Cookie Dough Whoopie Pies

cookie dough whoopie pies Photos updated August 2019

A few weeks ago it was my brother-in-law's birthday. For gifts, I like to make a favorite treat of the receiver's from my kitchen. I find it much more satisfying than buying gifts. In fact, I really dislike buying gifts for people. I am always worried about what to buy, how much money to spend, if they are going to like it etc. I find that cooking is much more satisfying for me and those who receive it.

cookie dough whoopie pies

Anyway. One of my brother-in-law's favorite desserts are whoopie pies. I can't blame him there! I love how versatile they are. You can have so many different fillings. I gave him a few options of fillings and he immediately jumped on this flavor. It's my one of favorites too. The sandwich is rich, moist and chocolately with a creamy cookie dough filling. I think I may have gotten a bellyache that day from "sampling" the cookie dough too many times. (That is a warning by the way, you will want to eat all of the filling with a spoon. I promise I won't judge.)

These are best the day they are made, but definitely will keep for 4-5 days covered in the refrigerator.

cookie dough whoopie pies

Cookie Dough Whoopie Pies

Yield: about 32-35 sandwiches

For the sandwiches

  • 16 Tablespoons unsalted butter, room temperature

  • 2 cups sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 4 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 cup unsweetened cocoa powder (I use Hershey's special dark)

  • 1 cup sour cream

  • 1 cup hot water

For the filling

  • 1 cup unsalted butter, room temperature

  • 1 cup light brown sugar, packed

  • 1/4 cup granulated sugar

  • 1/4 cup plus 2 Tablespoons milk

  • 2 teaspoons vanilla extract

  • 2 cups flour

  • 1 cup mini chocolate chips


To make the sandwiches:

Preheat the oven to 350 degrees F. Grease, or line 2-3 baking sheets with parchment paper or silpat. Set aside.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder. In a separate bowl, whisk together the sour cream and hot water until smooth.

Add the dry ingredients in thirds to the butter mixture, alternating with the sour cream mixture. End with the dry ingredients.

Drop the dough by rounded tablespoons on the prepared baking sheets, about 2 inches apart. Bake in the preheated oven for about 10 minutes, or until they are puffy and just set in the middle. Remove from the oven and let cool completely before filling.

To make the filling:

In the bowl of a stand mixer, cream the butter and sugars until pale and fluffy. Mix in the milk and vanilla. Slowly add the flour, making sure to mix well. If filling seems to thick to pipe, beat in 1-2 tablespoons more of milk. Fold in the chocolate chips.

To assemble:

Match the sandwiches up by size. Transfer the cookie dough filling to a large piping bag. Pipe a spiral on one flat side of each sandwich. Gently press the sandwiches together. Serve, or store covered in the refrigerator.

Source: Sandwiches from Lily's Café Cookbook Revised Edition, by Kyra Alex, filling from Smells Like Home

Chocolate, Dessert, Fall, CookiesLydia