Miniature whoopie pies
3
Points®
Total time: 22 min • Prep: 7 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
These Pennsylvania Dutch favorites are not pies at all but rather two cake-like cookies that are sandwiched together with a marshmallow crème filling. The combination of chocolate and marshmallow is a welcome dessert or sweet snack, and they take less than 25 minutes to make. We’ve sprinkled chocolate mini chips onto the filling, but you can have fun with that. Use cinnamon chips, toffee bits, butterscotch morsels, white chocolate chips, or even rainbow sprinkles for a colorful surprise when you bite in. If you can’t find mini versions of the chips, pick up the regular version and coarsely chop them.
Ingredients
Whole wheat flour
1 cup(s), white variety
Sugar
½ cup(s)
Unsweetened cocoa powder
¼ cup(s)
Baking soda
½ tsp
Table salt
¼ tsp
Fat free skim milk
⅓ cup(s)
Canola oil
3 Tbsp
Egg whites
1 large
Vanilla extract
1 tsp
Store-bought marshmallow creme
¾ cup(s)
Semisweet chocolate chips
2 Tbsp
Instructions
1
Preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
2
Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. Whisk together the milk, oil, egg white, and vanilla in a small bowl. Add the milk mixture to the flour mixture, stirring until blended. Drop slightly rounded measuring teaspoonfuls of the dough 2 inches apart onto the prepared baking sheets to make a total of 48 cookies.
3
Bake one sheet of cookies at a time until the tops of the cookies spring back when pressed lightly, about 8 minutes. Transfer the cookies to wire racks and let cool completely.
4
Spread 1 1/2 teaspoons of the marshmallow crème on the bottom of each of 24 of the cookies. Sprinkle each with 1/4 teaspoon mini chips. Cover each with another cookie, bottom side down, and lightly press together. Layer the cookies between sheets of waxed paper in an airtight container and refrigerate up to 3 days. Yields 1 cookie per serving.
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