Whoopie Pies Cookie Pies

 

It’s Wednesday. Which means I’m Halfway through my busy week that ultimately leads to my even busier weekend. Which means no rest for me ever. Thankfully last night I got more than 4 hours of sleep and my allergies seemed to go down a little. But that still doesn’t make me feel any better that my schedule is making me want to crawl into a dark hole and stay for while… just to get some rest.

But lucky for me, last weekend was only 3/4s hectic and busy busy, so I was able to create something new in the kitchen.

Whoopie Pies entered my life on Friday and I may never be the same. 🙂  Soft Cupcake like Cookies with Sweet Cream Filling, plus the ones I made were chocolate chip and had sprinkles. 🙂

They remind me of the sandwich cookies that we use to get from the American Cookie Company when I was little. I personally think Whoopie Pie sounds funny, and I silently giggle to myself when ever I say it or hear it….. I’m thinking I may just call them Sandwich cookies, or Cookie Pies… Cookie Pies sounds better to me lol.

I found this recipe on Kristan’s Site Confessions of a Cookbook Queen, and she found it in a new cookbook she got called Whoopie Pies by Sarah Billingsly and Amy Treadwell.

I want that cookbook!

But anyways, Back to the “Cookie Pies”

(and yes for the recipe every time it said mix for 3 minutes, or set for 3 minutes or whatnot, I actually set my timer for 3 minutes. I don’t know if that really mattered, but I didn’t wanna mess these babies up!)

Whoopie Pies Cookie Pies
(Printable Recipe Here)

What you need:

2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips

What to do:

Preheat oven to 350 and line 2 baking sheets with parchment paper.

Sift together the flour, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.

In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined.

Stir in the chocolate chips.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely.

Classic Marshmallow Filling:

1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup powdered sugar
1 tablespoon vanilla extract

In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Pipe or spoon filling onto flat side of cookie and top with another cookie. Roll the edges in sprinkles, if desired.

I rolled mine in a variety of sprinkles and yummies lol

Purple and pink Sprinkles
Mini Chocolate chips with candy coating
Red Lip Sprinkles
Orange and white dot sprinkles
and left some plain

I’ve Added Whoopie Pies Cookie Pies to:

“Eat At Home”‘s Ingredient spotlight: Butter