Chocolate Chip Cookie Dough Whoopie Pies

Chocolate Chip Cookie Dough Whoopie Pies

Yield: 20 sandwiched whoopie pies

 

Cakes

1/2 cup butter, room temperature

3/4 cup sugar

1 egg plus 1 yolk

1 teaspoon vanilla extract

3/4 teaspoon salt

1 1/2 teaspoons baking powder

10 Tablespoons milk

2 1/4 cups all-purpose flour

1 cup miniature chocolate chips

Preheat oven to 375F. Line two baking sheets with parchment paper. In the mixing bowl of a stand mixer, cream butter and sugar. Add egg, yolk, and vanilla. Add salt, baking powder, and then milk. Add flour and mix just until incorporated. Add chocolate chips. Scoop batter using a 1 fl oz scoop (1 Tablespoon) onto lined sheets, 4×5 on each sheet. Bake for 6-8 minutes, until cakes spring back to the touch. They will have developed very little color. Allow to cool completely on baking sheets before sandwiching with frosting.

 

Cookie Dough Frosting

1 1/2 sticks unsalted butter, at room temperature

6 Tablespoons light brown sugar, packed

1 3/4 cups confectioners’ sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 1/2 Tablespoons milk

1 1/4 teaspoons vanilla extract

Whip butter and brown sugar with the whip attachment on high speed until creamy and fluffy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and combined. Scoop onto half of cakes using a 1 fl oz scoop. Sandwich with the other half of cakes. Store in an airtight container for up to 3 days.

chocchipcookiedoughwhoopiepies

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