World's Best Maine Whoopie Pies - Ayuh

Recipe View Preheat oven to 375°F (190°C). Prepare 25 squares of plastic wrap, approximately 5 inches each. (5 minutes)

Recipe View In a large bowl, cream together 1/2 cup vegetable shortening, 2 cups milk, 2 cups sugar, eggs, and 2 teaspoons vanilla until light and fluffy. (5 minutes)

Recipe View In a separate bowl, whisk together flour, 1/2 cup plus 2 tablespoons cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Drop rounded teaspoons of batter onto ungreased baking sheets, leaving about 2 inches between each dollop. Each cookie should be about 2 inches diameter. (10 minutes)

Recipe View Bake for 8-10 minutes, or until the centers are set. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. (20 minutes)

Recipe View For the filling, heat 1 cup milk in a microwave-safe container until hot but not boiling, about 1-2 minutes. (2 minutes)

Recipe View In a large mixing bowl, combine the hot milk, softened butter, 1 cup vegetable shortening, 2 cups sugar, 2 tablespoons flour, 2 teaspoons vanilla, and marshmallow creme. Beat on high speed for 5-10 minutes, until light and fluffy. (10 minutes)

Recipe View Pair cookies of similar size. Spread about 1 1/2 tablespoons of frosting on the flat side of one cookie, top with the other cookie (flat-side down), and gently press together. Wrap each whoopie pie individually in plastic wrap. (20 minutes)

Recipe View Place the wrapped whoopie pies in the freezer to chill. (5 minutes)

Recipe View To serve, remove from freezer 10-15 minutes before enjoying to allow the filling to soften slightly, offering a delightful, chilled treat. (15 minutes)