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.
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
- 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.