Chocolate Chip Cookie Dough Whoopie Pies
Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012
Chocolate Chip Cookie Dough Whoopie Pies are to die for! Rich, decadent, amazing! I found this amazing cookie last summer and finally got around to making it for the holidays. I took it last night to our church’s holiday fine arts and music gala. I had 2 dessert tables loaded down with assorted Christmas cookies for folks to enjoy during intermission. I had several people rave about this cookie and others wanted to take them home to eat.
Follow Me On Instagram!
This wonderful chocolate cookie has a scrumptious chocolate chip cookie dough filling. The great thing about this chocolate chip cookie dough filling is it has no eggs. So there’s no chance of salmonella poisoning. The icing is extremely rich and I applied it about a half-inch thick.
This whoopie pie was spectacular and one we will make many times in the future. I think you will really enjoy these amazing whoopie pies. Give them a try soon and watch your company swoon.
I originally made this recipe back in December of 2012. My pictures were not only deplorable, they were embarrassing….too much Christmas stuff in the background and the cookies looked awful.
I recently remade these cookies, this time going back to the original source and they turned out SO much better. My original cookies were too flat in appearance. I still added additional flour to this batch because after feeling the texture of the dough I wanted to make sure they would puff up correctly.
That extra addition of flour made these glorious whoopie pies turn out spectacularly! I also decided to pipe the cookie dough onto the cookies and that made for a lot neater, smoother appearance than my original batch in 2012.
In retaking the pictures I believe I’ve more adequately captured what these lovely cookies should actually look like! All I can say is these cookies are awesome! They are like a meal unto themselves! I used a 1/4 cup ice cream scoop to measure the dough. But if you don’t want your cookies so large, a 1/8 cup ice cream scoop will do just as well.
Using the ice cream scoop allows the cookies to come out more uniform in appearance. They are not so misshapen from just dropping dough onto a cookie sheet (my least favorite way to make cookies!)
Chocolate Chip Cookie Dough Whoopie Pies are the real deal. I can’t recommend them enough for your holiday baking list. Try them also for potlucks, backyard barbecues, office parties, or anytime you want a dose of chocolate! 🙂 You and all your friends will fall in LOVE with this outrageous cookie!
Take along Chocolate Chip Cookie Dough Whoopie Pies to a holiday party and you will have people begging for more. I sure did!
Chocolate Chip Cookie Dough Whoopie Pies are spectacular.
If you’re looking for a wonderful chocolate cookie with chocolate chip cookie dough icing in the middle, this cookie is the BEST!
Here’s what I did.
I used these ingredients for the chocolate whoopie pies.
Soften butter and place in mixing bowl. Add Crisco shortening. Don’t use cheap substitutes. Add brown sugar, eggs, baking soda, salt and vanilla.
Mix ingredients with an electric mixer and cream well.
Add cocoa and heavy whipping cream.
Mix all the ingredients together with an electric mixer until well combined.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir flour into other ingredients with a wooden spoon and combine again.
Using either a one-eighth cup or one-quarter cup ice cream scoop, scoop dough and place on greased baking sheets about 2-3 inches apart. I leveled off the cookie dough with a knife.
Bake at 375 for 10-12 minutes or when whoopie pie springs back lightly when touched with the finger tip. These were whoopers but they were done by that time.
I added additional flour and that’s why the whoopie pies puffed up so nicely.
I used these ingredients for the chocolate chip cookie dough.
Meanwhile, make icing ingredients: Soften butter. Add brown sugar, white sugar, milk and vanilla.
Mix all the ingredients together with an electric mixer.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add miniature chocolate chips.
Stir flour and chocolate chips into batter with a wooden spoon. Don’t use an electric mixer as that will toughen the dough. Because this recipe does not have eggs in the cookie dough batter, you won’t have to worry about salmonella poisoning.
Scoop all of the chocolate chip cookie dough into a plastic bag and press the dough into one corner. Cut off the tip so you can pipe the cookie dough over top of the whoopie pies.
Swirl the chocolate chip cookie dough onto the bottom of the whoopie pies. I used more cookie dough on my subsequent whoopie pies.
Place another whoopie pie on top of the cookie dough filling.
Chocolate Chip Cookie Dough Whoopie Pies will soon become a family favorite! They’re AMAZING!
Take these along to your office parties and everyone will rave about the taste of these terrific whoopie pies.
Here’s the recipe.
CHOCOLATE CHIP COOKIE DOUGH WHOOPIE PIES
(Recipe adapted from Cookies & Cups)
Chocolate Chip Cookie Dough Whoopie Pies
Equipment
- 2 large 18x26" cookie sheet pans
- 2 large mixing bowls
- 1 electric mixer
- 1 large 1/4 cup cookie scoop
- measuring cups
- measuring spoons
- 1 spatula
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
COOKIES:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2/3 cups unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 5 tbsp. unsalted butter at room temperature
- 3 tbsp. Crisco vegetable shortening no substitutes
- 1 cup light brown sugar packed
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1 cup heavy whipping cream
COOKIE DOUGH FILLING:
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup 2% milk
- 2 tsp. vanilla extract
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup miniature chocolate chips
Instructions
COOKIES:
- Preheat oven to 375°.
- In a large mixing bowl, beat together the butter, shortening, brown sugar, eggs, vanilla, salt, and baking soda with an electric mixer until well combined.
- Add cream and cocoa and mix again until well blended.
- Stir in flour with a wooden spoon and continue stirring until very well combined.
- Using a mixer at this point toughens baked goods.
- Spray cookie sheets heavily with cooking spray.
- Using a ¼ cup cookie scoop, level cookie dough into scoop and place on prepared baking sheets.
- Bake at 375° for about 10-12 minutes, or until pies spring back when pressed gently.
- Rotate cookie sheets on oven racks half way through baking time.
- Remove from oven and let cookies cool.
- Transfer to wire cooling racks to cool completely.
COOKIE DOUGH FILLING:
- While the whoopie pies are baking, start the filling.
- In a mixer, cream together butter, both sugars, vanilla extract and milk.
- Add flour and chocolate chips and stir into batter with wooden spoon.
- After cookies cool completely, fill Zip Lock bag with cookie dough.
- Snip off one corner and pipe cookie dough onto the bottom of a cookie.
- Use about a quarter cup of chocolate chip cookie dough filling for each cookie.
- Place the bottom of another cookie on top of the filling and press down slightly.
Notes
Recipe adapted from Cookies and Cups.
© Can’t Stay Out of the Kitchen
Nutrition
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 2/3 cups unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 5 tbsp. unsalted butter, at room temperature
- 3 tbsp. Crisco vegetable shortening
- 1 cup (packed) light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- Preheat oven to 375°.
- Beat together the butter, shortening, brown sugar, eggs, vanilla, salt, and baking soda with an electric mixer until well combined.
- Add cream and cocoa and mix again until well blended.
- Stir in flour with a wooden spoon.
- Using a mixer at this point toughens baked goods.
- Spray cookie sheets heavily with cooking spray.
- Using a ¼ cup ice cream scoop, level cookie dough into scoop and place on prepared baking sheets.
- Bake at 375° for about 10-12 minutes, or until pies spring back when pressed gently.
- Remove from oven and let cookies cool.
- 1 cup butter, room temperature
- 1 cup (packed) light brown sugar
- ¼ cup granulated sugar
- 1/3 cup milk
- 2 teaspoons vanilla extract
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cup miniature chocolate chips
- While the whoopie pies are baking, start the filling.
- In a mixer, cream together butter, both sugars, vanilla extract and milk.
- Add flour and chocolate chips and stir into batter with wooden spoon.
- After cookies cool completely, fill bag with cookie dough.
- Snip off one corner and pipe cookie dough onto the bottom of a cookie.
- Use about a quarter cup of chocolate chip cookie dough filling for each cookie.
- Place the bottom of another cookie on top of the filling and press down slightly.
These delicious whoopie pies are big enough they’re almost a meal unto themselves! They are also great for tailgating parties or any time you want to serve a chocolate treat.
This decadent chocolate chip cookie dough filling is to die for! Go ahead and try one. They are beyond your imagination! 🙂
You may also enjoy these delicious recipes!
Soft Molasses Sandwich Cookies
Chocolate Chip Cookie Dough Whoopie Pies
Equipment
- 2 large 18×26" cookie sheet pans
- 2 large mixing bowls
- 1 electric mixer
- 1 large 1/4 cup cookie scoop
- measuring cups
- measuring spoons
- 1 spatula
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
COOKIES:
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 2/3 cups unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 5 tbsp. unsalted butter at room temperature
- 3 tbsp. Crisco vegetable shortening no substitutes
- 1 cup light brown sugar packed
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 1 cup heavy whipping cream
COOKIE DOUGH FILLING:
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1/3 cup 2% milk
- 2 tsp. vanilla extract
- 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 cup miniature chocolate chips
Instructions
COOKIES:
- Preheat oven to 375°.
- In a large mixing bowl, beat together the butter, shortening, brown sugar, eggs, vanilla, salt, and baking soda with an electric mixer until well combined.
- Add cream and cocoa and mix again until well blended.
- Stir in flour with a wooden spoon and continue stirring until very well combined.
- Using a mixer at this point toughens baked goods.
- Spray cookie sheets heavily with cooking spray.
- Using a ¼ cup cookie scoop, level cookie dough into scoop and place on prepared baking sheets.
- Bake at 375° for about 10-12 minutes, or until pies spring back when pressed gently.
- Rotate cookie sheets on oven racks half way through baking time.
- Remove from oven and let cookies cool.
- Transfer to wire cooling racks to cool completely.
COOKIE DOUGH FILLING:
- While the whoopie pies are baking, start the filling.
- In a mixer, cream together butter, both sugars, vanilla extract and milk.
- Add flour and chocolate chips and stir into batter with wooden spoon.
- After cookies cool completely, fill Zip Lock bag with cookie dough.
- Snip off one corner and pipe cookie dough onto the bottom of a cookie.
- Use about a quarter cup of chocolate chip cookie dough filling for each cookie.
- Place the bottom of another cookie on top of the filling and press down slightly.