Cookie dough-palooza comes to a close with these soft, fluffy and rich chocolate cookie dough whoopie pies. Share with a friend or enjoy one all to yourself!
The time has come. Cookie dough-palooza has officially ended. At least for now. Here I am with my 4th cookie dough recipe in two weeks. I hope you’ve had as much fun as I have with all of the cookie dough deliciousness here on Eva Bakes.
Today’s recipe is brought to you by my 7-year old. Addie agonized over which recipe she wanted to make together during our mommy/daughter time a few weeks ago, and this is what she chose. Did she help? No, not really. But she definitely got to be a taste tester and helped lick the bowl clean.
I did alter the original filling slightly. Since I did not have any marshmallow fluff (or the energy to make my own), I simply smeared on a tablespoon of cookie dough between two cookies and called it a day. Did my family care? Not in the slightest. Was it amazing? Yes, of course.
I shared these with some of my skating friends and received some fun memes back – all praising the wonderous whoopie pie.
Cookie dough whoopie pies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 cup granulated sugar
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 egg beaten
- 2 teaspoons vanilla extract
- 1/2 stick unsalted butter room temperature
- 2 Tablespoons granulated sugar
- 1/4 cup brown sugar packed
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk or heavy cream
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, cocoa powder and espresso powder. Add in the sugar and mix well. Form a well in the center and add in the milk, vegetable oil, egg and vanilla. Mix until no large lumps remain.
- Using a medium sized cookie scoop (or a tablespoon), scoop out batter and drop it onto your prepared baking mat, making sure you leave at least 2 inches between each mound of batter.
- Bake in your preheated oven for 10-12 minutes or until the cookies are set. Allow them to cool for 5 minutes before transferring to a wire rack to cool completely.
- To assemble the cookies, spread about a tablespoon of filling in between two cookie halves. Press down until the filling evenly spreads to the sides of the sandwich.