Ingredients
- 1 1/2 containers Pillsbury® Gluten Free refrigerated chocolate chip cookie dough
- 1/2 cup creamy peanut butter (almond butter can be substituted)
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1 jar (7 ounces) marshmallow creme
- 1/2 vanilla bean, scraped, if desired
- 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350°F.
2. Spoon 24 rounded tablespoonfuls of dough 2 inches apart on ungreased cookie sheets. Bake 11 to 13 minutes or until golden brown. Cool 10 minutes while making the filling.
3. In mixer bowl, beat peanut butter, butter and powdered sugar together. Add marshmallow cream, vanilla bean and vanilla extract to the butter mixture. Add a tablespoon or 2 of water if it gets too thick. Mix well, and set aside.
4. Set up an assembly line, and lay out 12 cookies, bottom sides up. Spoon or pipe filling with a pastry bag evenly on each cookie. Sandwich each cookie with another cookie until you have 12 whoopie pies or cookie sandwiches. Serve immediately, or store in airtight container.
If filling gets too soft, store covered in refrigerator.
Nutritional Analysis:
Calories: 460, Carbohydrates: 68 g, Protein: 2 g, Fat: 20 g, Cholesterol: 30 mg, Sodium: 250 mg, Fiber: 1 g
Cat Cora made television history as the first female Iron Chef on Food Network’s Iron Chef America, and most recently became the first woman to be inducted into the American Academy of Chefs® Culinary Hall of Fame. She is an accomplished author, restaurateur with six dining establishments, avid philanthropist and television host. Cora has authored three successful cookbooks, and one children’s book. She has appeared in a number of hit TV food shows, including Food Network’s Melting Pot; Kitchen Accomplished; NBC’s Celebrity Cooking Showdown; and Bravo’s Around the World in 80 Plates. In 2004, she founded Chefs for Humanity, a non-profit organization dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting nutrition education. Cora grew up in an intimate Greek community in Jackson, MS, where she developed a passion for the culinary arts while watching her family infuse Southern spices with Mediterranean delicacies. She resides in Santa Barbara, CA, with her wife and four sons.
