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Thick, softer cookies with a rich, deep dark chocolate flavor ~ sandwiched with a creamy marshmallow filling (which can also be tinted/flavored orange). So easy to make from a cake mix!
CHOCOLATE HALLOWEEN WHOOPIE PIES
1 package triple fudge, dark chocolate or Devil's food cake mix
1/2 cup vegetable oil....................................................2 eggs
2 TB dark unsweetened cocoa powder......................1-2 tsp. dark chocolate syrup
1 tsp. instant cocoa powder
FILLING:
1/2 container marshmallow fluff.................................2 TB regular Crisco (vegetable shortening)
1/4 can vanilla store-bought frosting........................1/2 tsp. vanilla extract (clear is best)
OPTIONAL: 3-4 drops yellow food coloring + 2-3 drops red food coloring
1 tsp. orange extract
Halloween SPRINKLES
***
Preheat oven to 350. Line baking sheets with parchment paper & set aside. ~ Put the Halloween sprinkles in a small shallow bowl and set aside.
In your electric mixer, beat together the cake ingredients ~ until it all comes together well (and somewhat comes off the side of the pan and makes a mound in the bottom of the bowl) ~ being careful to scrape all the dry ingredients off the bottom of the bowl, so they get mixed in.
I used a small cookie scoop (sprayed inside and back with non-stick spray), about 3/4 to all-the-way full, for each cookie. I put between 12 and 16 on a large baking sheet.
Then, I go back and lightly roll them in the ball of my hand. Dip the top of HALF of the cookies into the Halloween sprinkles. Now, lightly FLATTEN down the cookies with your hand (fixing them, so that they're all about the same size).
Bake for about 9-10 minutes. Let them cool on the pan for a few minutes, before removing to a rack or paper to cool completely.
Meanwhile, BEAT together the MARSHMALLOW FILLING ingredients. When the cookies are cool, turn the halves without the sprinkles over on the rack or paper. Put a large dollop of filling on each bottom half, and lightly spread to cover (almost to the edge). Gently put the top cookie (the one with the sprinkles) on top of each half cookie. Makes 12 -14 sandwich cookies.
I store them individually in those cheap, fold-over plastic sandwich bags, but a closed container would work too.
CHOCOLATE HALLOWEEN WHOOPIE PIES
1 package triple fudge, dark chocolate or Devil's food cake mix
1/2 cup vegetable oil....................................................2 eggs
2 TB dark unsweetened cocoa powder......................1-2 tsp. dark chocolate syrup
1 tsp. instant cocoa powder
FILLING:
1/2 container marshmallow fluff.................................2 TB regular Crisco (vegetable shortening)
1/4 can vanilla store-bought frosting........................1/2 tsp. vanilla extract (clear is best)
OPTIONAL: 3-4 drops yellow food coloring + 2-3 drops red food coloring
1 tsp. orange extract
Halloween SPRINKLES
***
Preheat oven to 350. Line baking sheets with parchment paper & set aside. ~ Put the Halloween sprinkles in a small shallow bowl and set aside.
In your electric mixer, beat together the cake ingredients ~ until it all comes together well (and somewhat comes off the side of the pan and makes a mound in the bottom of the bowl) ~ being careful to scrape all the dry ingredients off the bottom of the bowl, so they get mixed in.
I used a small cookie scoop (sprayed inside and back with non-stick spray), about 3/4 to all-the-way full, for each cookie. I put between 12 and 16 on a large baking sheet.
Then, I go back and lightly roll them in the ball of my hand. Dip the top of HALF of the cookies into the Halloween sprinkles. Now, lightly FLATTEN down the cookies with your hand (fixing them, so that they're all about the same size).
Bake for about 9-10 minutes. Let them cool on the pan for a few minutes, before removing to a rack or paper to cool completely.
Meanwhile, BEAT together the MARSHMALLOW FILLING ingredients. When the cookies are cool, turn the halves without the sprinkles over on the rack or paper. Put a large dollop of filling on each bottom half, and lightly spread to cover (almost to the edge). Gently put the top cookie (the one with the sprinkles) on top of each half cookie. Makes 12 -14 sandwich cookies.
I store them individually in those cheap, fold-over plastic sandwich bags, but a closed container would work too.
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