Chocolate Chip Cookie Dough Filling Chocolate Whoopie Pies

I admit it: part of the reason that I love to bake is that I really love picking away at the dough/batter while I am preparing whatever it is I am baking (I really don’t get those people that NEVER eat the dough). So after seeing people use cookie dough (with no egg and thinned with milk to create the right consistency) to frost cupcakes and cakes, I figured it had to be used to make a filling for Whoopie pies! So that is what I did!

These went over VERY well at the baby shower that I took them to. My friend’s twin nieces seriously went nuts over them and were conspiring as to how to take more without looking too obvious! It was quite hilarious to see them whispering!

I was actually a tiny bit disappointed: although the Whoopie Pies were delicious, once the filling was sandwiched in the middle, the cookie dough ‘flavour’ was lost. The filling was tasty on its own and definitely tasted like cookie dough but in the Whoopie Pie I just couldn’t tell what it was anymore, which made me wonder “what is it that makes cookie dough so tasty???”

By the way, if you want smooth topped Whoopie Pies rather than these ones, which formed cracks over the top but still tasted great, try this recipe (you can replace the Kahlua with ANY liquid – or just more milk). I was out of milk but had buttermilk so I used the below recipe instead! They still tasted great but they weren’t as pretty. (I think if you add 1 or 2Tb more buttermilk, this recipe would produce smooth tops as well!)

Chocolate Whoopie Pies (makes 22 smaller Whoopie Pies)

(adapted from Cookies by Martha Stewart)

  • 1 3/4 cup flour
  • 3/4 cup cocoa
  • 1/2 Tb baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp espresso powder
  • 1/2 cup butter, room temp
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 cup buttermilk
  • 1 tsp vanilla
  1. Preheat oven to 400°F and line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer, cream together butter and two sugars. Beat until light and fluffy (3-4 minutes).
  3. Add the egg and vanilla and beat well.
  4. In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, salt and espresso powder.
  5. Alternatively add the dry ingredients and the buttermilk and beat to combine.
  6. Scoop or spoon about 1 Tablespoon onto the prepared baking sheets.
  7. Bake until set (they will bounce back when lightly pressed) – about 8-10 minutes. Cool 2-3 minutes before transferring to a cooling rack to cool completely.

Chocolate Chip Cookie Dough Filling

  • 1/2 cup butter, room temp
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1 cup flour
  • 2-3 TB milk (or as much as required to create an ‘icing’ like consistency)
  • 1 cup chocolate chips
  1. Beat together butter and two sugars until light and fluffy. Add salt, vanilla and flour.
  2. Add enough milk to create a filling that is fluffy and smooth and light. Stir in chocolate chips.
Assemble by filling two equally sized & shaped Whoopie Pies with 1-1.5Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie plus a little). Press together and refrigerate until about an hour before serving (they can be eater straight from the fridge as well!).
About these ads

2 responses to “Chocolate Chip Cookie Dough Filling Chocolate Whoopie Pies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 42 other followers

%d bloggers like this: