container, whoopie pies will keep for up to 3 days.
Makes 20 to 24 sandwiches
Excerpted from The Cookie Dough Lover's Cookbook © 2012. Reprinted with permission of Quirk Books. Recipes and photographs by Lindsay Landis.
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