Brownie Whoopie Pies with Creamy Vanilla Filling
Did you grow up eating whoopie pies? I did not. Everyone once in a while as a kid I would have a Moon Pie, but I don't think I ever had a real whoopie pie. Growing up on Long Island, NY I got to eat a lot of delicious desserts (the Italian bakeries on L.I. are hard to beat) but Whoopie Pies were not a common item in our neck of the woods.
Well, better late than never! When I saw this recipe recently, it rose up my "To-Bake" list very quickly. I swapped vanilla frosting for the Peanut Butter frosting in the original recipe, not because of any lack of appreciation for the PB-Chocolate combo but because I wanted the Brownie to be the star of this cookie sandwich, not the frosting.
These came out wonderful, probably one of my favorite things I've baked in a while. The Brownie Cookie was absolutely perfect. Its texture was very soft and fudgey, just like a good brownie recipe. It is a good thing we delivered goodie bags of these cookies to family members. Had we not, there was a very good possibility (I'd say 100%) that we could have eaten all of them ourselves.
My tip to you with this recipe is watch the baking time very closely. I made sure not to over bake them, erring on the side of slightly undercooked in order to get that fudgey brownie texture.
Ingredients for the Brownies:
- 2 sticks unsalted butter, melted
- 2 1/4 cups of sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla
- 1 1/4 cups of natural unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 1/2 cups all purpose flour
- 1 1/2 cups mini chocolate chips
In the bowl of an electric mixer, combine the melted butter and sugar. Allow to cool slightly and add in the eggs and vanilla. Beat until smooth.
In a medium bowl, whisk to combine the flour, cocoa powder, baking powder and salt. Add to the butter mixture, mixing until smooth. Stir in the chocolate chips.
Chill the dough in the refrigerator until the dough is firm enough to scoop and roll into balls (about an hour).
Preheat to 350°F. Using a cookie scoop (I used a 2 Tablespoon cookie scoop), place dough balls on a parchment lined cookie sheet. Bake for about 7 minutes, paying close attention to avoid over baking. Allow to cool before sandwiching with frosting.
Ingredients for Creamy Vanilla Filling:
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla
- 2 cups powdered sugar
- 1 sticks unsalted butter, softened
Beat the cream and vanilla in the bowl of an electric mixer or with a hand mixer until slightly thickened (similar to whipped cream-like in consistency). Add in the softened butter and beat to incorporate. Slowly add in the powdered sugar and beat on medium-high speed for 10 minutes. Using a piping bag, fill cookie sandwiches with the filling.