Cookie Dough Whoopie Pies
Creamy (and eggless!) cookie dough filling sandwiched between two soft chocolate cake cookies. A deliciously indulgent dessert that’s quick and easy to make!
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Table of Contents
About Cookie Dough Whoopie Pies
This recipe combines three of the greatest desserts into a single cookie:
- Light and fluffy chocolate cookies, baked to perfection.
- Lots of creamy, indulgent cookie dough.
- Crunchy chocolate chips.
The cookie dough in this recipe is actually the same recipe for Cookie Dough Dip. It’s basically a big patch of cookie dough icing, and it is the perfect complement for any kind of dessert – and particularly these cookies.
Where did whoopie pies originate?
The first whoopie pies as we know them cropped up in Labadie’s Bakery in Lewiston, Maine in 1925. The bakery is still open to this day.
How long are cookie dough whoopie pies good for?
This answer can be tricky, as it comes in two parts:
If you’ve already assembled the cookie dough whoopie pies, I would recommend eating them within 24 to 48 hours. If at any time the cookie part of the whoopie pie becomes soggy, it’s best to throw them out; it means moisture from the filling has seeped into the cookie, altering the texture. And due to the filling, the whoopie pies should be stored in a sealed container in the refrigerator until ready to eat.
If you’ve made the cookies and the cookie dough filling but haven’t assembled the whoopie pies yet, this will give you more time to eat them – you’ll just have to assemble the cookies each time you want some. The cookies themselves can be stored on the counter in a sealed container for up to one week. The cookie dough filling can be stored in the refrigerator for a week as well, but will need to be warmed up to room temperature before it has a spreadable consistency.
Can you freeze cookie dough whoopie pies?
Yes, you totally can! And there are a few ways you can go about it.
To freeze the raw chocolate cookie dough:
- Mix all ingredients, then use a cookie scoop to scoop out about one tablespoon of dough. Release the cookie dough balls on a baking sheet lined with parchment paper.
- Freeze for at least two hours or until the outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
- Cookie dough can be stored for up to six months. When ready to bake, place cookie balls on a baking sheet lined with parchment paper, place the baking sheet to thaw in the refrigerator overnight, then bake like normal.
To freeze the baked cookies:
- Bake and allow to cool completely.
- Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
- Baked cookies can be frozen for up to three months.
To freeze assembled cookies:
- Once baked, cooled, and assembled, place whoopie pies on a baking sheet or plate and freeze for 2 hours or until solid.
- You can either wrap each frozen whoopie pie in plastic wrap OR you can assemble the whoopie pies in a sealable container, separating each layer with parchment paper. To fend off freezer burn, wrap the sealed container in plastic wrap.
- Assembled whoopeie pies can be frozen for up to three months.
If you’d like tips for freezing the prepared cookie dough filling, check out the suggestions for Cookie Dough Dip. It’s the same recipe, just repurposed as a filling for these cookies.
More chocolate recipes
Other cookie recipes
How to make cookie dough whoopie pies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a medium bowl, whisk together all the dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
Step 2 – Using a stand mixer (or hand mixer + large bowl), whip together the sugar and shortening until fluffy.
Step 3 – Keeping the mixer going, add the egg, milk, and vanilla.
Step 4 – Add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Step 5 – Using a cookie scoop, scoop up the dough and place it on a baking sheet lined with parchment paper, spacing each piece of dough about two inches apart.
Step 6 – Bake!
Step 7 – While cookies bake and cool, prepare the cookie dough filling. Using a stand mixer (or hand mixer + large bowl), add butter and cream cheese. Whip them together on medium-high speed until ultra creamy.
Step 8 – Stop the mixer and add in chocolate brown sugar, salt, vanilla extract, and powdered sugar, then whip again until smooth.
Step 9 – Stop mixer again and toss in the chocolate chips. Use a spatula to gently stir together.
Step 10 – Grab a baked cookie and spread a generous amount of cookie dough filling on the flat side, then place another cookie (flat side down) on top of the filling. Repeat this step until all the whoopie pies are assembled.
Step 11 – Serve and enjoy!
Cookie Dough Whoopie Pies
Chocolate Cake Cookies
- 2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable shortening
- 1 egg
- 1 cup milk
- 2 tablespoon vanilla extract
Cookie Dough Filling
- 1/2 cup unsalted butter, softened
- 8 ounce cream cheese, softened
- 1/3 cup light brown sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 3/4 cup mini chocolate chips, plus more for decoration
For the Chocolate Cake Cookies
- Preheat oven to 450 F. Line two large baking sheets with parchment paper, then set aside.
- In a large large bowl, whisk together flour, cocoa, baking soda, baking powder, and salt, then set bowl aside.
- Using a stand mixer (or a hand mixer + large bowl), beat the sugar and vegetable shortening together on medium speed until blended, about 2 minutes.
- Keeping speed on medium, add egg, milk, and vanilla extract to bowl. Beat until combined.
- Keeping speed on medium, slowly add dry ingredients to wet ingredients. Continue to mix until dry ingredients are fully incorporated, about 3-5 minutes.
- Using a cookie scoop, scoop up about 1 tablespoon of dough, then release dough on prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- Bake cookies for 6-7 minutes or until the tops of cookies look dry.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
For the Cookie Dough Filling
- While cookies cool, prepare cookie dough filling. 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.
- Serve cookie dough whoopie pies immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.