Cream-filled Chocolate Cookie-Cakes

The name on this recipe is accurate but you could also call these treats whoopie pies. Alternatively, this recipe could also be called homemade Suzy Qs, a snack cake formerly made by Hostess. The origins of the whoopie pie are disputed, but the whoopie pie has long ties to the Amish community in Pennsylvania. Whatever the origins and whatever you call it, this treat is delicious.

I made this recipe for a Saturday night at Mom's house. The cookie-cakes were a hit. Although they are cookie sized, the batter and resulting texture is more like a cake than cookie. And because the cookie-cakes are made into sandwiches with a creamy filling, they are quite filling.

Cream-filled Chocolate Cookie-Cakes 

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup cocoa
• 2 cups flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup milk

Filling

• 2 cup powdered sugar
• 3/4 cup butter, softened
• 1/2 cup marshmallow creme
• 1 1/2 tsp. vanilla

For the cookie-cakes, cream the butter and sugar until light and fluffy. Add egg, vanilla, and cocoa. Beat thoroughly. Sift flour with baking soda, baking powder, and salt. Add to cocoa mixture in thirds, alternating with milk, beating until smooth after each addition. Drop from a tablespoon onto an ungreased cookie sheet, allowing about two inches between cakes. Bake at 425 for eight minutes. Cool on racks. To prepare the filling, beat the ingredients until smooth and fluffy. Spread on flat side of half of cakes. Press flat side of remaining cakes on filling. Enjoy!