….This is what happens when I’m left alone in the kitchen for too long. These whoopie pies may or may not have been the product of a Friday night experiment, after a bottle of wine had been cracked open and all sense of discipline had vanished.
These are NOT for the faint of heart. Or, er… the faint of sweet tooth.
This is the kind of dessert you make when you’re feeling extra indulgent. When you want to experiment and get a bit messy in the kitchen. When you want chocolate to the extreme, mixed with a little something extra.
I was originally going to make these in the form of s’mores, but just sandwiching a marshmallow between too cookies seemed a bit too easy. I was in the mood to play around in the kitchen, so I ended up experimenting with marshmallow fluff.
You know the stuff – aka Marshmallow Creme or Jet-Puffed Marshmallow Creme – the whipped, fluffy, spreadable marshmallow cream that is sold in most grocery stores. I never have this stuff in the house (because if it’s in my pantry you know I’d be dipping carrots in it at 11pm) but after a quick google search, I discovered that it’s relatively easy to make!
Just try not to lick this stuff straight off the whisk. I mean just look at that ^ photo!!
The homemade stuff may in fact be even better than store-bought. It’s rich and creamy yet light and fluffy, and there’s no harmful preservatives. I’m not saying homemade marshmallow fluff is healthier than store-bought… but, if you’re trying to justify making it at 9pm on a Friday night…
I promise, marhsmallow fluff is easy to make. Don’t be intimidated by the instructions! Give them a quick read-through, then tackle it head on. If you have a trusty mixer, you’re set. Note: don’t try whisking this by hand, unless you have some futuristic Terminator arm that will keep on whisking once it’s fallen off your body.
Once the marshmallow fluff is made, assemble (and eat) your whoopie pies, or store it in a jar in the refrigerator for up to 2 weeks.
The fun part about whoopie pies is the mess they make. The sticky marshmallow fluff is bound to get on your fingers as you spread it between two cookies. Nothing a quick lick of the fingers won’t fix.
Yes, they’re sugary. Yes, they’re a pretty indulgent dessert. But there is always a time and a place for a pretty, sugary, indulgent dessert. Amiright?
|Double Chocolate Whoopie Pies with Homemade Marshmallow Fluff|| |
- 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
- Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
- In a small bowl, mix together the flour, cocoa powder, espresso powder, baking soda, and salt; set aside.
- 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.
- Add dry ingredients into the wet ingredients, mixing until just incorporated. Stir in the chocolate chunks.
- 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.
- 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.
- 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.
- 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.
- 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.
- Spread marshmallow fluff between two chocolate cookies and eat immediately.
- Store leftover marshmallow fluff in an airtight container in the fridge for up to 2 weeks.