Cookie dough whoopie pies
Share these soft, fluffy and rich chocolate cookie dough whoopie pies with a friend or enjoy them all to yourself!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
- 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.
Keep cookies in an airtight container in the refrigerator. They will keep for about 3 days.
For instructions on making the filling, go here.
Source: Barely adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis