I first want to start this post with a BIG welcome to new subscribers! I love it when someone new joins & there have been quite a few lately! Yay! 🙂
Ok, now on to the post. As a child, my first choice of ice cream was ALWAYS cookies & cream. It was just the perfect combination of chocolate and vanilla. I like the texture: a little crunch contrasting perfectly with the cold, creamy ice cream. Also, it wasn’t too crazy of a flavour – and it didn’t make your mouth blue like a lot of other people’s favourite flavour: Bubble Gum (I also really didn’t like getting the chunks of gum in there because it was so confusing – are you chewing gum or eating ice cream?). Oddly enough, it is now very rare for me to get cookies & cream ice cream even though I do still think it is delicious.
So that was the inspiration for these Whoopie Pies that I made with my friend for her family dinner. They turned out great and were definitely reminiscent of the ice cream. We used the chocolate whoopie recipe from Martha Stewart’s Cookies booksince it required buttermilk & we didn’t have any whole milk as other recipes required. This time I was pretty happy with this recipe. It is quite moist and chocolatey. I still need to do more direct comparison’s of the chocolate whoopie to find the one that is my favourite but this one is definitely good. I do recommend that you don’t underbake them at all. The first cookie sheet I underbaked by accident and they fell flat after. They tasted good still but did not look pretty.
Chocolate Whoopie Pies
(these make roughly 3 dozen medium sized ones – half it if you want less)
3 1/2 cup flour
- 1 1/2 cup cocoa
- 1 Tb baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup butter, room temp
- 2 cups sugar
- 2 eggs
- 2 cups buttermilk, room temp
- 2 tsp vanilla
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer (or a regular bowl and use a hand mixer), beat the butter 1-2 minutes until fluffy. Add the sugar and beat another 2-3 minutes until light. Add the eggs, one at a time, and continue to beat. Add the vanilla.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
- Add the dry ingredients alternatively with the buttermilk (so add flour mix, buttermilk, flour mix, the rest of the buttermilk, and then the rest of the flour mix).
- Spoon, scoop, or pipe about 2 tablespoons per cookie onto the baking sheet. Bake until they hold their shape when you press lightly on them (a finger print should not remain!) – about 8 minutes.
- Allow to cool 2 minutes on the baking sheet and then transfer to a rack to cool completely.
- When they are cooled, fill them with the filling below (I like a 2:1 ratio so if you use 2 tablespoons per cookie, use 2 tablespoons of filling – a cookie scoop is great for this). If you want, roll them in cookie crumbs!
Cookies and Cream Filling
- 1 cup butter, room temp
- 4 cups icing/confectioner’s sugar
- 1 tsp vanilla
- 2-4 tsp cream/milk/water to get a good consistency
- 8-10 Oreos, chopped into smallish pieces
- Beat the butter 3-4 minutes until light and fluffy. Add the sugar half a cup at a time & continue to beat on low. Add the vanilla and cream/milk. Beat on high for 2 minutes after.
- Stir in the Oreos.