Wednesday, August 9, 2017

Cookie dough whoopie pies

Cookie dough-palooza comes to a close with these soft, fluffy and rich chocolate cookie dough whoopie pies. Share with a friend or enjoy one all to yourself!
The time has come. Cookie dough-palooza has officially ended. At least for now. Here I am with my 4th cookie dough recipe in two weeks. I hope you've had as much fun as I have with all of the cookie dough deliciousness here on Eva Bakes.

Today's recipe is brought to you by my 7-year old. Addie agonized over which recipe she wanted to make together during our mommy/daughter time a few weeks ago, and this is what she chose. Did she help? No, not really. But she definitely got to be a taste tester and helped lick the bowl clean.
I did alter the original filling slightly. Since I did not have any marshmallow fluff (or the energy to make my own), I simply smeared on a tablespoon of cookie dough between two cookies and called it a day. Did my family care? Not in the slightest. Was it amazing? Yes, of course.

I shared these with some of my skating friends and received some fun memes back - all praising the wonderous whoopie pie.

Cookie dough whoopie pies 
Cookies
  • 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
Filling was left over from this recipe, and also listed out below:
  • 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
Directions
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.

Yield: About 16 whoopie pies

Source: Barely adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis

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