Pennsylvania, Maine, New Hampshire and the City of Boston all claim the origin of the whoopie pie. There is actually quite a rivalry going on between Pennsylvania and Maine :) Before I did a bit of research, I didn't even know exactly what that kind of "pie" was! It is basically a chocolate cookie with cream in the middle. The "cream" in the middle of my version is marshmallow creme. Did you know the largest whoopie pie ever made was back in 2011 and weighed over 1,000 pounds?!?!?! Yikes, I wonder how long that would take to eat?!?!?! Like a year????
Ingredients:
1 cup white flour
1 cup whole wheat flour
1/2 cup unsweetened cocoa
1 cup margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 cup light brown sugar
1/4 cup white sugar
1/4 cup milk
1/2 cup honey
Topping:
1 tablespoon white sugar
Filling:
7-ounce jar Kraft Jet-Puffed Marshmallow Creme
Put all ingredients in a large bowl (except the topping and the filling) and mix with large spoon by hand until well combined and becomes a soft dough. Cover with plastic wrap and put in fridge at least two hours. When ready to make, preheat oven to 375 degrees. In a separate small bowl, put the one tablespoon of white sugar and set aside. Take the batter and roll into 36 equal sized balls with the palms of your hands. Put a dozen at a time on an ungreased cookie sheet. With the bottom of a small cup/glass, first dip in the one tablespoon of white sugar and then press down gently on each cookie. Bake for 13 minutes and then remove from oven. Let cool five minutes and then remove to wire rack. When completely cool, take two cookies and put a tablespoon of marshmallow creme in between and press gently. If you have any of the creme left over, the Kraft customer service guy I talked to said the jar can be stored in a cool, dry place (like a pantry) for three months. All I can say is, "whoopie!"
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