FLUFFERNUTTERS RECIPE RECIPES

Steps:

• Pre-heat your oven to 350 degrees. 
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. In a measuring cup, combine the milk and extracts. Set both aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the brown sugar, vegetable shortening and egg. Add about one-third of the dry ingredients and beat until partially incorporated. Then add about one-third of the milk mixture and beat until partially incorporated. Stop to scrape down the sides and bottom of the mixing bowl. Then repeat this process until all the dry ingredients and milk mixture have been added and the batter is well combined and smooth. 
• Light grease a couple baking sheets with non-stick cooking spray. I also like to grease my cookie scoop/spoon. 
• Scoop the batter out using a medium cookie scoop (or 1 1/2 tablespoons if using a regular spoon) and drop onto your prepared baking sheets, spacing the mounds about 2-inches apart from each another. I can typically fit 9 mounds on each baking sheet.
• Transfer the baking sheets to your pre-heated oven and bake for 9-10 minutes. The cakes should be firm around the edges and springy to the touch. Set the baking sheets aside and let the cakes cool for 5 minutes. Then use a spatula to transfer them to a wire rack to continue cooling. 
• Once all the cakes have been baked and cooled, make the filling. In your stand mixer fitted with the paddle attachment, cream together the vegetable shortening, powdered sugar and peppermint extract. Add the Marshmallow Fluff and beat on low speed to incorporate. While your mixer is on low speed, add in a few drops of green gel food coloring until your desired color is achieved.
• To assemble the whoopie pies, place a heaping spoonful of filling on the flat side of half of the cakes. Then top with the remaining cakes, pushing down slightly to help spread the filling to the outer edges of the whoopie pies. 
• Whoopie pies can be enjoyed immediately. Or wrapped individually in plastic wrap and stored in your refrigerator for 3-4 days.

Steps:

• Pre-heat your oven to 350 degrees. 
• In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. In a measuring cup, combine the milk and extracts. Set both aside.
• In the bowl of your stand mixer fitted with the paddle attachment, cream together the brown sugar, vegetable shortening and egg. Add about one-third of the dry ingredients and beat until partially incorporated. Then add about one-third of the milk mixture and beat until partially incorporated. Stop to scrape down the sides and bottom of the mixing bowl. Then repeat this process until all the dry ingredients and milk mixture have been added and the batter is well combined and smooth. 
• Light grease a couple baking sheets with non-stick cooking spray. I also like to grease my cookie scoop/spoon. 
• Scoop the batter out using a medium cookie scoop (or 1 1/2 tablespoons if using a regular spoon) and drop onto your prepared baking sheets, spacing the mounds about 2-inches apart from each another. I can typically fit 9 mounds on each baking sheet.
• Transfer the baking sheets to your pre-heated oven and bake for 9-10 minutes. The cakes should be firm around the edges and springy to the touch. Set the baking sheets aside and let the cakes cool for 5 minutes. Then use a spatula to transfer them to a wire rack to continue cooling. 
• Once all the cakes have been baked and cooled, make the filling. In your stand mixer fitted with the paddle attachment, cream together the vegetable shortening, powdered sugar and peppermint extract. Add the Marshmallow Fluff and beat on low speed to incorporate. While your mixer is on low speed, add in a few drops of green gel food coloring until your desired color is achieved.
• To assemble the whoopie pies, place a heaping spoonful of filling on the flat side of half of the cakes. Then top with the remaining cakes, pushing down slightly to help spread the filling to the outer edges of the whoopie pies. 
• Whoopie pies can be enjoyed immediately. Or wrapped individually in plastic wrap and stored in your refrigerator for 3-4 days.