Cherry Love Monsters

Makes about 36 whoopie pies


For the cake

  • 1/2 c. unsalted butter, softened
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 2 eggs, large
  • 1/2 c. milk
  • 1 tsp. vanilla extract
  • 2-1/4 c. flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 pkg. candy eyes (I used Wilton Candy Eyes)
  • Sprinkles

For the filling

  • 1 c. unsalted butter, softened
  • 2 c. powdered sugar
  • 1 jar (7.5oz) marshmallow fluff
  • 1 c. cherry vanilla compote (or pie filling)
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

1) Preheat oven to 375 F. Line baking sheet with parchment paper or coat with nonstick cooking spray and set aside. 


2) In bowl of stand mixer, cream butter and sugars until creamy. Add eggs, one at a time, incorporating well between each addition. Beat in milk and vanilla. In separate bowl, whisk together flour, powder, salt and soda; gradually add to batter in about three additions. Beat until just combined. 


3) Scoop heaping teaspoons of batter onto prepared baking sheet, spacing about 2 inches apart. Add candy eyes to half of the cookies, placing eyes about 1/3 of the way towards the center of the cookie (otherwise the eyes melt when they bake). Bake one sheet of cookies at a time for about 10 minutes or until edges are just barely golden. Allow to cool on baking sheet about 5 minutes before removing to wire rack to cool completely. 


4) For the filling, beat butter and sugar until well combined and fluffy, about 3-4 minutes. Add fluff, vanilla and salt. Stir in pie filling, mixing until just combined. Spread filling on half the cookies and sandwich with the eyeball cookie halves. Fill small dish with sprinkles and roll edge of assembled whoopie pies in sprinkles to coat. 


Source: Adapted from Just Baked

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