Red Velvet Whoopie Pies (Printable version)

Soft red velvet cookies sandwich a fluffy marshmallow cream for a delightful sweet treat.

# What you need:

→ Red Velvet Cookies

01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon vanilla extract
09 - 1/2 cup buttermilk, room temperature
10 - 1 tablespoon red food coloring

→ Marshmallow Filling

11 - 1/2 cup unsalted butter, softened
12 - 1 1/2 cups powdered sugar, sifted
13 - 1 cup marshmallow creme
14 - 1 teaspoon vanilla extract
15 - Pinch of salt

# How To:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3-4 minutes. Add egg and vanilla, mixing until fully incorporated.
04 - Mix in buttermilk and red food coloring until evenly blended and the batter reaches a uniform red color.
05 - Gradually add dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
06 - Using a tablespoon or small cookie scoop, drop rounded mounds of batter onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
07 - Bake for 10-12 minutes, or until cookies are set and spring back when lightly touched. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until smooth and creamy. Add powdered sugar and beat until fluffy. Mix in marshmallow creme, vanilla, and salt until smooth and creamy.
09 - Once cookies are completely cool, spread or pipe marshmallow filling onto the flat side of half the cookies. Top with remaining cookies to create sandwiches, pressing gently.
10 - Store in an airtight container at room temperature for up to 2 days or refrigerate for extended freshness.

# Expert Advice:

01 -
  • The texture is somewhere between a cookie and a cupcake, basically the best of both worlds in one handheld package
  • That marshmallow filling stays pillowy for days, unlike buttercream that can sometimes turn into a sweet brick
  • They travel surprisingly well, making them perfect for bake sales or office birthdays when you need to impress without hauling fragile cupcakes
02 -
  • Room temperature ingredients are absolutely critical here, cold butter will give you lumpy batter and dense cookies
  • Let the cookies cool completely before filling, otherwise the marshmallow fluff will start melting and slide right off the sides
  • The filling looks deceptively thick, but you need more than you think to get that generous swoop in every bite
03 -
  • Use a cookie scoop for uniform size, this ensures they all bake at the same rate and look professionally made
  • For a tangier filling that cuts the sweetness, beat in 2 ounces of softened cream cheese with the butter

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