Sooner Cookies

I was reading my Better Homes and Gardens, and there was a recipe for "REd Velvet Whoopie Pies". My husband LOVES red velvet cake! Those of you who came to our wedding, remember his cupcakes were red velvet. I had never really made or eaten much red velvet before the love of my life. Anyway, I thought the recipe sounded delicious and thought he would love them. And love him he did!

But we did decide to change the name. The cookies are the perfect OU colors and we both agreed they would need to be a staple at our OU watch parties. So in our house, the "Red Velvet Whoopie Pies" are known as the "Sooner Cookies". Hope you enjoy!

Red Velvet Whoopie Pies or Sooner Cookies

2 cups all purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup buttermilk
1 1 oz bottle red food coloring (2 Tbsp)

Preheat oven to 375 degrees. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda and salt, set aside
In large mixing bowl beat butter on medium to high 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 just until combined. Stir in food coloring
Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round
Bake 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies, or unitl tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets

Whoopie Pie Filling
In a medium mixing bowl beat 1/4 cup softened butter and half an 8 ounce package softened cream cheese until smooth. Fold in one 7 ounce jar marshmallow creme.

To fill, dollop Whoopie Pie Filling on flat sides of hal the cookies. Top with remaining cookies, flat sides down.

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

Enjoy!!