Quick Whoopie Pies
For filling, in a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until smooth and fluffy. Fold in marshmallow creme.Advertisement
Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down. For firmer filling, wrap and chill about 2 hours before serving.
Peanut Butter Whoopie Pies:
Prepare as directed, except substitute 1/4 cup creamy peanut butter for the butter and use soft peanut butter or sugar cookies.