Favorite Whoopie Pies

Directions

Heat oven to 375℉ (190℃).

Line baking sheets with aluminum foil, coat with cooking spray.

COOKIES: Mix flour, baking powder, baking soda and salt in bowl.

Beat butter and sugar in second bowl until creamy, 1 minute.

Beat in vanilla and eggs; beat 30 seconds.

On low speed, beat in cocoa.

Alternately beat in flour mixture and and milk in 3 additions.

Drop two tablespoons mixture per cookie onto prepared sheets, spacing 3 inches apart.

Shape each into 2¼ inch rounds (keep each equal since they will be sandwiched).

Bake in oven for 12 to 14 minutes or until cookies spring back when touched in center.

Cool on sheets 5 minutes.

Remove cookies to rack to cool completely.

CREAM FILLING: Stir flour and milk in saucepan until smooth.

Bring to simmering over medium heat.

Whisking, until thickened and bubbly; cook 1 minute.

Remove from heat.

Whisk in 2 tablespoons butter until smooth.

Press waxed paper directly on surface.

Let stand until cool to touch, about 45 minutes.

Beat remaining 6 tablespoons butter, vanilla and confectioner’s sugar into small bowl until smooth, about 1 minute, scraping bottom and side of bowl as needed.

Add milk mixture; beat 1 minute or until smooth and fluffy.

Sandwich together pairs of cookies with 2 tablespoons filling, pressing lightly until filling begins to show around edges.

Decorate whoopie pies if desired.

Store between sheets of waxed paper in airtight containers in refrigerator up to 3 days or in freezer up to 1 month.