How To Make Delicious Whoopie Pie Cookies

By: Amanda A from frostingandglue.com

By: Amanda A from frostingandglue.com

"There is nothing more satisfying than biting into a homemade Whoopie Pie Cookie. Both yummy and kid-friendly, your family is sure to love the creamy filling sandwiched between two cakey chocolate cookies. Tips: - In place of a piping bag or large tip, use a large disposable plastic bag. Just place the filling in the bag and snip a corner off. Use as you would a piping bag. - Make it your own by rolling the sides of your whoopie pie in sprinkles so they stick to the frosting. - Make sure the filling is firm before filling the cookies."

Click here for the dessert recipe

Yields12 cookie sandwiches

Cooking MethodOven

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened baking cocoa
2 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup tbsp vegetable oil
2 large eggs, room temperature
4 tbsp milk
1 tsp vanilla extract
¼ tsp salt
1 cup unsalted butter, softened
1 cup powdered sugar
1 – 10 oz container marshmallow fluff
2 tsp vanilla extract
¼ tsp salt

To make your whoopie pie cookies, start by preheating the oven to 350 degrees.
Get a baking sheet ready by lining it with a silicone mat or parchment paper.
Add the flour, baking cocoa, baking soda, baking powder, and salt to a medium-sized mixing bowl.
Whisk together the dry ingredients until combined.
In a separate larger mixing bowl, add the sugar and oil and beat together until crumbly.
Add in the eggs, milk, and vanilla. Beat again until the mixture is smooth.
Slowly add the dry ingredients and beat after each addition until combined.
Use a cookie scoop or a tablespoon to scoop the dough and roll each scoop into a ball.
Place the dough balls on the prepared cookie sheet a few inches away. There should be about 24 balls.
Gently use your hand to press down each ball of dough slightly.
Bake the whoopie pie cookies in the preheated oven for 7-10 minutes or until they are soft to the touch but firm around the edges.
Remove the cookies from the oven and cool for 5 minutes on the baking sheet.
Transfer the cookies to a wire cooling rack and let them cool completely.
While your cookies cool, make your frosting by adding the butter and powdered sugar to a medium mixing bowl.
Beat the butter and sugar together until fluffy.
Add the vanilla and salt and beat again until fluffy and smooth.
Fold the marshmallow fluff into the butter mixture until well combined.
Place the bowl in the fridge to chill for about 20-30 minutes to let it firm up a bit.
When the filling is ready, transfer it into a piping bag that is fitted with a large round tip.
Pipe the filling onto a cookie and top with a second cookie to create your whoopie pie cookies sandwich.
Tip Reminder: Make sure that your filling is firm before you add it inside the cookies. If it is too soft, the cookies will be a mess when you try to eat them! If the filling has been in the fridge for a half hour and still feels too soft, try adding another ½ cup of powdered sugar and chilling again to firm it up.
Storage: Store the cookies in an airtight container in your fridge for up to 3 days. If you prefer to eat them at room temperature, take them out about 15 minutes before you serve.