Pink Peppermint Whoopie Pies

Pink Peppermint Whoopie Pies

Marshmallow creme gets sandwiched between cookies for delicious whoopie pies – a perfect dessert.

Prep Time

45

Minutes

Total Time

1:25

Hr:Mins

Makes

1

1/2

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 Gold Medal® all-purpose flour
1/2
teaspoon baking soda
1/2
teaspoon salt
Creamy Marshmallow Filling
3
cups powdered sugar
1
jar (7 oz) marshmallow creme
3/4
cup butter, softened
6
to 7 teaspoons milk
6
drops red food color
Decoration
Crushed peppermint candies or candy canes
  1. Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.
  2. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix, until well blended. Stir in flour, baking soda and salt. On cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with scant 3 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candies. Store in tightly covered container.
Makes 1 1/2 dozen sandwich cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Chocolate Chip Whoopie Pies
Fold 1/2 cup miniature semisweet chocolate chips into filling.
Toffee Whoopie Pies
Fold 1/2 cup chocolate-covered toffee bits into the filling.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.