The best delicious Whoopie Pies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Whoopie Pies recipe today!
Hello my friends, this Whoopie Pies recipe will not disappoint, I promise! Made with simple ingredients, our Whoopie Pies is amazingly delicious, and addictive, everyone will be asking for more Whoopie Pies.
What Makes This Whoopie Pies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Whoopie Pies.
Ready to make this Whoopie Pies Recipe? Let’s do it!
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COOKIES
2 c All-purpose flour
2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
1/2 c Unsalted butter;, at room
-temperature
1 c Packed light brown sugar
1 ts Vanilla
2 Eggs
1/3 c Unsweetened cocoa powder
3/4 c Milk
CREAM FILLING
3 tb All-purpose flour
1 c Milk
1/2 c Unsalted butter;, at room
-temperature
2 ts Vanilla
2 1/2 c Confectioner’s sugar
Heat oven to 375. Line baking sheets with aluminum foil, coat with cooking
spray.
COOKIES: Mix flour, baking powder, baking soda and salt in bowl. Beat
butter and sugar in second bowl until creamy, 1 minute. Beat in vanilla and
eggs; beat 30 seconds. On low speed, beat in cocoa. Alternately beat in
flour mixture and and milk in 3 additions. Drop two tablespoons mixture per
cookie onto prepared sheets, spacing 3 inches apart. Shape each into 2 1/4
inch rounds (keep each equal since they will be sandwiched). Bake in oven
for 12 to 14 minutes or until cookies spring back when touched in center.
Cool on sheets 5 minutes. Remove cookies to rack to cool completely.
CREAM FILLING: Stir flour and milk in saucepan until smooth. Bring to
simmering over medium heat. whisking, until thickened and bubbly; cook 1
minute.
Remove from heat. Whisk in 2 tablespoons butter until smooth. Press waxed
paper directly on surface. Let stand until cool to touch, about 45 minutes.
Beat remaining 6 tablespoons butter, vanilla and confectioner’s sugar into
small bowl until smooth, about 1 minute, scraping bottom and side of bowl
as needed. Add milk mixture; beat 1 minute or until smooth and fluffy.
Sandwich together pairs of cookies with 2 tablespoons filling, pressing
lightly until filling begins to show around edges. Store between sheets of
waxed paper in airtight containers in refrigerator up to 3 days or in
freezer up to 1 month.
Yields
1 Servings
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