Double Chocolate Whole Wheat Whoopie Pies

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Double chocolate. Just saying these two words gets my heart beating a little faster and my mouth watering. Add in some marshmallow buttercream and now we’re really talking. And guess what? There’s whole wheat in these cookies, too. It’s a bonus you won’t even know is there. Mini chocolate chips disguise the whole wheat’s texture and provide little bursts of chocolate throughout the delicious cookies – not to mention the gooey marshmallow buttercream middle. Yum! Double chocolate whole wheat whoopie pies are the perfect way to get your chocolate fix and some whole grains at the same time.

Ingredients

  • 1 1/4 cup Hodgson Mill Naturally White Flour
  • 3/4 cup Hodgson Mill Whole Wheat Flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1/3 cup mini chocolate chips, semi-sweet
  • 1 stick (8 Tbsp) unsalted butter, softened
  • 1 2/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 cups marshmallow cream

Directions

Whisk together the flours, cocoa, baking soda and salt in a medium sized bowl. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla until incorporated. Next, mix in the flour mixture, alternating with the milk, in two batches, just until blended. Stir in mini chocolate chips.

Drop tablespoon-sized blobs of cookie dough, about two inches apart, onto parchment-lined baking sheets. Bake at 425˚F for about 6 minutes, or until the cookies are springy to the touch. Allow the cookies to cool on the baking sheets for 5 minutes and then transfer them to racks to cool completely.

To make the filling, beat the butter and powdered sugar in a large bowl until combined and uniformly crumbly. Add the vanilla extract and marshmallow cream and beat at a low speed until blended and smooth. Tint the filling pink at this point if so desired.

Line a tall cup with a gallon-size plastic bag and scoop the filling into the bag, making sure the cup has plenty of support to prevent it from tipping over in the process. Take the bag out of the cup, push out as much air as possible and seal the bag. Twist the top of the bag until the filling has been squished down to one corner of the bottom of the bag. Secure the twisted top with a clip if possible. Snip off a small bit of the bottom corner of the bag to squeeze the frosting through onto the cookies.

Match pairs of cookies similar in size and squeeze the filling onto the bottom side of one of the cookie pairs. Gently place the second cookie on top of the filling and press together until the filling is visible on all side – not too hard – the top cookie will continue to squeeze the filling outwards as it sets for the next few minutes. Roll the cookie like a wheel through sprinkles to add some extra decoration if you choose.

Store the cookies in a covered container for up to three days – if they last for that long!

Adapted from Real Food For Healthy Kids, by Tracy Seaman and Tanya Wenman Steel Cookies

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