whoopie Pies

Recipe from my coworker. We all love this. 

Ingredients:
Cookies:
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs, at room temperature
2 cups buttermilk, at room temperature
2 teaspoons vanilla extract

Filling


1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
7 1/2 oz marshmallow fluff
2 teaspoons vanilla extract

Directions:

• Preheat the oven to 400 F. Line two baking sheets with parchment paper.

• To make the cookies: In a medium bowl sift the flour, salt, cocoa powder, baking soda, and baking powder together. (Don't skip the sifting - you will have lumps of cocoa powder in your cookies if you do.) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the buttermilk and vanilla extract until incorporated. With the mixer on low speed, add the dry ingredients, mixing just until combined.

• Using a 1-oz dough scoop, drop the batter onto the prepared baking pans, 12 cookies per pan. Bake for 10-12 minutes (rotating the pans halfway through) until the cookies spring back when lightly touched and a toothpick inserted in the center comes out clean. Let the cookies cool on the baking sheets for 5-10 minutes, then transfer them to wire racks to cool completely. Repeat with remaining dough.

• To make the filling:  In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1-2 minutes.  Add the confectioner's sugar and beat until incorporated - the mixture will become crumbly at first, just keep beating and it will come together.  Add the marshmallow fluff and vanilla and beat until light and fluffy, about 2-3 minutes.

• When the cookies have cooled completely, pair them up by size. Spread (or pipe) a dollop of the filling on the flat side of one cookie from each pair. Sandwich the cookies, pressing together to push the filling to the edges.

• Store the whoopie pies in an airtight container.

• Makes about 24 whoopie pies