Double Chocolate Whoopie Pies with Homemade Marshmallow Fluff
 
 
For serious dessert lovers only! Homemade marshmallow fluff is surprisingly simple to make and is much healthier than store-bought (in terms of preservatives, etc). Sandwiched between two double chocolate cookies, this is one decadent, yet fun dessert.
Author:
Recipe type: Dessert
Serves: about 12 large whoopie pies
Ingredients
  • Double Chocolate Cookie:
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 2 Tbsp instant espresso powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup (1 stick) butter, room temperature
  • ½ cup shortening
  • ½ cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, lightly beaten
  • 1½ tsp vanilla extract
  • 200 g high-quality dark chocolate, broken into ½-inch chunks
  • Sea salt
  • .
  • Marshmallow Fluff*:
  • ¼ cup + 2 Tbsp water
  • ¾ cup granulated sugar
  • ¾ cup light corn syrup
  • 4 liquid ounces egg whites
  • ½ tsp cream of tartar
  • Pinch salt
  • 1½ tsp vanilla extract
Instructions
  1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
  2. In a small bowl, mix together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
  3. In a large mixing bowl, beat the butter and shortening until smooth. Add the sugars and cream until light and fluffy. Add in eggs and vanilla and beat until smooth.
  4. Add dry ingredients into the wet ingredients, mixing until just incorporated. Stir in the chocolate chunks.
  5. Drop tablespoon-sized balls or dough onto prepared baking sheets, 2 inches apart. Flatten slightly with the back of your hand, then sprinkle with sea salt.
  6. Bake for 14-16 minutes until cookies are puffed. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. To make the marshmallow fluff: in a saucepan over medium-high heat, add water, sugar, and corn syrup. Heat until the temperature reads 240°F with a candy thermometer.
  8. While the sugar is heating, place the egg whites in the bowl of an stand mixer fitted with the whisk attachment. Beat on medium speed until egg whites are foamy. Add in the cream of tartar and salt, and beat on high speed until soft peaks form.
  9. Once the sugar mixture reaches temperature, carefully remove it from the heat and let rest for 15 seconds. With the mixer running on high, slowly stream the sugar mixture into the egg whites. Continue to mix for 6 to 7 minutes, or until the outside of the mixing bowl returns to room temperature. Add in vanilla; mix until medium-stiff peaks form.
  10. Spread marshmallow fluff between two chocolate cookies and eat immediately.
  11. Store leftover marshmallow fluff in an airtight container in the fridge for up to 2 weeks.
Notes
*Marshmallow Fluff recipe altered from the Kitchn.
Recipe by Port and Fin at https://portandfin.com/whoopie-pies-with-marshmallow-fluff/