There is a bakery by our house called Susie Cakes. We love Susie Cakes. I sing songs about Susie Cakes.

Susie Cakes, Susie Cakes, Lalalala- laaaaa.

They aren’t impressive songs, but their delicious desserts just make me want to sing. They have 2 desserts there that I particularly like and crave: whoopie pies and a celebration cake. I 100% guarantee the main ingredient is butter, followed with sugar in a close second, and then everything else trickles in after that. Pure delight in my mouth.

Jon and I wanted some Susie Cakes one night, but they close at 7. Yes, I know their hours. So we had to settle for something homemade, oh darn. I won’t try to replicate their whoopie pie, but I will use it as my inspiration. I looked through my baking stash to see what goodies I could find to make some fun cookies and frosting. I decided on a chocolate sour cream cookie. It sounded light, fluffy and moist. After I made the dough but before I could scoop it onto the baking tray, Jon dug into it. The man loves cookie dough, and he approved of this one.

After the cookies came out of the oven (Jon did leave me some of the cookie dough) I was happy with them. They fluffed up like whoopies pies should. I decided on a marshmallow buttercream because lately I have been loving hot chocolate. Hot chocolate and marshmallows go together like chocolate and peanut butter. The cookies aren’t a rich dark chocolate, they are subtle and light. So I thought they were a perfect match for marshmallow buttercream.

Consensus: The whoopie pies are good. Almost too subtle of a flavor for dessert though. I think the cookie needs to be richer to compensate for the mild buttercream. But these aren’t bad cookies, not at all. Next time I make them, because I will make them again, I will add mini chocolate chips and more coco powder to the cookie. I think that will give it the kick in the pants it needs, and the original recipe calls for them…Hmmm…wonder why??

Recipe Adapted from Cookie Madness
makes 48 small cookies for 24 whoopie pies

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1/2 cup sour cream (I used light, because that’s all I had)
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips or use a mixture of chocolate and white chips (This is the part I left out)

Preheat oven to 350 degree F.

In a mixing bowl, cream butter and both sugars. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake for 12 minutes – do not over bake. They should still look kind of moist on top when you take them out. They will set as they cool.

*if you want to add mini marshmallows to the top of the cookies, add them right when they come out of the over. Lightly press them into the cookie. The heat from the cookie will melt them just enough to make them stick to the cookie.

Cool for 2 minutes before removing to wire racks to cool completely. Spoon a heaping tablespoon of frosting on the flat half of one cookie, then top with another cookie. Repeat.

Marshmallow Buttercream
Adapted from this recipe
makes enough for 1 2 layer cake or 1 batch of cookies
1 cup milk
2 cups mini marshmallows
1 cup butter at room temperature
2 tsp vanilla extract

In a saucepan cook the milk and marshmallows over low heat and stir frequently until it’s all melted. Set aside to cool (about 30 minutes).

Using an electric mixer (hand held or stand) to cream the butter until light and fluffy (about 3 minutes). Slowly drizzle in the marshmallow mixture and the vanilla extract while the mixer is still going and whip until creamy.

Use the frosting immediately after making. Make sure the cookies are fully cooled, though — this icing will melt on warm cookies. Icing is best at room temperature. If you chill it it will become firm and need to be warmed before you can spread it.