Tag Archives: mini chocolate chips

Rich cocoa whoopie pies filled with a creamy cookie dough frosting.  Yum.

One of the benefits of being a food blogger is that all of your friends see cool kitchen stuff and get it for you!  My sweet friend Danielle gave me a Whoopie Pie Pan for my birthday and I had to google what a whoopie pie was because I’d never had one.  Now, I am obsessed with this incredible dessert.  Oh. My. Word.

A few months ago I made a cupcake that is my FAVORITE recipe on this blog (yes, I have a favorite!)  It’s a cookie dough cupcake and I so wanted an excuse to make that frosting again, so I made it for these!  Perfect!  Everyone loves them….and I am eating the leftover frosting out of a bowl while I write this post…really– right out of the bowl {sigh of pure joy}

You know you want to try these….here’s how: (printer friendly recipe)

INGREDIENTS: (makes 16-18 whoopie pies)  

Whoopie Pie:

• 2 sticks (8 oz) salted butter (softened)
• 2 cups sugar
• 2 eggs
• 1 1/2 cups milk
• 2 Tablespoons vanilla
• 3 1/2 cups flour
• 1 1/2 cups cocoa powder
• 1 teaspoon salt
• 1 Tablespoon baking soda
• 1 teaspoon baking powder

Cookie Dough Filling:

• 2 sticks (8 oz.) unsalted butter(softened)
• 2 sticks (8 oz.) salted butter(softened)
• 2 cups powered sugar
• 1 cup brown sugar (packed)
• 3 Tablespoons vanilla
• 1/3 cup flour
• 1 12 oz bag of mini chocolate chips.

Directions:

Whoopie Pie:

This recipe can be made on a cookie sheet, but to get that perfectly shaped, every-one-is-the-same-size look you really should invest in a Whoopie Pie Pan.  They aren’t terribly expensive and these turn out SO much better if you use one!

• Preheat oven to 400F degrees
• Spray a whoopie pie pan with non-stick cooking spray.
• Use a mixer to cream together butter and sugar.
• Add milk, eggs and vanilla and beat until combined.
• Add dry ingredients (add flour last and gradually) and beat until smooth. (My mixer had a hard time with this, as it is a thick cookie-like mixture.  My mixer is 15 years old though and died the next day….so …?  I finished mixing by hand…)
• Use a large Cookie Scoop (2-3 Tablespoons) to drop dough into each whoopie pie cavity.  Gently press dough into cavity.

• Bake for 8-10 minutes- don’t overbake- cake should be springy to the touch, not hard like a cookie.
• Cool on a wire rack.

Filling:

• Place all filling ingredients except mini chips into a large mixing bowl and beat with mixer on low until combined and then high until light and fluffy.
• Add half of mini chips and blend in well.
• Scoop about 2 Tablespoons of filling onto one half of a whoopie pie.  
• Press the other half on top very gently until filling spreads to edges.
• Pour remaining mini chips into a bowl and roll edges of filling in them to coat the sides.

My thoughts:  These are just exactly right, in my book.  I love the deep cocoa flavor in the cake and that FROSTING….!

If you want to reduce the amount of filling you can certainly cut the recipe for it in half.  I was very generous with the filling and had just a little left at the end.  I hope you get a chance to try these– and if you want  a similar flavor in smaller bites hop over to the cookie dough cupcake recipe and give them a try.  Happy baking, friends!!!

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