Whoopie Cookies

Reviews

• aug2295
  
  Feb 15, 2015

  These came out so pretty and tasted awesome to boot! I altered the filling a bit, cutting all but 1 oz of the marshmallow fluff, adding a few tbsp heavy cream, vanilla and then confectioners sugar to thicken and sweeten. Nice, and the whole operation took less than 30 minutes.

• LindaS_WI
  
  Jul 15, 2013

  when I tried this I fogot to get the cream cheese out of the fridge so I put it into my mixer first and beat it by itself until it was light and fluffy. Then I added the marshmallow and it worked just fine. I think the trick is to make sure the cream cheese is really soft.

• micworley
  
  Jul 3, 2013

  The filling won't turn to "liquid" if you beat the cream cheese until fluffy and then fold in the marshmallow fluff. Use reduced fat cream cheese if you would like to trim the calories and fat a bit.

• Jessie2147
  
  Jun 25, 2013

  This is a terrible recipe. I am not a novice baker and have a pretty good feel of how things go in the kitchen. I was looking for a short cut and so, I tried this recipe this morning and the cakes were flat and not really that great tasting. The icing was nothing but a liquid mess. A complete waste of ingredients and time! Don't repeat my mistake of trying it because it looks easy. There is no way that the photo provided is actually the recipe that it is attached to.

• Bjjmb
  
  Jun 27, 2012

  marshmellow creme and cream cheese neverbecame "light and fluffy". It turned to liquid.

• tanyadouglas
  
  Jun 10, 2012

  I made these for a get-together and they were a big hit. They are super soft and chewy. They are the perfect size, so you don't have to feel too guilty when you can't stop after just one!