Chocolate Whoopie Pies with Cookies & Cream Frosting
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.
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.
Cookies & Cream Frosting:
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.
Making the pies:
Spread the filling on the flat side of one of the cookies and top it with another cookie.
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.