HALLOWEEN COOKIES AND CREAM WHOOPIE PIES
These handheld desserts are more than just a fun name. Soft, cakey cookies are stuffed with marshmallow cream cheese, then dipped in chocolate and festive sprinkles for a delightful Halloween treat.
Provided by Lasheeda Perry
Categories dessert
Time 1h15m
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Pulse the cookies in a food processor to fine crumbs. Remove 1/3 cup crumbs to a medium bowl and reserve the remaining crumbs for the filling.
- Whisk the flour, baking powder, salt and baking soda into the medium bowl with the 1/3 cup crumbs. Set aside.
- Beat together the sugar, butter and vanilla in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour mixture; beat after each addition until just combined.
- Spoon 2 tablespoon-mounds of the batter (a 1-ounce ice cream scoop works well here) onto the prepared baking sheets about 1 inch apart. You should have about 12 cookies per baking sheet.
- Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Reserve the parchment-lined baking sheets.
- While the cookies cool, prepare the filling. Spray a measuring cup and rubber spatula with nonstick cooking spray, then measure out the marshmallow cream and transfer to a medium bowl. Add the cream cheese and orange gel food coloring and combine using a handheld electric mixer. Gently fold in the remaining sandwich cookie crumbs.
- Flip half of the cooled cookies so they are flat-side up; spread each with 1 to 2 tablespoons of the cream cheese filling. Sandwich them with the remaining cookies flat-side down.
- Melt the chocolate in the microwave, stirring halfway through, 1 minute to 1 minute 30 seconds. Dip half of each whoopie pie into the chocolate, letting the excess drip off into the bowl, immediately dip into the sprinkles, then place on the parchment-lined baking sheets to harden, about 15 minutes.
HALLOWEEN WHOOPIE PIES
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
- Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
- Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
- Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 1 g, Protein 3 g
WHOOPIE COOKIES
I don't always have time to make whoopie pies from scratch, so I tweaked a cake mix recipe to create these. Try a bit of peanut butter in the filling, too. Whoopee for saving time! -Nundi Harris, Las Vegas, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cake mix and butter until well combined. Beat in eggs. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 7-9 minutes or until tops are cracked. Cool for 2 minutes before removing to wire racks to cool completely., In a large bowl, beat marshmallow creme and cream cheese until blended (do not overbeat). Spread filling on the bottoms of half of the cookies. Top with remaining cookies. Chill for 1-2 hours or until filling is set.
Nutrition Facts : Calories 152 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
JACK-O'-LANTERN WHOOPIE PIES
On the occasion of Halloween, treat your guests with these delicious pies made using pumpkin, Betty Crocker™ Super Moist™ cake mix, and Betty Crocker™ icing-a perfect dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, beat cookie ingredients with electric mixer on medium speed until smooth. Using (2 tablespoon-size) ice cream scoop, drop batter 2 inches apart onto cookie sheets. With damp hands, gently smooth out dough.
- Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In medium bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Gradually add powdered sugar; beat until blended. Stir in maple extract.
- For each pie, spread about 1 generous tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
- Using black decorating icing, pipe jack-o'-lantern faces. Using green decorating icing, pipe jack-o'-lantern stems on tops of pies.
Nutrition Facts : Calories 313, Carbohydrate 49 g, Fat 2 1/2, Fiber 1/2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 342 mg
LET'S MAKE WHOOPIE PIES
Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
- Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
- Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
- In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
- To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 56.5 g, Cholesterol 38.9 mg, Fat 11.2 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 195.6 mg, Sugar 35.8 g
COOKIES AND CREAM WHOOPIE PIES
Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix - a wonderful dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
- Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
- Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Sandwich Cookies, Sodium 190 mg, Sugar 43 g, TransFat 3 g
WHOOPIE PIES - SOFT SANDWHICH COOKIE
Cake-like choc. cookies with a creamy filling. I've used another recipe a couple of times and have changed it a little to make it better. These cookies are so yummy! 2 cookies per person is plenty...very filling:-) Optional: Try this with one cookie first to see if you like it. Freeze a whoopie pie. Melt some dipping chocolate. Coat entire cookie quickly, place on parchment paper then place in fridge or freezer until it sets....a yummy alternative.
Provided by MrsScarlettOhara
Categories Drop Cookies
Time 34m
Yield 3 dozen cookies, 13 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 400f.
- >Cream shortening and sugar.
- >Add eggs one at a time till each is blended well.
- >Add buttermilk and vanilla and blend.
- >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter.
- >Last of all add warm water.
- If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes.
- Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.
Nutrition Facts : Calories 788.8, Fat 41.7, SaturatedFat 16.9, Cholesterol 73.2, Sodium 533.5, Carbohydrate 102, Fiber 3.2, Sugar 68.1, Protein 7.1
PUMPKIN WHOOPIE PIES
These were taken from a great baking website called cookiemadness.com check it out. These are perfect for halloween parties if you were to paint little pumpkin faces on them!
Provided by Mortadella1985
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
- In a second bowl, stir together flour, baking powder, baking soda, and salt.
- Add dry ingredients to pumpkin mixture and stir just until mixed.
- Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet. Make sure to keep them about 2 inches apart.
- Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
- When cookies are cool, prepare filling.
- Filling: With electric mixer, beat butter and cream cheese until smooth. Scrape down sides of bowl and beat in salt. Add marshmallow crème and continue beating until incorporated. Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 415.3, Fat 17.3, SaturatedFat 6, Cholesterol 44, Sodium 385.4, Carbohydrate 61.5, Fiber 1, Sugar 35.4, Protein 4.4
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- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda, baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients and buttermilk in 3 alternating additions; scrape down the side and bottom of the bowl as necessary.
- Using a 3-tablespoon ice cream scoop, scoop 12 level mounds onto each baking sheet, about 1 1/2 inches apart. Bake the cakes in the lower and upper thirds of the oven for about 16 minutes, until risen and firm; shift the pans from top to bottom and front to back halfway through baking. Transfer the sheets to racks and let the cakes cool completely.
- In a large bowl, beat the butter with the confectioners' sugar and vanilla seeds until fluffy. Beat in the Marshmallow Fluff. Scrape the filling into a pastry bag fitted with a large plain tip.
- Pipe the filling onto the flat sides of 12 of the cakes and close the whoopie pies, pressing to evenly distribute the filling to the edges. Roll the edges in orange nonpareils and serve.
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