Recipe by AshK
A fun treat for only 2 points each. From "Simply the Best All American" I like to have them on a summer night, out around the fire pit.
Top Review by justcallmetoni
This is going to be a long review but worth reading. This recipe was printed on the Geting Started materials many years ago and I was sso sad when I lost it without ever trying it. So I was thrilled to find it here. I made my batter as stated except that I used skim as it was all that I had. The result is much more like a very thick cake batter than a cookie dough making it a little difficult to work with. I made this in three different batches each a bit differently. From this I would suggest that one not use cooking spray is it makes the otherwise soft bottom rather crispy. My other observation is that it is best to use a small cookie scoop to create uniform shaps and sizes -- making it easier to match tops and bottoms. Finally, my best results came when the batter was chilled for 30 minutes. Those cookies were softer and higher just like the little cakes one would expect in a whoopie pie. The spread less than the unchilled cookies. While my earlier trials were 3s and 4s with the chilling, it was 5 star stuff. I used a half batch of Recipe #52036 for the filling and found the small effort gave me a much better result as it was much fluffier and easier to spread than what you might buy in a jar. Also, because it had a little more moisture it kept the cake-like cookies a bit softer on day 2. (There was no day 3 as even my non-WW friends enjoyed them at polished them off at our BBQ.)
- 1 cup all-purpose flour
- 1⁄4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄4 cup vegetable shortening
- 1 egg white
- 1⁄2 cup 1% low-fat milk
- 3⁄4 cup marshmallow cream
Directions See How It's Made
- Preheat oven to 425°F.
- Combine the flour, cocoa, baking soda and salt in a small bowl.
- With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
- Stir in the flower mixture, then the milk until just blended.
- Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies.
- Bake until top springs back when lightly touched (5-7 minutes).
- Cool completely on the sheets on a rack.
- Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
- Top with remaining cookies.
- Can be stored in an airtight container for up to 3 days.