⅔cupunsweetened natural cocoa powdersifted if lumpy
12tablespoonsunsalted butterat room temperature
8ounceslight cream cheesesoftened
1 ½teaspoonsvanilla extract
To Make The Chocolate Cookie Cakes
Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line 3 cookie sheets with parchment paper or nonstick baking liners.
In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk until well blended.
In a large bowl, combine the butter, sugar, and vanilla with an electric mixer on medium-high speed until well blended. Pour in about two-thirds of the dry ingredients and mix on low speed just until blended. The mixture will look sandy, with small pebbles of dough. Add the buttermilk and continue mixing just until blended. Pour in the remaining flour mixture and mix just until blended.
Using a small ice-cream scoop (about 1 ⅔-inches in diameter) or 2 tablespoons, drop 2-tablespoon mounds of the dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake 1 sheet at a time (make sure to use cooled sheet for the next batch) until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean, about 10-11 minutes.
Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookie cakes from the sheet onto a rack and let cool completely.
To Make The Creamy Vanilla Marshmallow Filling
While the chocolate cookie cakes are baking, prepare the filling. In a medium bowl cream cheese, marshmallow cream and vanilla with an electric mixer on medium speed until well blended and smooth.
Cover the bowl with plastic wrap and set the filling aside until the cookie cakes are ready to be assembled. If the filling is very soft, refrigerate it, stirring frequently, until it's firm enough to hold its shape.
To Assemble The Whoopie Pies
Arrange half of the cooled chocolate cookie cakes, flat side up, on a work surface. Mound about 1 ½ tablespoons filling in the center of each. Top with the remaining cookie cakes, rounded side up, and press gently on top until the filling spreads to the edges. Refrigerate until the filling is firm, about 1 hour, or until ready to serve.
Find this recipe online: https://simple-nourished-living.com/whoopee-pies/