| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 45 min |
| Yield: | 24 servings |
Ingredients
- 2 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1 stick unsalted butter, at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole milk
- Nonstick cooking spray, for the baking sheets
- 2 cups confectioners’ sugar
- 2/3 cup (about 11 tablespoons) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup marshmallow creme
- 1 tablespoon milk
- Zest and juice of 6 key limes or 1/4 to 1/2 teaspoon lime extract
Instructions
- For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
- Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
- Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
- For the filling: Beat the confectioners’ sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
- Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 240 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 2 g |
| Cholesterol | 37 mg |
| Sodium | 160 mg |
Reviews
Question: are the cookies a good stand alone? I swear they look like my long gone grandmother’s sugar cookies. Unfortunately, no one ever got her recipe.
They came out flat like pan cakes! :@ i followed the steps, not sure what went wrong. I used a muffin pan for the rest of the batch. I never use butter or milk in my filling, makes no sense and it would be runny instead of fluffy. They were yummy though.
I made them for super bowl Sunday and I have to tell you they were a big hit! I follow the recipe as listed and my filling was very runny but I put it in the fridge and it worked perfectly!! I will make it again
I’m making them as we speak(?) I wish you could correct the butter/cream cheese error in the recipe. Also, I would appreciate the amount of key lime juice to be added. I’m using Nellie and Joe’s key lime juice and guessing at an amount. Thanks.
After reading some reviews and watching the show I tweaked the filling. Obviously left out the butter, i doubled the cream cheese and added some extra lime zest and juice. I also left out the milk. The Whoopie pies were a hit! I didn’t let the dough chill very long so they spread out some. But still had a 5 year old come over covered in filling to tell me how good they were and asked me to make more
This was nowhere near what was aired on The Kitchen. My filling never got thick enough to use as a filling. I added extra fluff and didn’t use the milk. So I used the filling as a topping for the cookies. It does taste good, though. Won’t make it again.
I just watched the show and filling recipe is incorrect..no butter is used. Use cream cheese instead. It wouldn’t taste like a whoopie pie filling using butter..it’d be a frosting!! Also as a side note use juice from key limes if you can find them but the zest of regular limes. Key lime zest is extremely bitter and would probably ruin the taste of the filling (this spoken from experience!! )
Love anything lime and these look and sound great. However, you used cream cheese for the filling when demonstrating on TV. The written instructions above have no cream cheese, but uses BUTTER in filling. Is this just a typo??????
I made these for a superbowl party I went to and it was a hit! I used key limes and the flavor is awesome. I used the recipe as printed above and not cream cheese. I do not know why you have to trade out the parchment paper and I will not do that next time as it was a hassle.
This recipe is not as aired. The filling here is basically a buttercream. I was not impressed. After trying a pie or two I decided to try to improve it rather than pitch the whole batch. I added half a brick (4oz added) of cream cheese and more lime in the form of True Lime, a powdered lime flavoring. I would watch how much liquid you add- perhaps even skip the milk unless you need extra moisture. (Mine ended up a bit softer after the addition of the cream cheese.) The longer you whip it the fluffier it gets and the less liquid you’d need.