super bowl dessert recipe // root beer float whoopie pies

with the super bowl just a few weeks away, we have been seeking some all-american yet not-cheesily-football-themed snacks. and, because it is fun to carbo-load 3 days before flying to new york for fashion week, this year we’ll be making these adorable root beer float whoopie pies, featuring vanilla cookie cakes with root beer cream filling.

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, room temperature
4 tablespoons crisco
½ cup sugar
½ cup packed brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract


  1. preheat oven to 375° and line 2 baking sheets with parchment paper
  2. combine flour, baking powder and salt. set aside.
  3. in large bowl beat together butter, shortening, and both sugars until light & creamy (about 3 minutes)
  4. add eggs and buttermilk, beat until combined
  5. in measuring cup, combine milk, baking soda and vinegar. add to batter along with the flour mixture and beat on low until just combined
  6. add the vanilla and beat on medium for about 2 minutes, until completely combined
  7. using a spoon, drop about 1 tablespoon of batter onto prepared baking sheet about 2″ apart. bake for 8-10 minutes, until cakes just begin to brown.

super bowl dessert recipe // root beer float whoopie pies

1 ½ cups marshmallow fluff
1 ¼ cups crisco
1 cup powdered sugar
4 tablespoons root beer
1 teaspoon root beer extract or root beer schnapps


  1. in large bowl, beat together marshmallow fluff and vegetable shortening, starting on low and increasing to medium speed until mixture is smooth and fluffy, about 3 minutes
  2. add powdered sugar, root beer, and schnapps or extract, and beat on low until incorporated. then increase speed to medium and beat until fluffy, about 3 more minutes


recipe adapted from whoopie pies