Raspberry Whoopie Pies

• FOR THE CAKES:
• 2 cups All-purpose Flour
• 1/2 cups Cocoa Powder
• 1 teaspoon Salt
• 1-1/4 teaspoon Baking Soda
• 1 cup Milk
• 2 Tablespoons Raspberry Juice (from Thawed Raspberries)
• 1 teaspoon Vanilla Extract
• 1 cup Brown Sugar, Packed
• 1/2 cups Butter, Softened
• 1 whole Egg
• _____
• FOR THE FILLING:
• 1/2 cups Butter, Softened
• 7 ounces, weight Marshmallow Creme Or Fluff
• 1-1/2 cup Powdered Sugar
• 2 Tablespoons Frozen Raspberries, Thawed And Crushed

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. Mix together flour, cocoa, salt and baking soda. In a separate bowl mix together milk, raspberry juice and vanilla. In a stand mixer, beat together brown sugar and butter until light and fluffy. Add egg and mix well. Add flour mixture alternating with milk mixture. Beat on low after each addition.
3. Drop 1 Tablespoon of batter 2 inches apart onto parchment lined sheets. Bake 8 minutes (rotate sheets half way through the cooking time) or until cookies spring back when touched. Cool one minute then move to cooling racks to cool completely.
4. Beat together all of the filling ingredients until well mixed. Spoon 1 Tablespoon of filling onto the flat side of a cookie. Top with another cookie (flat sides together) and press gently. Repeat until all cookies are used.

allpurpose, cocoa, salt, baking soda, milk, raspberry juice, vanilla, brown sugar, butter, egg, filling, butter, marshmallow creme, powdered sugar, frozen raspberries

Taken from tastykitchen.com/recipes/desserts/raspberry-whoopie-pies/ (may not work)