Wednesday, October 10, 2012

Chocolate Amaretto Whoopie Pies (12 Weeks of Christmas Treats)

As we continue our journey with holiday treats, my contribution is a bit different this week. Normally, I would make whoopie pies during summer time but these are so good that I broke my unwritten rule. They would be so pretty drizzled with melted red and green melted chocolate.

I like the contrast of white on dark on these whoopie pies. You could also add some sprinkles on the chocolate before they harden and make it festive that way as well.

One thing I will mention is that these are so good just out of the fridge. I would definitely recommend keeping them in the fridge (if they last more than a few hours!)

Chocolate and Amaretto Whoopie Pies
Recipe Adapted from Tracey's Culinary Adventures

  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 tsp baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 2 cups buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 tsp amaretto liquor or extract (I used extract)

Directions for the Cookies:
  • In a medium bowl, sift the flour, salt, cocoa powder, baking soda, and baking powder together.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, roughly about 3-4 minutes. 
  • Add the eggs and beat until just combined. 
  • Mix in the buttermilk and amaretto extract (the batter will look a bit curdled at this point but it will come together in the next step). 
  • With the mixer on low, gradually add the dry ingredients, beating until just combined. Make sure not to over mix.
  • Chill the dough for 30 minutes. 
  • Line baking sheets with parchment paper. 

 After dough is chilled...
  • Preheat oven to 350 F. 
  • Using a small cookie scoop, portion the batter onto one of the prepared baking sheets, spacing the cookies about 2 inches apart. (smooth down any rough edges or peaks sticking up with a wet fingertip.)
  • Bake (one sheet at a time) for about 10 minutes, or until the cookies spring back when gently pressed. 
  • Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. 
  • Repeat with all of the dough, alternating baking sheets.

Marshmallow Creme Frosting
  • 2 cups powdered sugar, sifted
  • 1/2 cup butter, softened to room temperature
  • 7 oz jar of marshmallow fluff
  • 1 tsp clear vanilla extract
  •  Mix all ingredients together with either a hand mixer or stand mixer until smooth and light and fluffy.
Assembling tips:
  • Match the cookies based on size.
  • Transfer the filling to a piping or ziploc bag and pipe a small amount on the flat side of a cookie.
  • Melt some white chocolate in a piping or ziploc bag and drizzle over completed whoopie pies and let set for a few minutes before eating.

Let's see what the other bloggers have on tap this week! Check out Brenda @ meal Planning Magic for details about joining us!


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