INSTRUCTIONS

COOKIES

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
3. In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
4. Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
5. Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
6. Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.

FILLING

1. Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.

ASSEMBLY

1. Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.