Fruity Pebbles Whoopie Pies
These Fruity Pebbles Whoopie Pies are colorful, soft, and filled with fluffy marshmallow cream for a nostalgic, delightful treat!
Servings: 12 servings
Ingredients
For the Whoopie Pie Cookies:
- 1 cup butter-flavored shortening
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup hot water
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Fruity Pebbles slightly crushed
For the Filling:
- ½ cup unsalted butter room temperature
- 1 cup powdered sugar sifted
- 2 teaspoons vanilla extract
- 7 ounce marshmallow cream container
- ½ cup Fruity Pebbles slightly crushed
Instructions
- Preheat your oven to 350°F (177°C). This ensures the whoopie pie cookies bake evenly and achieve that perfect soft texture.
- In a large mixing bowl, cream together the butter-flavored shortening and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, alternating with the buttermilk and hot water. Mix until just combined.
- Gently fold in the crushed Fruity Pebbles, ensuring they are evenly distributed throughout the batter.
- Using a cookie scoop, drop generous amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set and the tops look slightly cracked.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes before transferring them to a cooling rack.
- While the cookies cool, make the filling. In a mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the sifted powdered sugar and continue to beat until fluffy. Mix in the vanilla extract and marshmallow cream until smooth. Finally, fold in the crushed Fruity Pebbles for that extra crunch.
- Once the cookies are completely cool, spread a generous amount of the filling on the flat side of one cookie, then top it with another cookie, flat side down. Gently press them together to create a sandwich.
Equipment
- Baking Sheets
- Mixer
- Mixing Bowls
- Cookie Scoop
- Cooling Rack
Notes
- Store whoopie pies in an airtight container at room temperature for up to 3 days for optimal freshness.
- Freeze assembled whoopie pies in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use dairy-free butter and milk alternatives to make this recipe dairy-free.
- Try other colorful cereals like Trix or Froot Loops for different flavors.