Today, my girlfriends and I are hosting our second annual cookie exchange!
I figured this would be the perfect time to show you the cookies I made…last year.
C’mon guys…you know I’m perpetually late to the game when it comes to posting recipes. If a recipe is extremely seasonal, for example, and I miss the boat on posting it in time, I’ll opt to save it for next year – as is the case with many holiday recipes. These I could’ve posted anytime, because who said red velvet is only for Christmas? It’s also perfect for Valentine’s Day, Monday, Tuesday, Wednesday – there are endless opportunities to enjoy red velvet!
As delicious and adorable as they are, whoopie pies don’t make for the best cookie exchange-type of treat. You want something that packs well, and due to the creamy marshmallow filling peaking out of the sides – which is also my favorite part – these can get a bit messy when you’re piling them into boxes.
This year, I opted to make something slightly more packable – and guess what? I’m getting my ish together *just enough* to share them with you before Christmas this year!
I’ll give you three hints: They’re Italian, multi-colored, and covered in chocolate…
“Do you have a favorite cookie for cookie exchanges or cookie swaps? Let me know, because I’m already dreaming up what’s going down for next year”
Red Velvet Whoopie Pies
Adapted from BHG
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 1-ounce bottle red food coloring (2 tablespoons)
- 1 recipe Marshmallow Filling (see recipe below)
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. And I mean completely – the slightest bit of warmth will turn the filling into quite a mess! Remove cooled cookies from baking sheets.
To fill, dollop filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
- 1/4 cup softened butter
- 1/2 8-ounce package cream cheese, softened
- 1 7-ounce jar marshmallow creme
In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.