Chocolate-Raspberry Whoopie pies

Name: Chocolate-Raspberry Whoopie pies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup baking cocoa; 1-1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup 2% milk; 1 jar (7 ounces) marshmallow creme; 1/2 cup shortening; 1/3 cup seedless raspberry jam; 1 teaspoon vanilla extract; 2 cups confectioners' sugar

3 steps

Prep:40minCook:10min

I’ve saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It’s one of my grandson's personal favorites. —Nancy Foust, Stoneboro, Pennsylvania

Updated at: Wed, 27 Sep 2023 12:09:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories186.3 kcal (9%)

Total Fat7 g (10%)

Carbs30.2 g (12%)

Sugars20 g (22%)

Protein1.7 g (3%)

Sodium99.9 mg (5%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

½ cupbutter

softened

1 cupsugar

1egg

large, room temperature

1 teaspoonvanilla extract

2 cupsall-purpose flour

½ cupbaking cocoa

1 ½ teaspoonsbaking soda

½ teaspoonbaking powder

½ teaspoonsalt

1 cup2% milk

Filling

1 x 7 ouncesmarshmallow creme

jar

½ cupshortening

⅓ cupseedless raspberry jam

1 teaspoonvanilla extract

2 cupsconfectioners' sugar

Instructions

Step 1

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Step 2

Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.

Step 3

For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.