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Whoopie Pies*
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It’s official, I’m back to counting points (if you don’t know points are, consider yourself lucky). But have no fear, I will still be making yummy treats, I just won’t be eating any as many of them, and I hope to find some tasty lower fat/calorie recipes as well. Speaking of lower fat, I first saw this recipe about six years ago when I did WW for the first time, but wasn’t as into baking back then so I never tried it. Fortunately, the recipe was just a Google search away.
These cookies were simple to make, quite good, and have a nice mild chocolate flavor (and not at all bad for two points!). And while marshmallow fluff adds a little bit of sweetness, it also caused a whole lot of problems. First, I was using my small cookie scoop to scoop the fluff on the cookies when the scoop broke. The spring popped out, it made a horrible noise, and it ended up in a few pieces. Who knew fluff was so sticky and stiff? Secondly, after adding the fluff and sandwiching the cookies, they all started to tilt (they aren’t flat after all), causing the fluff to leak out, thus making a huge mess and some ugly looking cookies. (I know WW chose fluff to help keep the fat and calorie count down, but there must be another option that won’t spread and leak. Any suggestions?)
*I understand these are not true Whoopie Pies. They are simply a Weight Watchers version of them. If you have an issue with the name, complain to Weight Watchers, not me. Thanks in advance.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup vegetable shortening
1 egg white
1/2 cup 1% low-fat milk (I used buttermilk because that’s all I had in the house)
3/4 cup marshmallow cream
Preparation
- Preheat oven to 425°F.
- Combine the flour, cocoa, baking soda and salt in a small bowl.
- With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
- Stir in the flour mixture, then add the milk until just blended.
- Drop the dough (it will be a cross between cake batter and cookie dough in consistency) by spoonfuls onto large, ungreased baking sheets (I used Silpats), making 36 cookies.
- Bake until top springs back when lightly touched (5-7 minutes).
- Cool completely on the sheets on a rack.
- Spoon 2 tsp. marshmallow fluff and spread on the bottoms of half of the cookies.
- Top with remaining cookies.
Yields 18 cookies (I got 15). Store in an airtight container for up to 3 days.
Comments
18 Responses to “Whoopie Pies*”
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I’d use a tablespoon of Peanut butter. I think just one tbsp is 2 points, you can prob put a little less even. Either way, that’s what I’d use
I’d give up some points for pb goodness and a dash of protein 
. Maybe that’s why I didn’t succeed at WW the first go round. LOL
I would make fluffy white frosting instead.
That is to say the kind made with sugar syrup and egg whites.
@rachel – Hmm, that could be good and still low(er) in calories and fat.
This one would work well I think: http://coconutlime.blogspot.com/2007/01/fluffy-white-frosting.html
These look pretty good for a WW treat! Points sound all too familiar. But you know what? Getting to bake, taste a bite, and then give the treats away is still pretty satisfying. Sorry the marshmallow fluff was so finnicky…the final product sure looks yummy, though!
TAH is all over These. More WW Low Point Goodies, Please! I would love to see you experiment with Butter/Oil Subs (Applesauce!) and Things Like That.
xoxo,
TDR
@The Daily Randi – If you find any recipes that look good, send them my way and I’ll test them for ya.
Did they taste good?
MMMM I love whoopie pies!
@jami – Good question. I will edit the post. But yep, they were pretty good!
They still sound good to me. I know, fluff is hard to work with.
Maybe something like pumpkin butter, or a flavored sugar-free jam whipped into a small amount of white frosting to cut the sugar and fat from the frosting?
I’ve been lucky enough to lose my weight through mostly ridiculous amounts of exercise (I don’t think I have the discipline when it comes to food to count points), so good luck in the point adventure.
I’m right there with you (counting points) and it stinks!!! I can’t say I’ve tried to many of the WW baking recipes. I would rather have a small bit of the real thing – full fat and calories – then to suffer with an imitation. Best of luck! Hang in there!
Can I complain just to complain?
I have tried the WW chocolate pudding recipe and it is pretty good. I have also made the WW mini-chocolate chip cookies and they are good, yet tiny. Still, when one is counting points, as I so often am, one takes cookies and chocolate where one can. Good luck with your WW journey!
I have been following your website for a while now, but never commented. I had to delurk to say I am thrilled that you are now including calorie-friendly recipes. All of your recipes look delicious, but now I can say they look delicious AND figure friendly! Yay!
you can add a couple tablespoons powdered sugur to the marshmallow cream which makes it a little stiffer and won’t ooze when cookies are put together, but ,of course, adds a few more calories and might add another point.