Chocolate Whoopie Pies

From Wikipedia--Whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo), an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy filling or frosting sandwiched between them. 

In 2011, the Maine State Legislature considered naming the Whoopie pie the official state dessert. The proposal received bipartisan support. L.D. 71, officially known as "An Act to Designate the Whoopie Pie as the State Dessert", read "The whoopie pie, a baked good made of two chocolate cakes with a creamy frosting between them, is the official state dessert".

Wow!  Who knew this decadent little dessert was so popular?  While it may have been a New England and Amish tradition, the Whoopie Pie has recently become a nationwide phenomena.  A Google Search will give you endless recipes and photos.  

Of course we all think our recipe is the very best.  My recipe is a variation made during the holidays. My friend recently returned an empty container previously filled with Whoopie Pies and this note:



CHOCOLATE WHOOPIE PIES 
(Servings: Makes 28-36 sandwich cookies)


Ingredients:
Cookies:
2 cups flour
1/4 cup Hershey's Special Dark cocoa (substitute 1/2 cup cocoa powder if desired)
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar, packed
1 egg
1  1/2 teaspoons pure vanilla extract
1 cup buttermilk (substitution: 4 Tablespoons Saco buttermilk powder and 1 cup water)


Filling:
1/2 cup (1 stick) butter, softened
1  jar (7 or 7.5 oz) marshmallow fluff/creme
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar


Cooking Directions:
Preheat oven to 350 degrees F. In medium bowl, combine flour, cocoa powders, baking powder, baking soda, buttermilk powder (if you aren't using buttermilk) and salt; set aside.


In large bowl, cream butter and brown sugar with electric mixer (or my method of muscle power and a wooden spoon), until light and fluffy.  Add egg and vanilla; mix well.  Slowly add flour mixture and buttermilk (or water), alternating, beginning and ending with flour mixture. Cover dough and chill 30 minutes. Note:  I have made them without chilling the dough, and they taste just as good!  Just a bit easier to handle when the dough is chilled.


Drop dough by rounded tablespoons onto parchment or Silpat lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes (I favor the 9 minutes for softer cookies), or until firm.  Cool cookies 2 minutes or until set, then transfer to wire rack to cool completely.  


For Filling, in large bowl, cream together butter, marshmallow fluff and vanilla extract until light and fluffy.  Add powdered sugar slowly; mix well.  Spread flat side of the cookies with heaping tablespoon of filling; top with second cookie to create the sandwich.  Chill cookies to set the filling (if you can wait that long)! 


Store filled cookies in airtight containers in refrigerator for up to 3 days.  Bring cookies to room temperature before serving.  


You can find the original recipe at www.EatWisconsinCheese.com sponsored by the Wisconsin Milk Marketing Board.