The wonderful thing about whoopie pies (other than allowing me to write ridiculous things like “the wonderful thing about whoopie pies”) is that as soon as you got the cookie part down, there’s really no limit to what you can fill ’em with. Peanut butter? Check. Raspberry? Get it. Salted caramel? Gross, but doable. Just pick a flavor that compliments the cookie part and you’re good to go.
They’re kind of a pain in the ass to get just right, so if perfection is your thing it’s probably best to try something that isn’t so fussy. However, once you’ve figured out how to get ’em all the same size (still working on that myself), these little biddies will be the bell of the school bake sale ball. Besides, no one’s gonna complain once they’ve bitten in to one. And if they do, you’re well within your rights to smack what remains from their ungrateful little hand and tell ’em to get bent.
- 1 & 1/4 teaspoons baking soda
- 1 teaspoon sea salt
- 2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 cup (a stick) butter, at room temperature
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the “whoopie” (slightly altered from “Sally’s Baking Addiction“)
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3-4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/2 – 1 teaspoon mint extract (don’t use peppermint)
- 4 – 5 drops green food dye
- pinch of salt, as needed
- 1 cup mini chocolate chips
DIRECTIONS (Makes 6 large ones or 12 – 16 “mini” ones)
For the “pie”
- Put on Sunny Day Real Estate’s Diary because you forgot how good that album is.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In large mixing bowl, whisk together flour, cocoa, salt, and baking soda. Set aside.
- In another large bowl, cream together butter and sugar (use a hand mixer).
- Add egg and vanilla and mix until thoroughly incorporated.
- Alternate adding the flour mixture an buttermilk and mix until just combined.
- Spoon 2 tablespoons with of batter onto prepared sheet (about 12 to a sheet, 2 inches apart). For large pies, use 1/4 cup.
- Bake for 10 – 12 minutes until pies are springy to the touch.
- Allow to cool for 1 – 2 minutes before moving to a wire rack.
For the “whoopie”
- Using your (now clean) hand mixer, beat the softened butter.
- Add powdered sugar, heavy cream, vanilla and mint extracts, and food dye. Mix until creamy. If too thick, add a little more cream. If too thin, use a little more powdered sugar.
- Fold in chocolate chips until evenly distributed.
- Fill a piping bag (or a zip lock bag and cut off a corner) with frosting.
- Put about 1 tablespoon (more if you made bigger cookies) of the frosting on the flat bottom of one half of your cookies. It helps if you do them all at once.
- Take what are now the tops and place them…uh…on top of each filling-filled cookie. Give ’em a gentle smoosh.