The Best Ever Chocolate Whoopie Pie Cookies Recipe
Chocolate whoopie pie cookies are slightly chewy around the edges but soft and cakey throughout. filled cream frosting.
THE INGREDIENTS FOR THE CHOCOLATE WHOOPIE PIE COOKIES RECIPE
Flour
Unsweetened cocoa powder
Baking soda
Salt
Butter, softened
Granulated sugar
Egg
Vanilla extract
Milk
Instant coffee
HOW TO MAKE CHOCOLATE WHOOPIE PIE COOKIES RECIPE?
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
- Gradually add in the milk, scraping the bottom of the bowl as needed. (The batter might curdle, but don’t worry, it will come together when you add the dry ingredients. )
- Slowly add dry ingredients. Mix until just combined.
- Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Whip the heavy cream until soft peaks form.
- When the cookies have cooled completely, pipe the whipped cream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Decorate the sides of the cookies with sprinkles(OPTIONAL).
FREQUENTLY ASKED QUESTIONS
TRY THESE RECIPES:
whoopie pie
Course: CookiesCuisine: GermanDifficulty: mediumServings
12
servingsPrep time
40
minutesBaking time
10
minutesCalories
450
kcalResting Time:
30
minutesTotal time
1
hour20
minutesIngredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup milk
1 tsp instant coffee
Directions
- Preheat oven to 350F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
- Gradually add the milk, scraping the sides of the bowl as needed. (The batter might curdle, but don’t worry, it will come together when you add the dry ingredients. )
- Slowly add dry ingredients. Mix until just combined.
- Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Whip the heavy cream until soft peaks form.
- When the cookies have cooled completely, pipe the whipped cream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Decorate the sides of the cookIes with sprinkles(OPTIONAL).
Notes
- Store at room temperature in an airtight container for up to a day, or in the fridge for up to 4 days, Serve Whoopie Pies chilled for a deliciously fudgy texture.