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Name: Red Velvet Whoopie Pies
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 50
Cuisine: American-South
Ingredients: 2 cups all-purpose flour; 2 Tablespoons unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup butter softened; 1 cup packed brown sugar; 1 egg; 1 teaspoon vanilla; 1/2 cup buttermilk; 1 oz. red food coloring (2 tablespoons); whoopie pie filling:; 1/4 cup softened butter; 4 ounces cream cheese softened; 1 7oz. jar marshmallow cr�me

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INGREDIENTS

2 cups all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter ; softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 oz. red food coloring ; (2 tablespoons)
whoopie ; pie filling:
1/4 cup softened butter
4 ounces cream cheese ; softened
1 7oz. jar marshmallow cr?me

INSTRUCTIONS

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking soda and salt; set

aside.

In a large mixing bowl, beat butter on medium-high for 30 seconds. Beat in

brown sugar until light and fluffy. Beat in egg and vanilla. Alternately

add flour mixture and buttermilk, beating after each addition just until

combined. Stir in food coloring.

Spoon batter in 1 or 2-inch diameter rounds about 1/2 inch high on prepared

baking sheets, allowing one inch between each round.

Bake 7-9 minutes for 1-inch cookies or 9-11 minutes for 2-inch cookies, or

until tops are set. Cool completely on baking sheets on rack. Remove

cooled cookies from bakingsheets.

Make Filling:

Beat butter and cream cheese in a mixing bowl until smooth. Fold in the

jar of marshmallow cream.

To fill, dollop filling on flat sides of half of the cookies. Top with

remaining cookies, flat sides down.

NOTES

To Store:
Refrigerate in an airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

1.6 WeightWatchers points each

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Red Velvet Whoopie Pies

2 cups all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 oz. red food coloring (2 tablespoons)
 whoopie pie filling:
1/4 cup softened butter
4 ounces cream cheese softened
1 7oz. jar marshmallow cr�me

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.

In a medium bowl, combine flour, cocoa powder, baking soda and salt; set
aside.

In a large mixing bowl, beat butter on medium-high for 30 seconds.  Beat in
brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternately
add flour mixture and buttermilk, beating after each addition just until
combined.  Stir in food coloring.

Spoon batter in 1 or 2-inch diameter rounds about 1/2 inch high on prepared
baking sheets, allowing one inch between each round.

Bake 7-9 minutes for 1-inch cookies or 9-11 minutes for 2-inch cookies, or
until tops are set.  Cool completely on baking sheets on rack.  Remove
cooled cookies from bakingsheets.

Make Filling:
Beat butter and cream cheese in a mixing bowl until smooth.  Fold in the
jar of marshmallow cream.

To fill, dollop filling on flat sides of half of the cookies.  Top with
remaining cookies, flat sides down.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 cookie (18g)
Recipe Makes: 50 cookies

Calories: 62
Calories from Fat: 25 (40%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 11.7mg		4 %
Sodium 101.7mg		4 %
Potassium 23mg		1 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 8.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 62

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