Cookie Dough Whoopie Pies
These delightful Cookie Dough Whoopie Pies feature soft, chocolatey cakes filled with a rich, eggless cookie dough. Perfect for any celebration or a sweet everyday treat!
Equipment
- Baking Sheets
- Parchment Paper or Silicone Mats
- Stand Mixer
- Cookie Scoop
- Wire Rack
- Piping bag (optional)
Ingredients
For the Chocolate Whoopie Cakes
- 3.5 cups all-purpose flour
- 1.5 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 2 cups buttermilk room temperature
- 2 teaspoons pure vanilla extract
For the Eggless Cookie Dough Filling
- 1 cup unsalted butter 2 sticks, room temperature
- 1 cup light brown sugar packed
- 0.25 cup granulated sugar
- 0.375 cup milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Making the Easy Chocolate Cakes:
- 1. Get Ready: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats – these help prevent spreading for perfectly round whoopie pies!
- 2. Dry Mix: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside.
- 3. Cream It: In a stand mixer, beat the room-temperature butter and both sugars together on medium-high speed until the mixture is light and fluffy, about 3 minutes.
- 4. Add Wet Ingredients: Add the eggs one at a time, beating well after each. Then, mix in the buttermilk and vanilla until everything is smoothly combined.
- 5. Combine All: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing just until combined. Scrape down the bowl to ensure no dry spots remain.
- 6. Scoop & Bake: Using a 1.5 tablespoon cookie scoop (level it off for even sizes), drop about 12 rounds of batter onto each prepared baking sheet.
- 7. Perfect Pies: Bake for about 8 minutes, rotating the sheets halfway through. The tops should feel gently set and soft to the touch.
- 8. Cool Down: Let the whoopie cakes cool on the baking sheets for 10 minutes, then carefully transfer them to a wire rack to cool completely. Repeat with any remaining batter, allowing baking sheets to cool between batches.
- Whipping Up the Eggless Cookie Dough Filling:
- 1. Cream Butter & Sugar: In your stand mixer, beat the room-temperature butter and both sugars for about 3 minutes until light and fluffy.
- 2. Flavor Boost: Mix in the milk and vanilla until well combined.
- 3. Add Flour: Slowly incorporate the flour on medium speed until the mixture is smooth and well-blended. If it seems a little thick for piping, you can add 1-2 extra tablespoons of milk.
- 4. Chocolatey Finish: Gently fold in the mini chocolate chips – now you have delicious, eggless cookie dough!
- Assembling Your Whoopie Pies:
- 1. Match & Fill: Once the cakes are completely cool, find similar-sized halves. Scoop about 2 tablespoons of the cookie dough filling onto the flat side of one cake half (a piping bag makes this super easy!).
- 2. Assemble: Gently place another cake half on top, pressing lightly to create your whoopie pie sandwich.
- 3. Enjoy or Store: These homemade treats are best enjoyed fresh within 3 days. Store them in an airtight container at room temperature.
Notes
These homemade treats are best enjoyed fresh within 3 days. Store them in an airtight container at room temperature.
Nutrition information for this recipe is not provided in the original source, including Calories, Total Carbs, Net Carbs, Fats, and Protein.
