Cookie dough whoopie pies – Eggless cookie dough filling sandwiched between chocolate whoopie cakes. These are the sandwich cookies of your dreams!
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 cookie dough whoopie pies 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 because: calories! We did, however, hit up a hidden gem in Freeport: Isamax Snacks. It’s a whoopie pie shop!
Cupcakes be darned – this is Maine! The shop offers over 20 different whoopie pies (including jumbo pies that serve 12-18 people) and it ships nationwide. I was somehow able to restrain myself and chose the classic version and a maple whoopie, 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 an eggless chocolate chip cookie dough filling.
What is a Whoopie Pie?
Originating in New England (though this is a touchy subject), the classic whoopie pie is a cakey sandwich cookie that’s filled with marshmallow cream. The cake is usually made with rich dark cocoa, resulting in a deep chocolate cake. Other variations of whoopie pie cakes include sweet potato, red velvet and pumpkin.
Fillings can vary from the original marshmallow cream to peanut butter, maple to salted caramel, strawberry shortcake to s’mores and basically any other flavor you could imagine!
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. I can tell you, this will forever and 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!
Cookie Dough Whoopie Pies
Cookie dough whoopie pies are the sandwich cookies of your dreams! With eggless cookie dough filling sandwiched between chocolate whoopie cakes, I dare you not to eat 3!
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
- 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.
- 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.
- 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.
- 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.
- 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.
Storage: 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.
- 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.
whoopie pie cake recipe adapted from Martha Stewart | cookie dough filling recipe adapted from Cookies & Cups
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KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2
OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
OXO Good Grips Mixing Bowl Set with Black Handles, 3-Piece
Solula Professional 18/8 Stainless Steel Small Cookie Scoop (1 1/2 tablespoons)
Ateco 4712 Disposable Decorating Bags, 12-Inch, Pack of 100
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. 🙂
I’m pretty sure this is what I’ll be eating in heaven 🙂
Yes, it’s the ultimate test of self-control!
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!
These look absolutely amazing. I’ve been wanting to make some woopie pies, and I think these are the ones I’m starting with.
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!
Flip! These look amazing. I have been wanting to try whoopie pies with some kind of cookie dough filling. Gah, I’m starving now 🙂
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!
Hoo boy. Cookie dough. Cookie dough whoopie pies. Oh yes. You are my hero.
These sound lovely! Awesome idea!
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!
They look so yum and so amazing. And that morning coffee picture.. Love! 🙂
Gah! I’m totally having a “why didn’t I think of that!” moment. They look amaaaazing!
Those look so amazing, my toddler even tried to grab them through the screen.
wow! Cookie dough is delicious, and even better with whoopie pies.
Those pies look gorgeous! I need one!
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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thanks so much for this recipe, it was easy to make and my kids loved it
You’re so welcome, Sharon! Glad to hear it was a hit with your kids!