Whoopie Pies

At our house, to control the constant questions of whether they can have dessert, I have designated 2 dessert nights per week. This way, the kids always know when they will enjoy a sweet treat and I don't get bombarded every night with "can we have dessert."

Yesterday, Olivia got the choice and she wanted Oreos. Well, I beefed em' up and made a classic Oreo on steroids...a whoopie pie.

Ever since I watched Honey, I Shrunk the Kids about a thousand years ago, I have, on occasion, dreamed of that giant oatmeal cookie sandwich they find in the grass. They grab giant handfuls of the cream inside and plop it on chunks of the oatmeal cookie. I am a sucker for good frosting on a really good cake or cookie so I got on the internet and started to search. I found the filling recipe first and then went for a cake mix recipe for the cookie. I found the exact look I wanted and pieced several componants together to make what I think is the perfect whoopie pie.

Flat, chewy cookies with a tiny bit of crisp on the outside and a thick creamy, frosting center. I thought they were delicious if not a bit overindulgent.

If you want it, here you go...

Whoopie Pie

Cookie:

one 18.25 ounce box chocolate cake mix (try red velvet or strawberry for a twist)
1/2 cup (1 stick) butter, softened
1 egg
3 tablespoons water

Preheat oven to 350 degrees. Combine all ingredients in medium bowl and beat with electric mixer until well combined.

Drop by tablespoonfuls (I used my small ice cream scoop for uniformity) onto ungreased cookie sheets and bake at 350 degrees for 9-11 minutes.

Allow to rest on cookie sheet for 2 minutes before moving to cooling rack. Cool.

Cream Center:

Ingredients:

½ cup butter

½ cup shortening (or peanut butter if you want that flavor)

2 cups sifted powdered sugar

1 jar (7 oz) marshmallow fluff

2 tsps vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Spread (or pipe) desired filling between two cookies and lightly press to form sandwiches. I like to store them in the fridge so the filling doesn’t squish out when eating.

Makes 18 pies