Cookie Dough Whoopie Pies

These Cookie Dough Whoopie Pies boast soft and super chocolatey cake-like cookies with a creamy, egg-free cookie dough filling. You can’t go wrong with this classic Maine dessert, and it’s a great way to feed a crowd! With an irresistible filling, and a brownie-like sandwich, these are what dreams are made of.

 
Photos updated August 2020

Are you familiar with whoopie pies? They are a fairly popular Maine dessert. Technically, they are dubbed “Maine’s official treat”. Basically, they are a brownie like sandwich with a creamy filling. Traditionally, the filling is vanilla frosting made with crisco. Ick! You can find this dessert with endless flavor options in just about any Maine bakery.

These cookie dough whoopie pies, however, are filled with an irresistibly creamy frosting that tastes like cookie dough batter. The sandwiches are soft and brownie-like that come together quite quickly and only bake for a few minutes. The filling is something you want to eat with a spoon. Super creamy, filled with brown sugar and mini chocolate chips. It is just divine.

These whoopie pies are a great dessert to make when feeding a crowd or to last you all week. After making these and realizing how easy and delicious they are, you’ll be thinking of all sorts of new flavor combinations.

What you’ll need to make Cookie Dough Whoopie Pies

• unsalted butter
• eggs
• sour cream
• vanilla extract
• unsweetened cocoa powder
• granulated sugar
• light brown sugar
• mini chocolate chips
• all-purpose flour
• salt
• milk
• baking soda

Let’s make them!

Start with preheating your oven and lining a few baking sheets with parchment paper or silpat.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Next, beat in the eggs, one at a time, until combined. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, salt and baking soda. In a glass measuring cup, whisk together the hot water and sour cream. Mix the flour into the butter mixture in three additions, alternating with the sour cream mixture. Mix just until everything is combined and no dry streaks remain.

Using a small cookie dough scoop, scoop the batter into rounds and place on the prepared baking sheets. Pop in the oven and bake for about 10-12 minutes, just until the tops are springy to the touch and a toothpick inserted in the center comes out clean. Leave on the cookie sheets to cool completely.

Meanwhile, make the filling! Cream together the butter and sugars in a bowl of a stand mixer until nice and creamy. Mix in the vanilla and milk. Slowly mix in the flour until completely combined. If the mixture is too thick (think frosting piping consistency), add a little more milk, just 1 tablespoon at a time, until the desired consistency has been reached. Mix in the mini chocolate chips.

Once the sandwiches have cooled completely, pair up by size. Scoop the filling into a piping bag fitted with a circle tip. Pipe in swirls on one half of each sandwich. Press the sandwiches together. Serve!

Notes & tidbits

The sandwiches do get a little sticky after 24 hours, so if you want a cleaner dessert, serve on the day they are made. Otherwise they will last up to 5-6 days in the refrigerator.

Recipe for the sandwiches from Lily’s Café Cookbook Revised Edition, by Kyra Alex, filling from Smells Like Home

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Cookie Dough Whoopie Pies

Yield: about 35 sandwiches

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

This classic Maine dessert boasts soft and super chocolatey cake-like cookies with a creamy, egg-free cookie dough filling. You can't go wrong with this dessert, and it's a great way to feed a crowd! With an irresistible filling, and a brownie-like sandwich, these are what dreams are made of.

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Ingredients

For the sandwiches

• 16 Tablespoons unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup sour cream
• 1 cup hot water

For the filling

• 16 Tablespoons unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup plus 2 Tablespoons milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup mini chocolate chips

Instructions

1. To make the sandwiches, preheat the oven to 350ºF. Grease, or line 2-3 baking sheets with parchment paper or silpat. Set aside.
2. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
3. In a medium bowl, whisk together the flour, baking soda, salt and cocoa powder. In a separate bowl, whisk together the sour cream and hot water until smooth.
4. Add the dry ingredients in thirds to the butter mixture, alternating with the sour cream mixture. End with the dry ingredients.
5. Drop the dough by rounded tablespoons on the prepared baking sheets, about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until they are puffy and just set in the middle. Remove from the oven and let cool completely before filling.
6. To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until pale and fluffy. Mix in the milk and vanilla. Slowly add the flour, making sure to mix well. If filling seems to thick to pipe, beat in 1-2 tablespoons more of milk. Fold in the chocolate chips.
7. To assemble, match the sandwiches up by size. Transfer the cookie dough filling to a large piping bag. Pipe a spiral on one flat side of each sandwich. Gently press the sandwiches together. Serve, or store covered in the refrigerator.

Notes

These are best the day they are made, but will last in the refrigerator up to 5 days.

This recipe makes quite a few sandwiches. If you do not need 35, you can halve the recipe with the same great results.

Nutrition Information:

Yield: 35 Serving Size: 1
Amount Per Serving: Calories: 293

Nutritional information is only an estimate.

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