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Cookie Dough Whoopie Pies

Cookie Dough Whoopie Pies
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Soft, pillowy chocolate cake rounds filled with a thick, eggless chocolate chip cookie dough center for the ultimate nostalgic treat.

Ingredients

Scale
  • 2 cups + 1 1/2 cups All-Purpose Flour (divided)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 1/2 cups Unsalted Butter (softened, divided)
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar (packed)
  • 1 Egg
  • 1 cup Milk
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Heavy Cream
  • 1 cup Mini Semi-Sweet Chocolate Chips

Instructions

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. For the cakes: Whisk 2 cups flour, cocoa, baking powder, and baking soda. In another bowl, cream 1/2 cup butter and granulated sugar, then beat in the egg and vanilla.
  3. Gradually add dry ingredients to wet, alternating with milk, until smooth. Scoop tablespoons onto sheets and bake for 10 minutes; cool completely.
  4. For the filling: Heat-treat the remaining 1 1/2 cups flour by microwaving or baking until it reaches 160°F.
  5. Beat the remaining 1 cup butter and brown sugar until fluffy. Mix in the heat-treated flour, heavy cream, and mini chocolate chips.
  6. Spread or pipe a thick layer of cookie dough onto the flat side of half the cakes, then top with the remaining cakes to form sandwiches.

Notes

  • Always heat-treat your flour to make the raw cookie dough filling safe to eat.
  • Let the cakes cool completely before filling to prevent the dough from melting.
  • Use a cookie scoop for perfectly uniform cakes and filling portions.

Find it online: https://dishmio.com/cookie-dough-whoopie-pies/