1 cup brown sugar
½ cup butter, cold (1 stick)
2 cups White Kamut Flour
1tsp French gray course salt
1 tspbaking soda
1 tspbaking powder
¼ cup unsweetened Dutch process cocoa powder
1 cup whole milk (or Fannies milk, ha!)
1 ½ tsp vanilla extract
2 cups marshmallow creme/fluff
1 ½ cups powdered sugar
1 cup butter, cold (2 sticks)
2tsp vanilla extract
Cream together in a medium size bowl until light and fluffy with a hand-held or electric mixer:
Brown sugar, butter and egg.
Stir together in a medium size bowl the flour, salt, baking soda, baking powder and cocoa powder. Set aside.
Combine the milk and vanilla. Set aside.
Slowly add to the creamed brown sugar, butter and egg the dry ingredients and the milk mixture, alternating back and forth between the two, beating until the batter is well combined and smooth.
Prepare a cookie sheet with brown parchment paper or with baking spray. Using a 2 Tablespoon scoop place the dough 2 in a row. Spray the scoop with baking spray so the sticky dough comes out nicely.
Bake at 350 in a preheated oven. 9-12 minutes. The cookie should be firm to the touch. Use a small spatula and press each cookie down a little so it is flat. Let the cookie sit on the baking sheet for 5 minutes before moving to a cooling rack.
While the cookies are cooling make the filling. Using your hand-held mixer or electric mixer beat together in a medium size bowl the marshmallow crème, powdered sugar, butter and vanilla until combined.
When the cookies have all cooled spread some of the filling onto one of the flat sides of the cookie, put another flat side cookie on top of the filling. Press down gently to distribute the filling evenly. Continue until all the Whoopie Pies are assembled.
*May freeze in freezer bags for up to 2 months