Classic Whoopie Pie Recipe

Preheat oven to 180°C (350°F) and line baking trays with parchment paper. <

p id=”instruction-step-2″>2. In a bowl sift flour, cocoa powder, baking powder, baking soda and salt. Whisk until combined.

p id=”instruction-step-3″>3. In another large bowl whisk brown sugar, oil, egg, vanilla and instant coffee powder until smooth.

p id=”instruction-step-4″>4. Add dry ingredients to the wet ingredients and fold gently until combined. The batter will be thick.

p id=”instruction-step-5″>5. Add hot milk and fold until the batter becomes smooth and thick like cake batter.

p id=”instruction-step-6″>6. Using a medium cookie scoop, portion batter onto baking sheets about 2 inches apart.

p id=”instruction-step-7″>7. Bake one tray at a time for about 10 minutes until the tops feel set and spring back lightly.

p id=”instruction-step-8″>8. Allow cookies to cool on the tray for 15 minutes, then let them cool completely.

p id=”instruction-step-9″>9. For the filling, beat butter and powdered sugar with a mixer until light and fluffy.

p id=”instruction-step-10″>10. Add marshmallow fluff and vanilla extract and mix until smooth.

p id=”instruction-step-11″>11. Turn half the cookies upside down and place marshmallow buttercream on the flat side.

p id=”instruction-step-12″>12. Top with another cookie and press gently until the filling spreads to the edges.