Favorite Whoopie Pies
Favorite Whoopie Pies recipe
Yield
36 servingsPrep
15 minCook
14 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
unsalted, at room temperature |
|
| 1 | cup |
brown sugar, light
packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| ¾ | cup |
milk
|
|
| Cream filling | |||
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| ½ | cup |
butter
unsalted, at room temperature |
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 ½ | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
unsalted, at room temperature |
|
| 237 | ml |
brown sugar, light
packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 177 | ml |
milk
|
|
| Cream filling | |||
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 118 | ml |
butter
unsalted, at room temperature |
|
| 1E+1 | ml |
vanilla extract
|
|
| 591 | ml |
powdered sugar
|
|
Directions
Heat oven to 375℉ (190℃).
Line baking sheets with aluminum foil, coat with cooking spray.
COOKIES: Mix flour, baking powder, baking soda and salt in bowl.
Beat butter and sugar in second bowl until creamy, 1 minute.
Beat in vanilla and eggs; beat 30 seconds.
On low speed, beat in cocoa.
Alternately beat in flour mixture and and milk in 3 additions.
Drop two tablespoons mixture per cookie onto prepared sheets, spacing 3 inches apart.
Shape each into 2¼ inch rounds (keep each equal since they will be sandwiched).
Bake in oven for 12 to 14 minutes or until cookies spring back when touched in center.
Cool on sheets 5 minutes.
Remove cookies to rack to cool completely.
CREAM FILLING: Stir flour and milk in saucepan until smooth.
Bring to simmering over medium heat.
Whisking, until thickened and bubbly; cook 1 minute.
Remove from heat.
Whisk in 2 tablespoons butter until smooth.
Press waxed paper directly on surface.
Let stand until cool to touch, about 45 minutes.
Beat remaining 6 tablespoons butter, vanilla and confectioner's sugar into small bowl until smooth, about 1 minute, scraping bottom and side of bowl as needed.
Add milk mixture; beat 1 minute or until smooth and fluffy.
Sandwich together pairs of cookies with 2 tablespoons filling, pressing lightly until filling begins to show around edges.
Decorate whoopie pies if desired.
Store between sheets of waxed paper in airtight containers in refrigerator up to 3 days or in freezer up to 1 month.
