Pioneer Woman Whoopie Pies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
• Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
• Melt the semisweet chocolate in a bowl over a pan of simmering water.
• Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
• Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
• Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
• Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
• Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
• Store in tightly sealed container for up to 1 week.

Steps:

• Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

Steps:

• Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
• In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
• In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
• With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
• Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
• 1 1/2 cups shortening
• 3 cups confectioners' sugar
• 1 1/3 cups marshmallow topping
• Dash salt
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup milk
• In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

Steps:

• For the cakes: Preheat the oven to 350 degrees F, or 325 degrees F on the convection setting. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until pale and fluffy, about 3 minutes. Add the egg and beat to combine. Beat in the flour mixture in three additions, alternating with additions of the buttermilk, starting and ending with flour mixture.
• Scoop the batter by 1/4-cupfuls onto three parchment-lined rimmed baking sheets, at least 3 inches apart. With the back of a cookie scoop or a spoon, shape the scoops of batter into neat circles. Bake until the cakes spring back when gently pressed in the center, 15 to 18 minutes. Slip the parchment with the cakes still on it onto cooling racks. Let the cakes cool completely on the parchment.
• For the filling: In a medium bowl, beat the peanut butter and butter with an electric mixer on medium speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low until smooth. Chill the filling for 15 minutes.
• Carefully lift the cakes off of the parchment. Spread about 3 tablespoons of filling on a flat side of half of the cakes. Top with the remaining cakes, flat-side down.

Steps:

• For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
• Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
• For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

Steps:

• Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. , Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely. , In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.

Steps:

• Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
• Make the cakes:
• Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
• Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
• Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
• Make filling:
• Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
• Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)