Print

Cookie Dough Whoopie Pies: Easy & Delicious Chocolate Filled Treats Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Cookie Dough Whoopie Pies combine moist, rich chocolate whoopie cakes with a creamy, eggless cookie dough filling studded with mini chocolate chips. Easy to make and perfect for dessert lovers, these homemade treats are soft, indulgent, and sure to please at any gathering.

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

  1. Get Ready: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone mats to prevent spreading and ensure perfectly round whoopie pies.
  2. Dry Mix: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside for later use.
  3. Cream It: Using a stand mixer, beat the room-temperature butter with both sugars on medium-high speed until light and fluffy, about 3 minutes.
  4. Add Wet Ingredients: Add the eggs one at a time, beating thoroughly after each addition. Then mix in the buttermilk and vanilla extract until everything is smoothly combined.
  5. Combine All: Gradually add the dry flour mixture into the wet ingredients on low speed, mixing just until combined. Scrape down the bowl to make sure no dry flour remains.
  6. Scoop & Bake: Using a 1.5 tablespoon cookie scoop, drop about 12 rounds of batter evenly spaced on each prepared baking sheet.
  7. Perfect Pies: Bake in the preheated oven for about 8 minutes, rotating the sheets halfway through baking. The tops should be gently set and soft to the touch.
  8. Cool Down: Allow the whoopie cakes to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat if needed, letting baking sheets cool between batches.
  9. Cream Butter & Sugar (Filling): Beat the room-temperature butter and both sugars in a stand mixer for about 3 minutes until light and fluffy.
  10. Flavor Boost (Filling): Mix in the milk and vanilla extract until well combined.
  11. Add Flour (Filling): Slowly add the flour on medium speed until smooth and well blended. If the filling seems too thick to pipe, add 1-2 extra tablespoons of milk.
  12. Chocolatey Finish (Filling): Gently fold in the mini chocolate chips to complete the eggless cookie dough filling.
  13. Match & Fill: Once the cakes are completely cool, pair similar-sized halves. Scoop about 2 tablespoons of cookie dough filling onto the flat side of one half. Using a piping bag is recommended for ease.
  14. Assemble: Place another cake half on top of the filling and press lightly to form a whoopie pie sandwich.
  15. Enjoy or Store: These whoopie pies are best enjoyed fresh within 3 days. Store in an airtight container at room temperature.

Notes

  • These homemade treats are best enjoyed fresh within 3 days.
  • Store whoopie pies in an airtight container at room temperature to maintain freshness.
  • If the cookie dough filling is too thick, add 1-2 tablespoons of milk to achieve piping consistency.
  • Using parchment paper or silicone baking mats prevents spreading and ensures round cakes.
  • Allow baking sheets to cool between batches for consistent baking results.

Find it online: https://flavorspath.com/cookie-dough-whoopie-pies-easy-and-delicious-chocolate-filled-treats-recipe/