Chocolate-Raspberry Whoopie Pies

Name: Chocolate-Raspberry Whoopie Pies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2-1/2 dozen
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg, room temperature; 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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 40 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Nancy Foust, Stoneboro, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 14, 2022

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

TEST KITCHEN APPROVED

Chocolate-Raspberry Whoopie Pies

8 Reviews Add your review

Yield:2-1/2 dozen

Prep:40 min

Cook:10 min

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Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
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

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Directions

1
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

2
Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
3
For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners’ sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.