Maine is one of my very favorite states to visit.  There’s something about the intoxicating northern Atlantic sea air, the rocky and evergreen-studded coastline, the way the fog rolls in and engulfs the beach in the morning, watching a storm at sea roll by.  And don’t dare forget about all the lobster!

If there was any other state I could live, it would be Maine.  I could take the harsh and never-ending winters.  I could take the love the people of Maine have for the Red Sox (not that I could ever be converted).  And I could definitely take the nearly unlimited access to the whoopie pie.

Actually, since I can make them at home, unlimited access isn’t such a sticking point for me, especially when they turn out like these do.  But Kyle and I spent Labor Day weekend in Maine (as I mentioned yesterday) and I made it my mission to eat whoopie pies all weekend long…which of course didn’t happen.  We did, however, hit up a hidden gem in Freeport: Isamax Snacks.  It’s a whoopie pie shop!  Cupcakes be damned – this is Maine!  They offer over 20 different whoopie pies (including jumbo pies that serve 12-18 people) and ship nationwide.  I was somehow able to restrain myself and chose the classic and maple, both of which were seriously awesome.

That trip left me with whoopie pie withdrawl and since I didn’t have the chance to make a batch for our road trip (all of 3 hours lol), I pulled some together this past weekend.  I decided on a classic chocolate cake (pie? cookie? I never know what to call it.) with chocolate chip cookie dough filling.  For reals, how can you ever go wrong with cookie dough you can eat without the worry of getting sick?  The cake is perfectly soft, thanks to the buttermilk, with a deep chocolate flavor and it will definitely be my go-to choice for a classic whoopie pie cake.  I foresee many a-whoopie pie in my future this fall and winter, especially since I can’t get these out of my head!

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Cookie Dough Whoopie Pies
source: whoopie pie cake recipe adapted from Martha Stewart; cookie dough filling recipe adapted from Cookies & Cups

If you have them, silicone baking mats work great for this recipe as the tackiness of the mat prevents the whoopie pie cakes from spreading out too much in the oven.  To ensure cakes are pretty much equal in size, scoop the dough and level off the cookie scoop on the side of the bowl or with a knife.

Ingredients:
For the chocolate cakes:

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

For the cookie dough filling:

  • 1 cup butter (2 sticks), room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup + 2 tbsp milk
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips

Instructions:

  1. To make the cakes:  Preheat the oven to 400 degrees F. Line two baking sheets with parchment or silicone mats.
  2. Sift together flour, cocoa powder, baking soda, and salt into a large bowl; set aside.
  3. Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Beat in the buttermilk and vanilla until well combined.  On low speed, slowly add the flour mixture and mix until just combined.  Scrape the sides and bottom of the bowl to ensure no loose flour remains.
  4. Using a 1 oz (1 1/2 tbsp) cookie scoop, scoop the batter onto the baking sheets, 12 batter rounds per sheet (4 rows of 3).  Bake until set, about 8 minutes, rotating the pans halfway through. (When the top of the cake is gently touched, it should feel soft, but not wet.) Let cool on sheets on wire racks 10 minutes. Transfer cakes to wire racks using a spatula and let cool completely.  Repeat with the remaining batter, allowing the baking sheets to cool before scooping more batter onto them.
  5. To make the filling:  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until the mixture is pale and fluffy, about 3 minutes.  Add in milk and vanilla, mixing until combined.  Slowly add in flour and turn mixer up to medium until mixed well.  If the filling seems too thick to pipe through a piping bag, beat in 1-2 extra tablespoons of milk.  Fold in the chocolate chips.
  6. To assemble:  Match the cakes up by size.  Transfer the filling a piping bag with cookie dough and pipe the filling onto the flat side of one half of each matched pair.  You’ll need about 2 tbsp of filling per whoopie pie.  Gently press the halves together.  Store in an airtight container at room temperature or wrapped individually in plastic wrap, if desired.  These whoopie pies are best eaten within 3 days.

Yields: about 28 whoopie pies

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Cookie Dough Whoopie Pies

  • Prep Time: 25min
  • Cook Time: 8min
  • Yield: about 28 whoopie pies

Ingredients

For the chocolate cakes:

  • 3 ½ cups all-purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

For the cookie dough filling:

  • 1 cup butter (2 sticks), room temperature
  • 1 cup light brown sugar, packed
  • ¼ cup granulated sugar
  • ¼ cup + 2 tbsp milk
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips

Instructions

  • 01

    To make the cakes:  Preheat the oven to 400° F. Line two baking sheets with parchment or silicone mats (the mats work better as the tackiness of the mat prevents the whoopie pie cakes from spreading out too much in the oven).  Sift together flour, cocoa powder, baking soda, and salt into a large bowl; set aside.

  • 02

    Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until the mixture is pale and fluffy, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Beat in the buttermilk and vanilla until well combined.  On low speed, slowly add the flour mixture and mix until just combined.  Scrape the sides and bottom of the bowl to ensure no loose flour remains.  Using a 1 oz (1 ½ tbsp) cookie scoop, scoop the batter onto the baking sheets, 12 batter rounds per sheet (4 rows of 3).  To ensure cakes are pretty much equal in size, scoop the dough and level off the cookie scoop on the side of the bowl or with a knife.

  • 03

    Bake until set, about 8 minutes, rotating the pans halfway through. (When the top of the cake is gently touched, it should feel soft, but not wet.) Let cool on sheets on wire racks 10 minutes. Transfer cakes to wire racks using a spatula and let cool completely.  Repeat with the remaining batter, allowing the baking sheets to cool before scooping more batter onto them.

  • 04

    To make the filling:  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until the mixture is pale and fluffy, about 3 minutes.  Add in milk and vanilla, mixing until combined.  Slowly add in flour and turn mixer up to medium until mixed well.  If the filling seems too thick to pipe through a piping bag, beat in 1-2 extra tablespoons of milk.  Fold in the chocolate chips.

  • 05

    To assemble:  Match the cakes up by size.  Transfer the filling a piping bag and pipe the filling onto the flat side of one half of each matched pair.  You’ll need about 2 tbsp of filling per whoopie pie.  Gently press the halves together.  Store in an airtight container at room temperature or wrapped individually in plastic wrap, if desired.  These whoopie pies are best eaten within 3 days.

whoopie pie cake recipe adapted from Martha Stewart | cookie dough filling recipe adapted from Cookies & Cups

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  • September 28, 2012 at 7:44 AM

    I’m not really sure a dessert like this can be legal… I will most certainly eat every single one! They look to die for. 🙂

    • September 28, 2012 at 7:53 AM

      I’m pretty sure this is what I’ll be eating in heaven 🙂

      • September 28, 2012 at 11:26 AM

        Yes, it’s the ultimate test of self-control!

  • September 28, 2012 at 9:53 AM

    These look sooo good. I can’t wait to try them. I have been to Freeport to LL Bean etc, but never happened upon them..I can’t wait to go there some day. I can’t wait for tea and your creation! I must have people over when I do them, or I will eat too many. Thanks for sharing!

  • September 28, 2012 at 9:54 AM

    These look absolutely amazing. I’ve been wanting to make some woopie pies, and I think these are the ones I’m starting with.

  • September 28, 2012 at 11:10 AM

    Gasp. I’ve never had a whoopie pie…are they really that good? Better than a sandwich cookie? I just need to get on it and try one…these sound fantastic. I do love me some cookie dough!

  • September 28, 2012 at 11:19 AM

    Flip! These look amazing. I have been wanting to try whoopie pies with some kind of cookie dough filling. Gah, I’m starving now 🙂

    • September 28, 2012 at 11:21 AM

      That’s how I felt about your pumpkin whoopie pies when they popped up in my reader this morning – starving. It’s impossible to narrow down the choices of what to bake this time of year!

  • September 28, 2012 at 11:21 AM

    Hoo boy. Cookie dough. Cookie dough whoopie pies. Oh yes. You are my hero.

  • September 28, 2012 at 11:28 AM

    These sound lovely! Awesome idea!

  • September 28, 2012 at 2:07 PM

    Hi there! Just found you and, now that I have, I’m sticking around. Native New Yorkers who adore Maine (and CT). We vacation there in summers and can’t get enough. On our last trip we were greeted in our cottage with a welcome gift of a whoopie pie so this brings back lovely memories. Looking forward to looking around your blog and reading more!

  • September 28, 2012 at 2:19 PM

    They look so yum and so amazing. And that morning coffee picture.. Love! 🙂

  • September 28, 2012 at 7:18 PM

    Gah! I’m totally having a “why didn’t I think of that!” moment. They look amaaaazing!

  • September 28, 2012 at 9:15 PM

    Those look so amazing, my toddler even tried to grab them through the screen.

  • September 28, 2012 at 10:35 PM

    wow! Cookie dough is delicious, and even better with whoopie pies.

  • September 29, 2012 at 4:30 AM

    Those pies look gorgeous! I need one!

  • October 12, 2012 at 11:47 AM

    Yum! I’m already a huge fan of whoopie pies, but I never thought to put cookie dough in them. Great idea! Sounds like you had a fun trip, too!

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