A few months ago I taught my first cooking class. I was so excited, I enjoy working with kids and I love cooking, so this opportunity was right up my alley. The purpose of the class was to teach food presentation and how to assemble food that looked good. I thought whoopie pies would be perfect from them to make. I made the cookies ahead of time and had the kids make the filling and assemble the whoopie pies. They had a blast and so did I.
Whoopie pies are really popular now and there are a lot of recipes out there. I tried serveral recipes until I found one recipe that was easy and moist. Here's the modified recipe, adapted from Better Homes and Garden:
Stir together cake mix, melted butter, eggs, and water mix until smooth. Drop dough from rounded measuring tablespoons 2 inches apart onto prepared cookie sheets
Bake for 10 to 12 minutes or until cookies edges are set. Transfer cookies to a wire rack; let cool.
Mix together shortening, sugar, marshmallow fluff and vanilla until thoroughly combined and smooth.
Assemble whoopie pies.
Drizzle with melted chocolate.
Whoopie Pie Recipe
Cookie:
1 package boxed cake mix
1/3 cup butter, melted
2 eggs
1/4 cup water
Filling:
1 stick of butter, softened
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff
1 1/2 teaspoons vanilla extract
Directions
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Using a mixer, mix cake mix, melted butter, eggs, and the water until smooth and thick.
2. Using a rounded measuring tablespoon, drop dough 2 inches apart cookie sheet. Bake for 10 to 12 minutes or until cookies edges are set.
3. For filling, mix together butter sugar, marshmallow fluff and vanilla until smooth.
4. Assemble whoopie pies. Drizzle with melted chocolate.
To store, wrap pies individually in plastic wrap or place in a plastic container in a single layer. Unfilled cookies can be stored at room temperature for up to 3 days or in the freezer for 3 months.
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