FRUITY PEBBLE WHOOPIE PIES
“Strangely enough, I have never made Whoopie Pies. So when I was looking for Fruity Pebble cookie recipes and found ‘Fruity Pebble Whoopie Pies,’ I had to give them a try. Oh and by the way, I feel very, very uncomfortable saying (or typing) the word, ‘Whoopie.’ You see, I am a child of the ‘80s. As a result, I was very familiar with the television gameshow ‘The Newlywed Game’ and also their overused euphemism ‘make whoopee.’ Awkward. Allow me to illustrate…
Bob Eubanks (the host): “Contestant Number One, how did you complete the phrase, ‘If our whoopee was a cookie, it would be a BLANK.’”
Contestant Number One holds up a card that reads, “Snickerdoodle.”
Bob Eubanks (smiles, blushes, and asks): “Why would you say that your whoopee would be a Snickerdoodle?”
Contestant Number One (blushing): “Well, I often ‘snicker’ and it involves a ‘doodle.’”
[Pipe in loud canned audience laughter.]
And that my friends is why I have trouble saying the word “Whoopie” and why my entire generation is sort of messed up.
Any who, back to the “Cookie of the Week.” The Fruity Pebble Whoopie Pies were certainly fun to make and a tasty little snack. I revised the recipe to refrigerate the cookies, which provides a much better bite, although the crispness of the cereal suffers a tad with the drop in temperature. Still a fun cookie to make and a nice excuse to say the word, ‘Whoopie.’”
Cookie Ingredients
½ cup Butter
1 cup Brown Sugar
1 Egg
2 teaspoons Vanilla Extract
½ cup Buttermilk
2 cups Flour
2 Tablespoons Cocoa Powder
¼ teaspoon Baking Powder
10 drops Red Food Coloring
Filling Ingredients
½ cup Butter
½ cup Crisco
2 cups Powdered Sugar
2 Tablespoons Milk
2½ cups Fruity Pebbles
Preheat oven to 375 degrees.
Cream the butter and brown sugar.
Mix in the egg and vanilla extract.
Mix in the buttermilk.
Mix in the flour, cocoa powder, and baking powder.
Mix in the red food coloring.
Pour the batter into a gallon size Ziploc bag.
Cut one corner of the bag and pipe the batter to make 2 inch diameter circles on parchment paper lined baking sheets. The batter will make about 28 circles.
Bake for 6 minutes or until set.
Let cool on baking sheet.
Prepare filling by first crushing the Fruity Pebbles. Set aside.
Cream the butter and Crisco.
Mix in powdered sugar.
Mix in the milk.
Mix in the crushed Fruity Pebbles.
Place the filling on a cookie and top with another cookie.
Refrigerate for one hour.
Enjoy your Fruity Pebble Whoopie Pies and place any leftovers back into the refrigerator.
Makes about 14 Whoopie Pies.
Revised Source: “Orange Velvet Whoopie Pies” and “Fruity Pebble Buttercream” recipes on www.cookiesandcups.com.
