Whiskey Whoopie Pies
Soft, cakey whoopee pies with a whiskey flavored filling are a treat for the bourbon lover.
Servings 14 whoopie pies
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup marshmallow cream
- 2 tablespoons whiskey
- 3 cups powdered sugar
- 3/4 cup toasted chopped pecans
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
Using an electric mixer, beat both sugars, salt, and butter until light and fluffy.
Add egg and egg yolk and beat just until blended.
In a medium bowl, whisk together flour, cocoa, and baking soda.
Add vanilla to buttermilk.
Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour. After each addition, beat at low speed just until blended.
Drop batter by level spoonfulls using a 1 1/2 inch cookie scoop. If you do not have a cookie scoop, use a tablespoon measuring spoon, but it will be difficult to get uniform cookies.
Bake for 10 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
For filling, beat cream cheese, butter, and marshmallow cream at medium speed until smooth. Beat in the whiskey.
Add powdered sugar 1/2 cup at a time, beating each addition I at low speed so that the sugar does not go flying everywhere.
To assemble, place filling in pastry bag or plastic bag with the corner snipped off. Turn half the cookies over and swirl about 2 tablespoons of filling on the bottom of each. Top with remaining cookies.
Sprinkle pecans around the edges of the whoopee pies, gently pressing into the filling.