Yield
12 whoopie pies
Time
50 minutes
Creamy (and eggless!) cookie dough filling sandwiched between two soft chocolate cake cookies. A deliciously indulgent dessert that's quick and easy to make!
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
1
In a medium bowl, whisk together all the dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
2
Using a stand mixer (or hand mixer + large bowl), whip together the sugar and shortening until fluffy.
3
Keeping the mixer going, add the egg, milk, and vanilla.
4
Add the dry ingredients to the wet ingredients, mixing until fully incorporated.
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. Once done, bake!
6
While cookies bake and cool, prepare the cookie dough filling. Using a mixer, add butter and cream cheese. Whip them together on medium-high speed until ultra creamy.
7
Stop the mixer and add in chocolate brown sugar, salt, vanilla extract, and powdered sugar, then whip again until smooth.
8
Stop mixer again and toss in the chocolate chips. Use a spatula to gently stir together.
9
Grab a baked cookie and spread a generous amount of cookie dough filling on the flat side.
10
Grab a baked cookie and spread a generous amount of cookie dough filling on the flat side.