Winter baking just got a whole lot sweeter. I took a classic whoopie pie and made it that much better by ditching the shortening for real butter and making a cheesecake-like filling. This year, these will be our official Valentine’s Day dessert for our family and friends. This cakey-cookie is definitely a keeper!
Dark Chocolate and Cherry Cream Cheese Whoopie Pies
(Makes 24 cookies for 12 “pies”)
- ½ cup soft butter
- 1 cup granulated sugar
- 2 whole eggs
- 1 teaspoon vanilla
- 2 cups flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup cream cheese
- 1 13-ounce container marshmallow cream
- 4 tablespoons soft butter
- 1 8-ounce package soft cream cheese
- ½ cup powdered sugar
- 1 cup diced fancy dessert cherries
- All-natural red food coloring (optional)
- To make the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Cream together butter and sugar until fluffy, then add eggs, one at a time, beating until just incorporated. Add vanilla and dry ingredients. Mix for about 15-20 seconds, then add half the cream cheese, mix an additional 15-20 seconds, and add the rest of the cream cheese. Mix batter until it just comes together.
- Using a self-release ice cream scoop, drop 12 cookies onto your baking sheet. Bake for 12 to 15 minutes, and repeat with the rest of the batter. Cool completely before filling.
- To make the filling, place the butter and cream cheese into the bowl of a stand mixer, or, if using a hand mixer, mix slowly until completely smooth. Add the marshmallow cream, then the powdered sugar, and mix. If desired, add one drop of red food coloring for a pale pink filling. Fold in the chopped cherries by hand. Add a hefty dollop of filling to 12 of the cookies, then top with another cookie to make a pie.