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!
Recipe:
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INGREDIENTS:
- 1 1/3 cup flour
- 1/4 cup unsweetened cocoa powder
- 1 TBS black cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup buttermilk or sour milk
- STORE BOUGHT VANILLA FROSTING
DIRECTIONS:
- Preheat the oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Whisk together flour, both cocoa powders, baking powder, baking soda and salt; set aside.
- In a large bowl, cream together butter, brown sugar and vanilla until fluffy.
- Next mix in the eggs one at a time, beating well after each.
- Add flour mixture and buttermilk (or sour milk), carefully stirring until combined.
- Evenly drop onto prepared cookie sheets, 10-12 per sheet.
- Bake each sheet one at a time, for about 10-12 minutes.
- Let cool on sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- When cooled, spread vanilla frosting on half of the cookies (frost flat sides).
- Top each frosted cookie with an unfrosted cookie, and lightly press together.
- Makes 10-12 sandwich cookies.
NOTES
- 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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