Prep 30 mins
Cook 11 mins
I have several cookie recipes posted that incorporate blueberry's. This is one I found in a Good Housekeeping magazine. I like the addition of spices to the cookie part.
- 2 cups flour
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 3⁄4 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 2 tablespoons molasses
- 1⁄2 cup sour cream (may use low-fat)
- 1 (8 ounce) package cream cheese, softened (may use low-fat)
- 1 (7 1/2 ounce) jar marshmallow creme
- 2 cups blueberries (fresh or frozen, if frozen make sure they're thawed)
- Preheat oven to 350 degrees.
- In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
- In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
- Add brown sugar and beat 3-4 minutes or until creamy.
- Add egg and molasses, and beat until well blended.
- With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
- Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
- Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
- Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
- Prepare filling:.
- In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
- Reduce speed to low, add marshmallow creme and beat until just blended.
- Fold in blueberries.
- Spread 1/4 cup filling on flat side of half of cakes.
- Top each with plain cake, flat side down, pressing lightly.
I made these for my family and I think they were the most successful thing I have ever baked for them. Very time consuming, but an excellent reward. I used blueberries that I picked myself, so they were extra special. I also made them vegan (substituted vegan margarine, sour cream, and Ener-G egg replacer) and they came out wonderfully.
Very neat idea for whoopie pies!! I love the cookie part of this, the spices are delicious and the cookie is soft and fluffy. I used a raw thick honey instead of molasses and it worked out great. On the filling, I wanted it to be a pretty blueberry purple color so I put the blueberries into the food processor. I should have only done one cup of the berries instead of the two and I would have still had the thick filling consistency that you need. I got greedy and kept pureeing the blueberries and the filling got more runny than I would have liked but it looked and tasted great!!! If you want the purple color, only use 1 cup of the blueberries pureed because this recipe is meant (as it says) to fold the blueberries into the filling and have them remain whole. I'm sure you could do this with other fruits too!!! I like this idea for a fruit filled whoopie pie, thanks for the recipe!!!!