Chocolate-Raspberry Whoopie Pies
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
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg
- 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
- FILLING:
- 1 jar (7 ounces) marshmallow creme
- 1/2 cup shortening
- 1/3 cup seedless raspberry jam
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Reviews
Just made this cookie today. LOVE them. Easy to make, dough stirs up quickly. Filling is very delicious. I did use 1/2 cup jam as someone had stated. Only issue was how much filling to spread on cookie bottom. I had some filling left over so I went back and spread on more filling on the first cookies I did. I froze most of them so will see how they hold up. I will definitely make again.
Do you use unsalted butter or salted butter. Thank you
'I misplaced my magazine but I'm making these for the second time. They are really yummy. Just watch your whoopi cookie size... you should get 60 cookies out of your whole batch to make 30 sandwiches and following the ball size instruction I did not get enough. They rise up a lot while baking so they need space on the pan.'
I just finished making these and oh are they so good. I didn't have raspberry jam so i used boysenberry and they turned our very well. So easy to make and quick!
These are delicious! The batter is a little soft, but they baked perfectly as pictured. They had a moist, "devil's food cake" consistency to them. The filling was tasty, too. They were a huge hit with me and my daughter!
Very good. Add a bit more raspberry though
These are yummy. The cookie part turned out perfectly, even substituting a gluten free flour blend and soy milk. The only thing I would suggest changing is using less powdered sugar and more raspberry jam. The filling was slightly too sweet and the raspberry didn't come through quite enough. They were still delicious though
I made these for my coworkers for valentine's day!!! They are wonderful. I substituted raspberry flavoring for the seedless jam and added a bit of milk to the icing to make it easy to fill cookie!!! And a tiny bit of pink food coloring to tint icing. A definite must save for my recipe file!!!! thank you for sharing!!!