Whoopie Pies

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Whoopie Pies

A delicious soft chocolate sandwich cookie with vanilla frosting

If you have never heard of Whoopie Pies, they are  two cake-like chocolate cookies held together with a vanilla filling. 
     My older brother particularly likes these sandwich cookies, and he requests them regularly. However, he does NOT like the name “Whoopie Pies”, so he renamed them “Holly Qs”. I must say that I do agree with his assessment of the original name. However, I don’t think anyone would be able to find this recipe if I simply renamed them “Holly Qs”. So, for the sake of anyone who enjoys these treats and is familiar with their name, I will call them “Whoopie Pies”.
     These cookies are extremely soft and fragile, so I suggest allowing them to cool completely on the cookie sheets, and put the cookie sheet directly in the fridge to become cold. Once they are cold, carefully remove them with a spatula, then frost them.
     Yes, I have listed to frost them with store-bought frosting. This is because it is convenient, and I have found that it seems to taste similar enough to homemade when combined with these cookies. But feel free to use homemade vanilla buttercream frosting if you prefer!


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  1. Preheat the oven to 350 degrees.
  2. Line two baking sheets with parchment paper.
  3. Whisk together flour, both cocoa powders, baking powder, baking soda and salt; set aside.
  4. In a large bowl, cream together butter, brown sugar and vanilla until fluffy.
  5. Next mix in the eggs one at a time, beating well after each.
  6. Add flour mixture and buttermilk (or sour milk), carefully stirring until combined.
  7. Evenly drop onto prepared cookie sheets, 10-12 per sheet.
  8. Bake each sheet one at a time, for about 10-12 minutes.
  9. Let cool on sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  10. When cooled, spread vanilla frosting on half of the cookies (frost flat sides).
  11. Top each frosted cookie with an unfrosted cookie, and lightly press together.
  12. Makes 10-12 sandwich cookies.
  • If using sour milk instead of buttermilk: Add 1 tsp white vinegar to 1/4 cup milk. Allow this to curdle about 10 minutes before using. 

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