Chocolate Whoopie Pies

Serving Size: 3 dozen
Prep Time: 60 minutes

Amount Ingredient
3 c all-purpose flour
1 1/2 c unsweetened cocoa powder
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
2 c sugar
2 ea large eggs
1 c unsalted butter, softened
2 teaspoons pure vanilla extract
2 cups buttermilk, room temperature
Amount Ingredient
8 oz cream cheese, softened (one package)
3 tablespoons unsalted butter, softened
3/4 c powdered sugar
1 1/2 teaspoons vanilla extract

Make cookies:
  • Preheat oven to 400 degrees.
  • Line two rimmed baking sheets with parchment paper or Silpat mats
  • Sift together flour, cocoa powder, baking soda, baking powder, salt.
  • With an electric mixer, beat butter and sugar on medium speed until light and fluffy.
  • Add eggs, buttermilk and vanilla.
  • Beat until well combined.
  • On low speed, slowly add dry ingredients, mix until combined.
  • Drop 1 1/2 tablespoons of batter onto baking sheets, spacing 2 inches apart.
  • Bake until set, about 8 minutes, rotating halfway through. (Cookies should feel soft but not wet)
  • Allow cookies to cool completely on wire rack.
    Make filling:
  • Put cream cheese and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on high speed until smooth.
  • Reduce mixer speed to low.
  • Add vanilla extract.
  • Add confectioners' sugar, mix until combined.
    Assemble cookies:
  • Spread about 1-2 tablespoons of filling on the bottom of one cookie.
  • Sandwich with another cookie.
  • Cookies can be refrigerated for 3 days. (store in airtight containers and bring to room temperature before serving)


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