WHOOPIE PIE RECIPE
Refer to above post for more filling ideas!
Provided by Shiran
Time 42m
Number Of Ingredients 14
Steps:
- Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
- Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
- Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
- Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Store in the fridge, well covered, for up to a week. Serve at room temperature.
WHOOPIE PIES
The ultimate Whoopie Pies - perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!
Provided by Jaclyn
Categories Dessert
Time 48m
Number Of Ingredients 15
Steps:
- Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
- Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
- Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
- Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
- Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
Nutrition Facts : Calories 383 kcal, Carbohydrate 56 g, Protein 2 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 39 mg, Sodium 200 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
BROWNIE COOKIE PIE
Top Betty Crocker fudge brownie mix with chocolate chip cookie mix and drizzle with caramel topping for a chewy decadent treat.
Provided by By Deborah Harroun
Categories Dessert
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 9-inch springform pan with cooking spray.
- Make brownie mix batter as directed on box, using oil, water and eggs. Spread in bottom of pan. Bake 30 minutes. Cool 10 minutes.
- Meanwhile, make cookie mix dough as directed on pouch, using butter and egg.
- Drop cookie dough in chunks on top of partially baked brownie layer. With back of spoon or your hands, gently press cookie dough together to form an even layer.
- Return to oven; bake 20 minutes. Cover pan with sheet of foil; bake 10 minutes longer or until cookie layer is set. Cool at least 1 hour before cutting into wedges. Drizzle caramel topping over individual servings.
Nutrition Facts : Calories 610, Carbohydrate 82 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 55 g, TransFat 0 g
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
PEANUT BUTTER WHOOPIE PIES
Provided by Food Network
Time 1h10m
Yield 18 whoopie pies
Number Of Ingredients 6
Steps:
- 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper.
- 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
- 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
- 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
- 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
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