Chocolate Chocolate Chunk Cookies

Chocolate Chocolate Chunk Cookies

Soft and chewy chocolate cookie dough bursting with chocolate chunks is baked into irresistible drop cookies. A cookie made for chocolate lovers.

The dough not only has melted chocolate infused into it but cocoa powder too making for a rich, fudgy dough. The addition of chocolate chunks sends them into overdrive. You can use milk or semi-sweet chocolate, keeping in mind milk chocolate is sweeter and these are already sweet to begin with. I used semi-sweet chocolate and they were plenty sweet enough.

They make your house smell like a chocolate factory, … 

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Peanut Butter “Stuffed” Chocolate Chip Cookies

Peanut Butter Cookie “Stuffed” Chocolate Chip Cookies

Hiding inside these big, soft chocolate chip cookies is a delightful surprise! It’s like getting two cookies for the price of one because encased in the center is a soft, creamy flourless peanut butter cookie.

My life will never be the same.

Baking these is a little more involved then your everyday cookie. For starters you have to make two cookie doughs although the peanut butter cookies are super fast and easy to make, with only four ingredients you can almost make them with your eyes closed.

Peanut Butter Cookie “Filled” Chocolate Chip Cookies

The part that’s tedious work is assembling the cookies. You have to scoop and shape three cookies only to turn it into one – two bigger discs of chocolate chip cookie dough to wrap around one small disc of peanut butter cookie dough. They’re piled on top of each other than the edges are brought together and sealed.

Stuffed Peanut Butter Chocolate Chip Cookies

So. . .maybe you’re thinking why don’t I just make a peanut butter chocolate chip cookie?! Boo.

These are so much more fun! And different. First, all you taste is a chocolate chip cookie then the salty pop of peanut butter kicks in and makes the flavors bloom.

Cookies are not my dessert of choice. For me to even look at a cookie it has to be above average. An ordinary cookie just won’t do but a giant cookie like this with a whole other cookie in the middle? A cookie that takes more than three bites to eat and leaves your taste buds and sweet tooth feeling satisfied?

That’s a cookie I can sink my teeth into. Over and over again.

Peanut Butter Stuffed Chocolate Chip Cookies

Peanut Butter “Stuffed” Chocolate Chip Cookies

Rating: 51

Prep Time: 45 minutes

Cook Time: 16 minutes

Yield: about 2 + 1/2 dozen

Peanut Butter “Stuffed” Chocolate Chip Cookies

Hiding inside these big, soft chocolate chip cookies is a delightful surprise! It's like getting two cookies for the price of one because encased in the center is a soft, creamy flourless peanut butter cookie.

Ingredients:

Peanut Butter Cookies:
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Chocolate Chip Cookies:
4 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 + 1/4 cups (20 tablespoons) unsalted butter, softened
1 + 1/4 cups granulated sugar
1 + 1/4 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups semi-sweet chocolate chips

Instructions:

    Make the peanut butter cookie dough:
  1. In a medium bowl beat the peanut butter and sugar together on medium speed (the mixture will be thick) 2 - 3 minutes until well combined.
  2. Beat in egg and vanilla until well combined. Cover with plastic wrap and refrigerate.
  3. Make the chocolate chip cookie dough:
  4. In a large bowl whisk the flour, cornstarch, baking powder, baking soda, salt and cinnamon together.
  5. In a large separate bowl beat butter with both sugars together on medium until creamy 2-3 minutes. Beat in eggs and vanilla extract.
  6. Gradually beat in flour mixture 1/4 at a time. Stir in the chocolate chips. The dough may seem a little crumbly - that's normal. Refrigerate 30 minutes - 1 hour.
  7. Bake the cookies:
  8. Preheat oven to 375° F. Line 2 cookie sheets with silpats or parchment paper.
  9. Form the cookies one at a time: Scoop up a heaping tablespoon of the chocolate chip dough and pat it into a flat, thick disc. Scoop up a heaping teaspoon of the peanut butter dough and pat into a smaller disc, place it on top of the chocolate chip cookie disc. Repeat with the chocolate chip cookie dough and place it on top. Bring the edges together all the way around and seal so the peanut butter cookie is encased. If little bits of it are peeking out that's ok.
  10. Place them on the cookie sheet 2 inches apart. Bake 12 - 16 minutes until lightly golden brown on the bottom for soft cookies, a couple minutes longer if you like them crispier.
  11. Cool on baking sheet 10 minutes then remove to wire racks to cool completely. Store tightly covered in a cool place up to 5 days.

Notes:

Technique adapted from Picky Palate

Peanut Butter cookies adapted from Food Network

Chocolate Chip Cookies adapted from Very Best Baking

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/peanut-butter-cookie-stuffed-chocolate-chip-cookies/

Caramel Pecan Pie Bars

Caramel Pecan Pie Bars

Pecan pie meets blondies in one of the easiest bar recipes I ever made. They have sweet, caramel middles packed with crunchy pecans and crackly tops that remind me of brownies.

It takes all of ten minutes, maybe fifteen to mix the batter together. They start out just like blondies with melting butter and brown sugar together then beating it into eggs and vanilla followed by flour, baking powder, salt and cinnamon.

A full two cups of chopped pecans are mixed in by hand then it’s poured into the baking pan and off to the oven it goes.  Fast and easy enough to make in a pinch but delicious enough that no one will ever know how easy they were.

They taste like you spent hours baking only to emerge from the kitchen covered in flour from head to toe with sticky caramel in your hair.

They didn’t feel complete without a frosting or topping of some kind but after one bite I realized they didn’t need it. It’d be too much. Cloying, even for the most demanding sweet tooth. They’re plenty sweet enough being they have more sugar than flour in them. All that brown sugar gives them a rich, caramel-butterscotch flavor that dominates every bite in a totally moreish kind of way.

They’re completely satisfying all on their own but turning them into a pecan pie sundae by topping them with a scoop of vanilla ice cream and a drizzle of butterscotch or caramel sauce plus a spattering of nuts is a mighty good idea too.

They taste like a million bucks.

A fair trade-off for ten minutes of your time.

Pecan Pie Bars

Caramel Pecan Pie Bars

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 1 (9x13-inch) pan

Caramel Pecan Pie Bars

Pecan pie meets blondies in one of the easiest bar recipes I ever made. They have sweet, caramel middles packed with crunchy pecans and crackly tops that remind me of brownies.

Ingredients:

1 cup (16 tablespoons) butter, cubed
2 + 1/4 cups packed light brown sugar
2 eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
confectioners' sugar, for sprinkling on top

Instructions:

  1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan or line with parchment paper.
  2. In a large saucepan melt the butter and brown sugar together over medium-low heat, stirring to combine. Turn off heat.
  3. In the bowl of a stand mixer or in a large mixing bowl beat the eggs and vanilla together. Slowly add the hot sugar with mixer on low.
  4. In a separate bowl whisk the flour, baking powder, salt and cinnamon together. Add it gradually to the sugar mixture beating on low just until combined.
  5. Stir in the pecans by hand.
  6. Bake 20 - 25 minutes until a toothpick comes out with moist crumbs and the edges are slightly browned. For a "fudgier" bar lean toward the 20 - 22 minute mark. For a cakey bar cook the full 25 minutes and add on a minute or two.
  7. Cool on a wire rack. Cut into bars and dust with confectioners' sugar.

Notes:

Recipe from Taste of Home

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/caramel-pecan-pie-bars/

Caramel Pecan Bars

Big Soft Batch Peanut Butter M & M Cookies

Soft Batch Peanut Butter M & M Cookies

Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m’s inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.

For the best results chill the dough for at least an hour or overnight. They’ll be softer, thicker and have more flavor. If you don’t have an hour then try ten minutes and refrigerate between batches.

I use a ¼ cup measure to scoop up the batter and then roll them into balls. This helps keep them super soft in the centers. As soon as they come out of the oven I like to press a few m & m’s into the tops to make them look pretty and because there’s no such thing as too many.

Big Soft Peanut Butter M & M Cookies

One more thing I recommend when making cookies is to start by baking one or two of the cookies as a test run. Different pans in different ovens will produce different results. I use an aluminum pan fitted with a silpat to bake all my cookies. I’ve had trouble with cookies spreading and baking unevenly in the past and found these are the best for preventing that. If you’re using a different pan then you may have to adjust your cooking time. To keep these soft you don’t want to over bake them.

You can use Reese’s pieces instead of m & m’s for more peanut butter flavor. Not that these need it. You couldn’t possibly pack any more peanut butter into them.

Sweet and tender with just a hint of chewiness around the edges, these are the peanut butter cookies of my dreams.

Peanut Butter M and M Cookies

Big Soft Batch Peanut Butter M&M Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 14 minutes

Big Soft Batch Peanut Butter M&M Cookies

Big, soft-baked cookies laced with peanut butter and speckled with colorful m & m's inside and out. Bigger than the palm of my hand, this is a cookie made for sinking your peanut butter-loving teeth into.

Ingredients:

1 cup brown sugar, firmly packed
1 cup white sugar
1 cup butter, softened
1 cup creamy peanut butter
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
2 + 3/4 cups all-purpose flour (use the fluff, spoon, sweep method )
2 + 1/2 teaspoons baking soda
2 + 1/2 teaspoons cornstarch
12.6 ounce plain M & M's, divided

Instructions:

  1. In a large mixing bowl cream both sugars, the butter and peanut butter together on medium speed until light and fluffy 3 - 4 minutes.
  2. Beat in the eggs, vanilla and salt until well combined.
  3. In a separate bowl whisk together the flour, baking soda and corn starch. Beat in half at a time on low speed just until combined.
  4. Stir in 1 + 1/2 cups of M & M's by hand.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or up to 24 hours.
  6. Preheat oven to 350 degrees F. Line 2 large aluminum baking sheets with silpats or parchment paper. If the dough has been refrigerated for more than an hour or two it may need to sit out for a few minutes so it's easier to work with.
  7. Scoop the dough up with a 1/4 measuring cup and roll into balls. Place 3 inches apart on the baking sheets.
  8. Bake 12 minutes or until the bottoms are very lightly golden brown. Remove from oven and press a few m & m's into the top of each one. Cool on pan 5 minutes then remove to wire racks to cool completely.
  9. Store tightly covered up to 1 week.

Notes:

Adapted from Food.com

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/big-soft-batch-peanut-butter-m-and-m-cookies/

Soft Batch M & M Peanut Butter Cookies

Italian Rainbow Cookies

Italian Rainbow Cookies

Three layers of almond sponge cake are tied together with sticky apricot jam and topped with chocolate to make these Italian rainbow cookies. The layers are colored green, white and red to represent the Italian flag.

The process of making them is not difficult or all that time consuming the way I assumed it would be. They require only one batter that is split up into three equal portions. One is left plain, one is tinted with green food color and the last is tinted red.

They are each spread very thinly over a baking sheet where they take all of 10 minutes to bake. Then they are stacked and layered with apricot jam (or raspberry) and smooshed together. That’s right. Smooshed. As in smashed. You put a baking sheet on top of them and weigh it down with cans for a few hours so the spongy, almond-paste-infused cake can soak up some of the jam and flatten into a dense cake.

Yes, that means there’s wait time. The hardest part. Waiting to shove them in your mouth because they’re so freaking irresistible.

After the cake melds together it’s topped with chocolate and cut into squares.

That’s when the shoveling ensues. Beware of flying crumbs.

Italian Rainbow Cookies

Rating: 51

Prep Time: 30 minutes

Cook Time: 10 minutes

Italian Rainbow Cookies

Three layers of almond sponge cake are tied together with sticky apricot jam and topped with chocolate to make these Italian rainbow cookies. The layers are colored green, white and red to represent the Italian flag.

Ingredients:

8 ounces almond paste
1 cup granulated sugar
2 + ½ sticks (1 + 1/4 cups) unsalted butter, softened, cut into pieces, plus more for the pans
4 large eggs, separated
½ teaspoon salt
2 cups all-purpose flour, sifted (measure first), plus more for the pans
1 teaspoon red food coloring, gel or paste preferred
1 teaspoon green food coloring, gel or paste preferred
2 (15-ounce jars) smooth apricot or raspberry jam
1 pound semi-sweet or bittersweet chocolate, chopped small
1 teaspoon melted shortening

Instructions:

  1. Preheat the oven to 350 degrees F. Butter and flour three 15-by-10-inch rimmed sheet pans and line the bottoms of the pans with parchment paper.
  2. Mix the almond paste and all but 2 tablespoons of the sugar in an electric mixer fitted with the paddle attachment on medium speed until you have fine crumbles. On low speed add the butter, a little at a time and mix until well combined.
  3. On low speed add the egg yolks, one at a time, and mix until smooth. Beat in salt and flour on low speed until just combined.
  4. In a separate bowl beat the egg whites until foamy while slowly adding the remaining 2 tablespoons sugar, continue beating on medium speed until stiff peaks form. When the beater is lifted the whites should stay stuck to it.
  5. Fold about a third of the egg whites into the batter to start then gently fold in the remaining egg whites.
  6. Divide the batter evenly into three bowls. Leave one bowl plain. Add red food coloring to the second stirring to make a deep-salmon color. Add green food coloring to the last bowl, stirring to make a medium-green color.
  7. Spread batter into each of the prepared pans with an offset spatula as evenly as you can - it will be very thin. Bake, rotating pans to opposite racks, until cakes are cooked through and just beginning to brown around the edges, about 8 to 10 minutes. Remove from oven and let cakes cook completely on wire racks.
  8. Put the green cake on a large cutting board and spread one jar of jam evenly over the cake almost to the edges. Top with the plain layer. Spread the remaining jar of jam over the plain layer almost to the edges. Top with the red layer.
  9. Top the red layer with a piece of parchment then wrap the entire cake in plastic. Top with another pan, weighted with cans. Chill in a cool place or in the refrigerator at least 4 hours or overnight.
  10. Unwrap the cake. Melt the chocolate in a double boiler or using the chocolate setting on your microwave until smooth. Stir in the shortening.
  11. Pour the chocolate over the top the cake and spread it evenly from edge to edge with an offset spatula. Allow the chocolate to set in a cool place or in the refrigerator. If you like you can run a fork through the chocolate when it is halfway set from one end to the other, slightly undulating it so it looks like waves, repeating until it is entirely striped.
  12. Use a serrated knife to cut into rows then cut the rows into squares or rectangles. Wipe the knife clean with a wet cloth after each cut. Store in a tightly covered container in a cool, dry place or in the refrigerator up to 1 week.

Notes:

Adapted from Lidia Bastianich

Here's a step-by-step tutorial

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-rainbow-cookies/

Chocolate Crackle Cookies

Chocolate Crackles

Chocolate crackle or crinkle cookies are chocolate cookies rolled into balls and coated with powdered sugar before baking. As the cookie balls bake they melt into flat cookies and the chocolate peeks through the white sugar to give them a crackly appearance. They remind me of snow-covered cobblestones.

The cookies are soft, rich and fudgy with a slightly crisp outer shell. They require some planning ahead as the dough needs to chill at least two hours or overnight.

They’re on the messy side to make, in a fun way, because they need to be rolled in sugar, formed into balls and then rolled again. A heavy dusting of confectioners’ sugar is a must in order to give them that magical crackled appearance. Be prepared to get your hands dirty chocolaty.

This was my first encounter with a crackle cookie! {Or do you call them crinkle cookies?} It won’t be the last! I’m always on the lookout for new cookies to add to my traditional holiday ones and I found it in these.

I hope you do too.

Crackle Cookies

Chocolate Crackle Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 14 minutes

Yield: about 40 cookies

Chocolate Crackle Cookies

Chocolate crackle or crinkle cookies are chocolate cookies rolled into balls and coated with powdered sugar before baking. As the cookie balls bake they melt into flat cookies and the chocolate peeks through the white sugar to give them a crackly appearance.

Ingredients:

8 ounces bittersweet or semi-sweet chocolate
1 + 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 + 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling

Instructions:

  1. Chop the chocolate up into small pieces and add to a small microwaveable bowl. Use the chocolate setting of your microwave to melt it in 20 second increments, stirring in between, until completely melted. Set aside to cool slightly.
  2. In a separate bowl whisk together the flour, cocoa, baking powder and salt.
  3. In a separate large bowl beat the butter and brown sugar together on medium speed until light and fluffy about 3 minutes. Beat in the eggs and vanilla until well combined. Beat in the melted chocolate.
  4. On low speed beat in half the flour mixture followed by all the milk. Scrap down the sides of the bowl and beat in the remaining flour. Cover with plastic wrap and refrigerate 2 hours or overnight.
  5. Once the dough is well chilled preheat oven to 350 degrees F. Line 2 large baking sheets with silpats or parchment paper.
  6. Add the confectioners' sugar to a shallow plate with sides. Scoop up rounded tablespoons of dough with a cookie scoop and drop into the sugar, coat them well and form into a ball. If there's any of the chocolate showing through roll them again in the sugar.
  7. Place 2 inches apart on the cookie sheet and bake 13 - 14 minutes until the balls flatten and the sugar splits to form the "crackly pattern". If the dough starts to soften too much in between batches then refrigerate it.
  8. Cool cookies on baking sheets 5 minutes then transfer to wire racks to cool completely. Store in a tightly covered container up to a week.

Notes:

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-crackle-cookies/

Italian Pignoli Cookies

Italian Pignoli Cookies

Classic Italian cookies with soft almond paste middles and a crunchy pine nut coating. They’re a must for any holiday cookie tray, even if you’re not Italian, and will be the first to disappear. {Hide some. . .}

They’re revered for their striking almond flavor that comes from a trio of almond including almond paste, almond extract and almond flour. They’re gluten-free and only call for a small amount of almond flour that reinforces the rich almond flavor that is already present due to the almond paste. Mother of all almonds.

You can bake them so they’re on the softer side, the way I like them, where just the outsides are crisp and the insides are super soft and moist or you can cook them a few minutes longer if you like a crisper, chewier cookie. I find the almond is more pronounced when they’re softer.

For a sweet little surprise you can tuck a maraschino cherry half into the middle of them.

Swoon.

Pignoli Cookies

These freeze well if you want to get a jump start on your holiday baking.

Italian Pignoli Cookies

Rating: 51

Prep Time: 25 minutes

Cook Time: 24 minutes

Yield: about 20 cookies

Italian Pignoli Cookies

Classic Italian cookies with soft almond paste middles and a crunchy pine nut coating. They're a must for any holiday cookie tray, even if you're not Italian, and will be the first to disappear.

Ingredients:

1 cup almond paste (I used homemade )
1/4 cup (1 + 3/4 ounces) granulated sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup (1 + 5/8 ounces) almond flour
1 large egg white
1 + 1/2 cups (7 + 1/4 ounces) pine nuts (pignoli) (I use these )
confectioners' sugar, for dusting

Instructions:

  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
  2. Place the almond paste in a medium bowl and break it apart. Mix in the sugar, salt, both extracts, and almond flour. The mixture will be crumbly.
  3. Add the egg white and beat on low speed until smooth. Refrigerate 30 minutes.
  4. Place the pine nuts in a shallow dish. Working one at a time scoop up tablespoon-sized pieces of the dough and form them into balls.
  5. Drop them into the pine nuts and roll to coat, pressing them on gently with your hands. Place them on the cookie sheets 2 inches apart.
  6. Bake 20 minutes for a softer cookie 22 - 24 for a harder cookie.
  7. Cool on pans 5 minutes then move to wire racks and cool completely. Dust with confectioners' sugar. Store in a tightly covered container in a cool, dry place up to 1 week.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-pignoli-cookies/

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

Little pumpkin cakes sandwiched with marshmallow fluff buttercream. Why they’re called “pies” I’ll never know because whoopie “cakes” is more fitting. To their credit whoopie “pies” is cuter.

The word on the street is that pumpkin is out of season already. I refuse to believe it. It’s just a rumor pumpkin haters would have you believe. A big mistake. They can’t be out of season if Thanksgiving is still ahead of us. Thanksgiving was made for pumpkin pie eating. And in case you forgot pumpkin comes in a can! Helloooo. . .That means it is never out of season in my heart of hearts.

So these whoopie pies are like one of the best little treats for making people happy. Tuck them into lunches, backpacks and share them with your best friend, coworkers and whoever else you want to see smile.

Everywhere whoopie pies go happiness follows. That’s just how they roll.

Pumpkin Spice Whoopie Pies

Pumpkin Whoopie Pies

Rating: 51

Cook Time: 12 minutes

Yield: about 22 whoopie pies

Pumpkin Whoopie Pies

Little pumpkin cakes sandwiched with marshmallow fluff buttercream.

Ingredients:

1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs, at room temperature
1 (15-ounce can) pumpkin puree
3 1/4 cups all-purpose or white whole wheat flour (I like King Arthur)
Filling:
2 sticks butter, slightly softened but not too soft (I left it on the counter about 20 minutes)
3 cups confectioners' sugar
1 teaspoon vanilla extract
2 cups marshmallow fluff

Instructions:

  1. Preheat the oven to 375°F. Lightly grease a whoopie pie pan or two baking sheets - or line them with silpats or parchment paper.
  2. In a large mixing bowl or in a stand mixer beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices together on medium speed until well combined.
  3. Scrape down the the bowl and then beat in the eggs one at a time, until fluffy and well-combined.
  4. Beat in the pumpkin on low speed.
  5. Add the flour in two additions mixing well on low speed after each addition. The batter will be thick.
  6. Use a small ice cream scoop (2 tablespoon size) to drop the batter onto the baking sheets about 2" apart or fill the whoopie pie pan 1/2 to 2/3 full.
  7. Bake about 10 - 12 minutes until the cookies are firm on top and lightly brown around the edges.
  8. Cool on baking sheets for 5 minutes then move to wire racks to cool completely.
  9. To make the filling beat the butter on medium speed 2 minutes. Add all the confectioners' sugar and the vanilla. Beat on medium 5 minutes. It should be thick and fluffy.
  10. Scrape down the bowl and add the marshmallow fluff. Beat on low just unti combined no more than 1 minute.
  11. You can scoop the filling into a large piping bag fitted with a big, plain tip to fill or just dollop big spoonfuls onto the middle of the flat side, top with another and press together.
  12. Store in one layer in a tightly covered container up to 5 days or wrap each one with plastic wrap.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/pumpkin-whoopie-pies/

I’m linking this to the 12 Weeks of Winter Squash hosted by Joanne of Eats Well With Others and Heather of Girlichef! If you make a recipe this week using squash please link it below.