Chocolate Chip Cookie Dough Whoopie Pies are sensational! These fabulous Chocolate Chip Whoopie Pies are filled with eggless chocolate chip cookie dough in the middle. Terrific for holiday or tailgating parties. These rich, decadent, heavenly cookies will cure every sweet tooth craving. But be warned: these cookies are addictive! You'll want more than one.
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
NOTE: Preparation time does not include time needed to spread cookie dough filling in whoopie pies.NOTE: You cannot use the new Zip Lock bags that stand up. Those won't work. You need the old-fashioned ones without an extra bottom to pipe the frosting. Otherwise, use a pastry bag to pipe the frosting.NOTE: The chocolate chip cookie dough filling is enough for two batches of whoopie pies.