SMiLes by Meg

Devil Dogs

One of my favorite places to look for inspiration for this blog is my mom’s recipe box. She has all of these cards from her mom and family, handwritten and passed down. A lot of things I’ve made for the blog come from those cards.

This week, I started thinking I was going to make apple crisp. My mom said Grammy had a good recipe, so I opened up the box. I found an apple pie recipe, but then I found something even more exciting: devil dogs.

Devil dogs are kind of like whoopie pies, but longer and with a little bit of fluff in the filling. And they make GREAT football treats.

Plus, like all good recipes in my mom’s box, they don’t have many ingredients, and are easy to make!

First, whisk together flour, baking soda, salt, cocoa powder and sugar in a large bowl.

Next, mix in the egg, vegetable oil, vanilla extract and whole milk.

Spoon the batter onto a baking sheet lined with parchment paper by the elongated tablespoon (is that a thing? Let’s make it a thing).

Bake at 350°F for 12 minutes, until dry on top and cooked through. Remove from oven and allow to cool 2 minutes on the baking sheet before transferring to a wire rack and cooling completely.

To make the filling, beat the butter, confectioners’ sugar, vanilla extract and fluff until creamy.

Spread the filling on the flat side of a cookie and then put the other cookie on to make a sandwich.

And now you have devil dogs! Go Pats!

Enjoy!

Devil Dogs

Ingredients:

Cookies

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1 cup sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk

Filling

  • 1/2 cup butter, softened
  • 1 cup confectioners sugar
  • 3 tablespoons fluff
  • 1 teaspoon vanilla extract

Directions:

Cookies

  1. In a large bowl, whisk together flour, baking soda, salt, cocoa powder and sugar.
  2. Mix in the egg, vegetable oil, vanilla extract and milk.
  3. Spoon batter onto a baking sheet lined with parchment paper by the elongated tablespoon.
  4. Bake at 350°F for 12 minutes until the tops are dry.
  5. Remove from oven and allow to cool 2 minutes on baking sheet before transferring to a wire rack to cool completely.

Filling

  1. In a stand mixer fitted with the paddle attachment, beat the butter, confectioners sugar, fluff and vanilla extract. Beat until creamy and fluffy.
  2. Spread filling on flat side of cookies and put a second cookie on top to create sandwiches.

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