Halloween Cookies And Cream Whoopie Pies Recipes

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HALLOWEEN COOKIES AND CREAM WHOOPIE PIES



Halloween Cookies and Cream Whoopie Pies image

These handheld desserts are more than just a fun name. Soft, cakey cookies are stuffed with marshmallow cream cheese, then dipped in chocolate and festive sprinkles for a delightful Halloween treat.

Provided by Lasheeda Perry

Categories     dessert

Time 1h15m

Yield 12 whoopie pies

Number Of Ingredients 16

6 cream-filled chocolate sandwich cookies, such as Oreos
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup milk
Nonstick cooking spray
3/4 cup marshmallow cream
6 ounces cream cheese, at room temperature
6 to 8 drops orange gel food coloring
6 ounces semisweet chocolate, chopped
3/4 cup Halloween themed sprinkles

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Pulse the cookies in a food processor to fine crumbs. Remove 1/3 cup crumbs to a medium bowl and reserve the remaining crumbs for the filling.
  • Whisk the flour, baking powder, salt and baking soda into the medium bowl with the 1/3 cup crumbs. Set aside.
  • Beat together the sugar, butter and vanilla in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour mixture; beat after each addition until just combined.
  • Spoon 2 tablespoon-mounds of the batter (a 1-ounce ice cream scoop works well here) onto the prepared baking sheets about 1 inch apart. You should have about 12 cookies per baking sheet.
  • Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Reserve the parchment-lined baking sheets.
  • While the cookies cool, prepare the filling. Spray a measuring cup and rubber spatula with nonstick cooking spray, then measure out the marshmallow cream and transfer to a medium bowl. Add the cream cheese and orange gel food coloring and combine using a handheld electric mixer. Gently fold in the remaining sandwich cookie crumbs.
  • Flip half of the cooled cookies so they are flat-side up; spread each with 1 to 2 tablespoons of the cream cheese filling. Sandwich them with the remaining cookies flat-side down.
  • Melt the chocolate in the microwave, stirring halfway through, 1 minute to 1 minute 30 seconds. Dip half of each whoopie pie into the chocolate, letting the excess drip off into the bowl, immediately dip into the sprinkles, then place on the parchment-lined baking sheets to harden, about 15 minutes.

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