Chocolate and Chocolate Whoopie Pies

 

First attempt at whoopie pies and they were a success! I might tweak the recipe a bit, we loved the cake-like consistency of the cookie portion but I think they could have been just a tad smaller. Believe me, go big or go home, but these were monstrous and filling! Also, I used chocolate cream cheese frosting this go-around, maybe I'll try a vanilla frosting next time. With mini-chocolate chips. 

Ingredients: 

Cookies: 

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

3/4 cup sugar

2 eggs

3/4 cup milk

1/2 tsp vanilla extract

Directions: 

1. Set oven to 375 and line 2 baking sheets with parchment paper. 

2. In a medium bowl whisk together first 4 ingredients - flour, cocoa powder, baking powder and salt.

3. In a larger bowl, beat together butter and sugar. Beat in eggs, one at a time. Your mixture will look soft yellow in color. 

4. Add half of the flour mix to the large bowl and combine slowly with mixer. Add the milk and vanilla, beat on low. Add remaining flour mix and beat until combined fully. 

5. I used a tablespoon, scooped and plopped onto the parchment-lined baking sheet spacing about 2 inches apart. I tried to make sure that my scoops were about the same size so as to easily pair with another cookie to form the whoopie pie. 

6. Bake for 12-13 minutes and allow to cool first on the baking sheet and then move to a wire rack. 

Frosting: 

1/2 cup unsalted butter, softened

8 oz block of cream cheese, softened

1 tsp vanilla extract

1/4 tsp salt

3 cups powered sugar

1/2 cup unsweetened cocoa powder

Directions: 

1. In a large bowl, add the butter and cream cheese. Using a hand mixer, combine until smooth. 

2. Add vanilla extract and salt. Mix again on low. 

3. With mixer on low, slowly begin to add the powdered sugar. Then add the cocoa powder, using a spatula in between to scrape down the sides of the bowl incorporating everything together. 

This recipe is good for about 24 cupcakes so this is more than enough for the whoopie pies depending on how much you scoop onto each cookie. Any frosting leftover can be placed into an airtight container, allowing to sit out for a little bit on the counter when you need to use it again.