Chocolate Chip Whoopie Pies - Heart's Content Farmhouse

Prep Time:10

Cook Time:12

chiling:1

Total Time:1 22

Preheat the oven. Preheat the oven to 350°F and adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper and set aside.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until thoroughly combined, then set aside.
Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until light and fluffy, 2-3 minutes, scraping down the bowl and paddle once.
Add the egg and vanilla. Mix on medium speed until fully incorporated, 30-45 seconds.
Combine the batter. Add half of the dry ingredients and mix on low until just combined, then add the milk and mix on low until combined. Add the remaining dry ingredients and mix on low until just combined.
Fold in the chocolate chips. Stir with a rubber spatula or sturdy spoon until thoroughly incorporated.
Scoop the cookies. Using a ¼ cup measuring cup or scoop, scoop 12 cookies onto the two baking sheets, 6 on each, spacing them 2-3 inches apart.
Bake the cookies. Bake until lightly browned, 12-14 minutes, rotating the pans and switching them from one rack to the other halfway through baking.
Cool completely. Using a thin metal spatula, carefully transfer the cookies to a cooling rack and let them cool completely at room temperature, about 30 minutes.

Beat the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, mix the softened butter, powdered sugar, and salt on low speed until just combined, 20-30 seconds, then increase the speed to medium and mix until fully incorporated, 20-30 seconds.
Add the marshmallow cream. Add the marshmallow cream and vanilla extract and mix on medium speed until thoroughly combined, about 30 seconds, scraping down the bowl and paddle if needed.
Chill the filling. Cover and refrigerate for 1 hour before using.

Fill the cookies. Scoop about ¼ to ⅓ cup of filling onto the flat underside of 6 cookies, then top each with a second cookie and press lightly to adhere.
Chill until serving. Cover and refrigerate the whoopie pies until ready to serve, then let them sit at room temperature for 30 minutes before enjoying.

Store leftover pies covered in the refrigerator for up to 4 days, and let them sit at room temperature for 30 minutes before serving.

Servings: whoopie pies

Calories: 956kcal