From MARTHA WHITE
Makes 16 servings

“WHOOPIE”

INGREDIENTS

2 (7.4 ounce) packages MARTHA WHITE Chocolate Chip Muffin Mix
1/4 cup firmly packed dark brown sugar
4 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla extract

FILLING
6 large marshmallows
4 tablespoons butter
3 tablespoons milk
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract

DIRECTIONS
1.HEAT oven to 350 degrees. Coat baking sheet with no-stick cooking spray. Stir together muffin mix and brown sugar in large bowl. Stir in 4 tablespoons butter, egg, and 1 teaspoon vanilla until well blended.

2.ROLL dough by heaping teaspoonfuls into balls. Place on baking sheet. Bake 8 to 10 minutes or until light golden brown. (Do not overbake.) Cool 2 minutes on baking sheet. Remove to cooking rack. Cool completely.

3.PLACE marshmallows, 4 tablespoons butter, and milk in medium heavy saucepan over low heat. Stir until marshmallows are melted, 3 to 4 minutes. Remove from heat. Sift together powdered sugar and cocoa. Stir into marshmallow mixture until smooth and satiny. Stir in 1 teaspoon vanilla. Spread a scant tablespoon of filling on flat side of cookie. Top with another cookie. Repeat with remaining cookies.

4.For Fluffy Chocolate Chip Whoopie Pies: Make cookies and cool as directed. Place half of cookies, flat side up, on a baking sheet. Place one large marshmallow on each cookie. Bake at 350 degrees Fahrenheit. For 3 to 4 minutes, or until marshmallows are light golden brown. Remove from oven and top each cookie with another cookie, pressing gently. If desired, garnish the marshmallow filling with chocolate chips.

Find this recipe and more at marthawhite.com