These Whoopie Pies are pure bliss. I adore how the cocoa cookies pair perfectly with the creamy, tangy filling. The delicate balance of buttermilk and unsweetened cocoa gives the cookies a tender bite while the smooth cream cheese filling elevates every mouthful. I simply can’t get enough of this ultimate dessert treat.

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I love making these Whoopie Pies because they are a fun and tasty treat that is packed with flavor and good stuff. I like to use ingredients like 2 cups of all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder and ½ teaspoon salt to make the cake part really light and moist.

I mix in ½ cup unsalted butter, 1 cup granulated sugar, 1 large egg, ¾ cup buttermilk and 1 teaspoon vanilla extract to create a batter that comes out really well every time. The filling is pretty amazing too with ¼ cup unsalted butter, 4 oz cream cheese, 1 cup powdered sugar and ½ teaspoon vanilla extract.

I think the nutritional facts show its high energy value which makes it an indulgence treat and perfect for dessert. Its a top dessert choice for anyone looking for a fun twist on classic cake mix cookies and cooking recipes desserts.

Why I Like this Recipe

I really like this recipe because it gives me the perfect balance of rich cocoa flavor and a creamy, tangy filling. I love that even if I’m not a baking expert, the steps are super easy to follow and the cookies come out soft and chewy every time. I also appreciate how the ingredients arent too complicated and I can find everything in my pantry, which makes it perfect for last minute cravings. Lastly, making these Whoopie Pies makes me feel like I’m doing something special even on a regular day, and that little therapeutic feeling is something I really cherish.

Ingredients

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All-purpose flour gives carbs and structure which keep pies light and satisfying.
Unsweetened cocoa powder brings bold flavor and some antioxidants for a rich taste.
Granulated sugar sweetens the mix and helps create a tender crumb throughout the pie.
Unsalted butter adds creaminess and moisture while giving a subtle, rich flavor.
A large egg works as a binder and provides a little protein and extra moisture.
Buttermilk delivers a slight tang and keeps the batter soft and well mixed.
Cream cheese in the filling is tangy and creamy, balancing the overall sweetness.
Powdered sugar finishes the filling with a smooth, extra sweet touch.
Vanilla extract lifts the flavors adding warmth and a pleasant aroma.

Ingredient Quantities

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

¾ cup buttermilk

1 teaspoon vanilla extract

For the filling – ¼ cup unsalted butter, softened

For the filling – 4 oz cream cheese, softened

For the filling – 1 cup powdered sugar

For the filling – ½ teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, sift together 2 cups flour, ¾ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.

3. In a large bowl, beat ½ cup softened unsalted butter with 1 cup granulated sugar until it’s light and fluffy.

4. Beat in one large egg, then mix in ¾ cup buttermilk and 1 teaspoon vanilla extract until combined.

5. Gradually mix in the dry ingredients until the batter is smooth but dont overmix.

6. Drop the batter by rounded teaspoons onto the prepared baking sheet and smooth out the tops with a spoon.

7. Bake for 10-12 minutes until the cookies are set. Let them cool completely on a rack.

8. For the filling, in another bowl, mix ¼ cup softened unsalted butter with 4 oz softened cream cheese until creamy.

9. Gradually add 1 cup powdered sugar and then stir in ½ teaspoon vanilla extract until the filling is silky smooth.

10. Once the cookies are completely cool, spread a dollop of filling on the flat side of one cookie and sandwich it with another. Enjoy your Whoopie Pies!

Equipment Needed

1. Preheated oven
2. Baking sheet
3. Parchment paper
4. Medium bowl (for sifting dry ingredients)
5. Large bowl (for creaming butter and sugar)
6. Electric mixer (or a sturdy whisk and elbow grease)
7. Measuring cups and spoons
8. Spoon (to smooth out cookie tops)
9. Cooling rack
10. Another bowl for making the filling

FAQ

Q: What type of cocoa should I use?
A: Use unsweetened cocoa powder to get that rich chocolate flavor.

Q: Can I substitute buttermilk?
A: Yes, you can use ¾ cup milk mixed with 1 tsp vinegar or lemon juice. Let it sit for a few minutes to thicken.

Q: How do I prepare the filling?
A: Simply mix together the softened butter, cream cheese, powdered sugar, and vanilla extract until its smooth.

Q: Any tips for making sure the whoopie pies are same size?
A: Use a cookie scoop so that each pie is evenly sized and they bake uniformly.

Q: Can I freeze the whoopie pies?
A: Sure, you can freeze them in an airtight container for up to 2 months. Just thaw in the fridge overnight.

Whoopie Pies Recipe Substitutions and Variations

All-purpose flour: You can try using whole wheat pastry flour instead, but it might make the texture a bit denser.
Unsweetened cocoa powder: If u dont have this, Dutch Process cocoa works too and gives a smoother chocolate flavor.
Buttermilk: You can make a quick substitute by mixing 1 tsp of lemon juice or vinegar with ¾ cup milk and letting it sit for 5 minutes.
Unsalted butter: If you run out, use an equal amount of salted butter and just cut down a little on the added salt.
Cream cheese: Mascarpone can be a good replacement for the cream cheese in the filling if needed, though the flavor will be a bit richer.

Pro Tips

1. It helps a lot to sift your cocoa powder and flour together real good so you don’t end up with lumps, trust me on that.
2. Make sure your butter is softened enough before you start mixin; if it’s too cold or nearly melted it messes up the texture of both the cookies and the filling.
3. When you’re mixin your cream cheese filling, add the powdered sugar slowly and don’t overwork it so it stays smooth and firm enough to hold a cookie sandwich.
4. If you’re lookin for cookie sandwiches that actually taste even, try to drop similar-sized spoonfuls of batter and smooth them out nicely before baking. Enjoy experimentin!