Whoopee Pie


  • 2 oz unsweetened chocolate, chopped
  • 4 oz semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup natural cocoa powder, recommended Hershey’s or Scharffen Berger
  • 1/2 tsp baking powder
  • 3/4 tsp fine salt
  • 18 large marshmallows


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper or use a silicone baking sheet.
  2. Place unsweetened and semisweet chocolate and butter in a medium microwave-safe bowl.
  3. Heat at 75 percent power until softened, about 2 minutes.
  4. Stir and continue to microwave until completely melted, about 2 minutes more.
  5. Whisk sugar, eggs and vanilla into chocolate mixture until smooth.
  6. Sift flour, cocoa, baking powder and salt into another bowl.
  7. Gradually whisk dry ingredients into wet ingredients until moistened.
  8. Fold batter together using a rubber spatula – do not overmix.
  9. Drop heaping tablespoons of batter onto prepared pan 1 inch apart.
  10. Bake until cookies spring back when lightly touched, about 6 minutes, then cool slightly.
  11. Transfer half of the cookies to a rack, turning over remaining cookies on pan, flat side up.
  12. Place a marshmallow on top of each flipped cookie and return pan to oven.
  13. Cook until marshmallow begins to soften and puff, about 3 minutes.
  14. Cool marshmallow-topped cookies slightly, about 2 minutes.
  15. Top with remaining cookies, pressing lightly to make sandwiches.
  16. Cool whoopee pies completely on wire racks and serve.

Courtesy of Food Network 2011 Calendar


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