The other night, after dinner, I just had to have a chocolate whoopie pie. I wanted to sink my teeth into the soft, chewy cookies with a layer of frosting and enjoy the yumminess. When it comes to dessert, I have a short yet specific attention span. While I crave certain items, after satisfying the craving, I’m thinking of what to make next. Once I devoured a pie or two with my favorite vanilla frosting, I wondered what it would be like to pair the cookies with a different filling. So then I started searching for cookies & cream frosting recipes.
As I’ve gotten older (ugh), my sweet tooth enjoys sweet treats a little less sweet (double ugh). I don’t delight over the overly sweet things I used to. So, when I searched for recipes, the one that caught my eye was one with flour and milk base, similar to the frosting usually used on red velvet cake. And I like the frosting on red velvet cake. Add in some crushed Oreos and good got better.
Recipes from Epicurious and CenterCutCook
Ingredients
- 2 cups flour
- 1/2 cup cocoa powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 cup well-shaken buttermilk
- 1 tsp real vanilla
- 1 stick unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 5 Tbsp flour
- 1 cup milk
- 1 1/2 tsp real vanilla
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1-1 1/2 cup crushed Oreos
Instructions
- In a bowl, toss together the flour, cocoa, baking soda and salt.
- In another bow, stir together the buttermilk and vanilla.
- In the bowl of an electric mixer, beat the butter and brown sugar together until pale and fluffy (about 3 minutes).
- Add in the egg and beat it until well combined.
- With the mixer on low, alternate adding in the flour mixture and buttermilk mix in batches, beginning and ending with flour, scraping down the sides occasionally, mixing until smooth.
- On a greased baking sheet, scoop out the cookies using a small cookie scoop (2 tsp) or medium scoop (1 1/2 Tbsp).
- Bake at 350F until the tops are puffy and the cakes spring back when touched, between 9-13 minutes.
- Allow to cool completely before making sandwiches. If you don't make the cookies right away, store them in an airtight container, layered between sheets of paper, at room temperature.
- In a small pot, whisk together the flour and milk over medium low heat until it becomes thick and pasty. Don't walk away from it because the thickness happens all of a sudden.
- Scoop out the mix and place it in the refrigerator to cool completely.
- In the bowl of an electric mixer, cream together the butter and sugar until well incorporated.
- When the sugar has been fully incorporated, add in the vanilla and mix until just combined.
- Add in the cooled flour/milk mixture, stirring for 30 seconds on low. Then beat the mix on high for 3 minutes or until the frosting is light and fluffy, similar to the consistency of whipping cream. If, at 3 minutes, it's not yet like whipping cream, continue whipping.
- Finally, add in the crushed Oreos and mix until just incorporated.
- Spread the filling on the flat side of one of the cookies and top it with another cookie.
- Enjoy!
Just a few shots to get your taste buds really tingling.
Chewy chocolaty goodness. Inside secret: the whoopie pies are the best right after baking, when they’ve cooled. The top has just a little crust-like texture. I wish that texture lasted until the last cookie was devoured.
Yum, these look delicious! I’ve never seen cookies and cream whoopie pies, what a fun idea.
Thanks! They are really yummy!