About Cookie Dough Whoopie Pies
The 2016 Super Bowl has officially come and gone and, you guys, I’m so glad I didn’t take any bets on
the game what my most popular recipe would be for the ultimate hors d’oeuvre holiday… because I would’ve been dead wrong.
Like totally, incredibly wrong, especially since I made some pretty awesome party foods lately that would have taken my vote.
These are the types of savory foods that come to mind when I think of sports parties, but you know what actually ended up being my most popular recipe was yesterday?
And it wasn’t even by a small margin – Cookie Dough Dip took the MVP by a landslide.
For whatever reason, tons of people were all about serving up sweet and creamy cookie dough dip at their Super Bowl shindig.
The timing of this spontaneous popularity couldn’t have been more perfect, since I’ve just taken this (apparently) beloved recipe to the next level:
By putting Cookie Dough Dip between two chocolate cake cookies to create Cookie Dough Whoopie Pies.
Although, I can’t take credit for this idea – I knew I wanted to do something new with the Cookie Dough Dip (which also happens to be my most pinned recipe on Pinterest), but when I was reaching for ideas, my good friend Olivia came to the rescue with the genius idea to make whoopie pies.
What makes this recipe work: the Cookie Dough Dip is basically cookie dough icing, which makes it the perfect compliment for any kind of dessert.
I originally thought about making a cookie dough cake (which is still a possibility), but I was gravitating toward a finger-food-friendly recipe… and the cake-like cookies in whoopie pies ended up being the perfect fit.
So with soft chocolate cookies plus the creamy cookie dough and the crunchy chocolate chips, these cookie dough whoopie pies are more than worthy of carrying the Cookie Dough Dip torch.
I can’t wait to make them at our next party!
Cookie Dough Whoopie Pies
For the Chocolate Cake Cookies
- Preheat oven to 450 degrees F. Line two large baking sheets with parchment paper.
- In a large bowl, sift together cocoa, flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer (or a hand mixer + large bowl), beat the vegetable shortening and sugar together on medium speed until blended, about 2 minutes.
- Keeping speed on medium, add egg, milk, and vanilla extract to bowl. Beat until combined.
- Slowly add dry ingredients to wet ingredients. Continue to mix until dry ingredients are no longer visible and mixture is smooth.
- Scoop out 1 tablespoon of batter and place it on the cookie sheet. If you're not using a cookie scoop, do your best to make sure the dough is in a circular shape. Continue placing the dough on the cookie sheet, keeping them 2 inches apart (plus 2 inches from the edge).
- Bake cookies for 6-7 minutes or until the tops of cookies look dry.
- Once removed from oven, immediately transfer cookies to a wire rack to cool completely.
For the Cookie Dough Filling
- While cookies cool, prepare cookie dough dip: Using a stand mixer (or a hand mixer + medium bowl), blend together butter and cream cheese on medium speed until fluffy, about 2 minutes.
- Drop mixer speed to low and add in brown sugar, salt, vanilla extract, and powdered sugar. Mix until thoroughly combined.
- Using a spatula or spoon, fold in chocolate chips until chips are evenly dispersed.
Putting it all Together
- Add 2-3 tablespoons of cookie dough filling to the flat side of a chocolate cake cookie. Tip: using the back of a spoon, smooth the cookie dough so that it is 1/2 inch away from the edge of the cookie and so it stands about 1 inch high. The cookie dough should look like a plateau on top of the cookie.
- Place another cookie, flat side down, on top of the cookie dough, and gently press until the cookie dough reaches the edges of the cookies. If desired, hold the whoopie cookies sideways and sprinkle more mini chocolate chips on the cookie dough.
Chocolate cake cookie recipe from A Family Feast.