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Red Velvet Whoopie Pies #2, w/marshmallow filling

Source of Recipe

from Cat at rc
Red Velvet Whoopie Pies #2, w/marshmallow filling

2 cups all-purpose flour
2 Tbsp unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup buttermilk
1, 1 ounce bottle red food coloring (2 Tablespoons)
1 recipe filling (recipe follows)

Heat oven to 375 degrees.
Line baking sheets with parchment; set aside.
In a medium bowl, combine flour, cocoa powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter on medium/high for 30 seconds.
Beat in brown sugar until light and fluffy.
Beat in egg and vanilla.
Alternately add flour mixture and buttermilk, beating after each addition, until
just combined.
Stir in food coloring.
Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on baking sheets,
allowing 1 inch between each round.
Bake:
- 7 to 9 minutes for 1 inch cookies
- 9 to 11 minutes for 2 inch cookies,
or until tops are set.
Cool completely on baking sheets on rack.
Remove cooled cookies from baking sheets.

for filling::
In medium mixing bowl, beat
1/4 cup softened butter
and
half of an 8 ounce package softened cream cheese
together until smooth.
Fold in
1, 7 ounce jar marshmallow creme.

Dollop filling on the flat side of half the cookies.
Top with remaining cookies, flat sides down.
Makes 60 (1 inch) or 42 (2 inch) cookies.

to store:
Refrigerate in airtight container up to 4 days.
Let stand at room temperature 15 minutes before serving.