0 from 18 votes
Cookie Dough Whoopie Pies
My cookie dough whoopie pies are made with a real edible cookie dough and soft, chocolatey cookies. They can be ready in under an hour and freeze beautifully!
Prep Time
45 mins
Cook Time
45 mins
Total Time
52 mins
Servings: 16 whoopie pies
Calories: 418 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
For Chocolate Cookie Shells
- 1 1 cup granulated sugar
- ⅓ ⅓ cup unsalted butter softened (5 ⅓ Tablespoons)
- 1 1 large egg room temperature preferred
- 1 ½ 1 ½ teaspoons vanilla extract
- ½ ½ cup buttermilk
- 2 2 cups all-purpose flour
- ½ ½ cup natural cocoa powder
- 1 1 teaspoon baking soda
- ¼ ¼ teaspoon baking powder
- ½ ½ teaspoon salt
- ½ ½ cup steaming hot water
For Cookie Dough Filling
- 1 ¾ 1 ¾ cups all-purpose flour
- 1 1 cup unsalted butter softened
- 1 ¼ 1 ¼ cups light brown sugar firmly packed
- ¼ ¼ cup granulated sugar
- 1 1 teaspoon vanilla extract
- ½ ½ teaspoon salt
- 2-3 2-3 Tablespoons whole milk
- ½ ½ cup semisweet chocolate chips I use a blend of mini and regular-sized
Instructions
- Arrange rack to center of oven and preheat oven to 450F (235C) and line several baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine sugar, butter, egg, and vanilla extract and beat until pale yellow and well-combined.
- Add buttermilk and stir until combined.
- In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and the hot water (be careful not to splash yourself!) to the butter/sugar mixture, beginning and ending with the flour mixture and stirring after each addition (I add the flour in 3 parts and the water in 2). Stir until batter is smooth and combined (it will be thin like a cake batter).
- Drop cooking batter by 1 ½ Tablespoon-sized scoops onto prepared baking sheet, spacing at least 2” apart.
- Bake for 5 minutes in center rack of oven then remove and allow to cool on baking sheet for at least 10 minutes before carefully removing to cooling rack to cool completely before filling.
Cup of Yum
Cookie Dough Filling
- Heat treat your flour: Place flour in heap in a microwave safe dish and heat in 10-second intervals until an instant read thermometer inserted into the heap registers at least 160F (72C). Allow flour to cool before proceeding.
- Combine butter, sugars, vanilla extract and salt and use an electric mixer to beat together until creamy and well-combined.
- Gradually add flour until completely combined.
- With mixer on low speed, slowly add milk until the dough reaches a spreadable consistency.
- Fold in chocolate chips.
Cup of Yum
Assembly
- Pair off chocolate cookies of similar sizes.
- Scoop, spread, or pipe cookie dough filling onto the bottom of one cookie, then sandwich with another similar-sized cookie. Repeat until all cookies have been filled
Notes
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Information
Serving
1whoopie pie
Calories
418kcal
(21%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
52mg
(17%)
Sodium
240mg
(10%)
Potassium
149mg
(4%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
506IU
(10%)
Calcium
48mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16whoopie pies
Amount Per Serving
Calories 418
% Daily Value*
| Serving | 1whoopie pie | |
| Calories | 418kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 240mg | 10% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 506IU | 10% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.