Mocha Whoopies
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Cookies
Cuisine/ Κουζίνα: American
Ingredients/ Συστατικά
For the Cookies
  • ½ cup butter, room temperature
  • 1 cup brown sugar
  • 2 tsp espresso powder (if you don’t want this you can eliminate it)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • ½ cup cocoa powder
  • 2⅓ cup all-purpose flour
  • 1 cup milk
For the Filling
  • 1 ¾ cup heavy cream 35% fat
  • 280 gr. / 1 bag (10 10 ½ oz.) mini marshmallows
  • 1 cup caster sugar
  • ⅛ tsp salt
  • 2 tsp espresso powder
  • 1 tsp vanilla extract
Instructions/ Εκτέλεση
  1. First we make the filling because it needs chilling.
For the Filling
  1. In a saucepan put everything except the vanilla extract.
  2. Simmer gently and stir until the marshmallows are melted.
  3. Remove from heat and add the vanilla extract and stir.
  4. Pour the filling in a bowl and place it in the fridge for at least 1 hour or until it is chilled.
For the Cookies
  1. Preheat oven to 175° C/ 350° F.
  2. In a mixer beat the butter, sugar, espresso powder, baking powder, baking soda and vanilla extract.
  3. Add the egg and continue the beating.
  4. Throw the cocoa and stir.
  5. Now add the flour alternately with the milk and continue stirring at medium/low speed.
  6. Once everything is incorporated, scrape down the sides and bottom of the bowl so as any pastry ingredients will be fully incorporated to the mix.
  7. Take a baking sheet and cover with parchment paper.
  8. Drop the dough by a tablespoonful onto the sheet.
  9. You can use a tablespoon cookie scoop either.
  10. You must leave about 2,5 cm/ 1 in. between the cookies as they’ll spread.
  11. I made 32 cookies which make 16 whoopies.
  12. Bake the cookies for 10 to 12 minutes or until they become just firm.
  13. Remove and let them cool.
  1. As the cookies cool down, take the filling out of the fridge and put it again in the mixer bowl.
  2. Beat in medium speed for 10 to 15 seconds to give it a smooth texture.
  3. Take one cookie, spread a scant spoonful of the filling and top it with another cookie.
  4. Press gently and it is all set.
Notes/ Σημειώσεις
Recipe adapted from King Arthur's Flour
Recipe by Culinary Flavors at