A Different Whoopie Pie

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 18
• 2 ounces unsweetened chocolate, chopped
• 4 ounces semisweet chocolate, chopped
• 1/2 cup unsalted butter
• 1 cup sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 3/4 teaspoon fine salt
• 18 large marshmallows (not minis)

Recipe

• 1 preheat oven to 375°f line a baking sheet with parchment paper or a silicon baking sheet.
• 2 put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. stir, and continue to microwave until completely melted, about 2 minutes more. (alternatively, put the chocolate and butter in a heatproof bowl. bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• 3 whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
• 4 sift the flour, cocoa, baking powder and salt into another bowl. gradually whisk the dry ingredients into the wet ingredients until moistened. switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
• 5 use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. repeat to make 36 cookies, spacing them about 1-inch apart. bake until the cookies spring back when lightly touched, about 6 minutes.
• 6 cool the cookies slightly. transfer half of the cookies to a rack. turn the remaining cookies on the pan over, so they lay flat side up. place a marshmallow on top of each flipped cookie and return pan to the oven. cook just until the marshmallow begins to soften and puff, about 3 minutes. cool marshmallow topped cookies slightly, about 2 minutes. top with the remaining cookies, pressing lightly to make sandwiches. cool whoopee pies completely on wire racks. serve.
• 7 store in tightly sealed container for up to 1 week.