These adorable little sandwich cookies, otherwise known as chocolate whoopie pies, are cookies made with a cake-like consistency filled with a luscious cream cheese frosting!
Chocolate Sandwich Cookies
These chocolate whoopie pies are a mix between a homemade oreo and a chocolate cupcake. They’re sandwich cookies that are kind of like inverted cupcakes because of how super soft and fluffy they are. The whole family will absolutely love them!
As much as I love pumpkin whoopie pies this time of year, this easy classic chocolate whoopie pie recipe is always welcome. I mean, when is chocolate ever not a good idea?
What is a Whoopie Pie?
A whoopie pie is basically a handheld sandwich cookie that has the consistency of a cake. You can find them as denser crispier cookies, but I much prefer the soft cake-like consistency.
Chocolate is the most popular, which is then usually filled with a classic buttercream or cream cheese frosting. Even a fluffy marshmallow frosting or easy peanut butter frosting would taste delicious. The great thing about these cookies is you can really use whatever sweet creamy whoopie pie filling you like!
- Not too sweet. Use semi-sweet chocolate chips and unsweetened cocoa powder. This way you can control the amount of added sugar.
- Batter, not dough. The texture of the batter will be more cake-like than resembling a cookie dough. So, don’t be alarmed!
- Doneness. The cookies will still be quite soft when taken out of the oven. As long as they are no longer wet in the middle, they should be ready. They will continue to set as they cool.
- Assembly. Once your cookies have cooled, flip over half of them. Frost only those! Then grab another cookie and place it on top.
- Cookie size. Use a cookie scoop to scoop out the batter for even sizes. It’s going to be rather difficult to make a sandwich with two different sized cookies!
- Texture and consistency. For light and fluffy results, avoid overmixing the batter.
For a neater-looking center, pipe the frosting in a circular motion using a piping bag. The best whoopie cookies have the perfect cookie-to-frosting ratio, so be generous with your filling!
Storing Whoopie Pies
Store: These cookies will stay fresh for up to 3 days in the fridge when kept in an airtight container. In my opinion, they taste even better the next day!
Freeze: Freeze for up to 3 months and bring them out to thaw a couple of hours before eating.
More Delicious Chocolate Desserts:
- Triple Chocolate Chip Cookies
- Homemade Brownies
- Slow Cooker Chocolate Cake
- Rolo Cookies
- Chocolate Soufflé
Chocolate Whoopie Pies
- 6 ounces cream cheese , softened
- ½ cup butter , softened
- 2-3 cups powdered sugar
- 1 to 2 teaspoons vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a small heavy bottom pot, melt the butter and chocolate chips over medium heat. Remove from heat and set aside to cool slightly.
- In a medium sized bowl, whisk or sift together the flour, cocoa, baking powder, baking soda and salt.
- In a large bowl, whisk together the sugar, eggs, sour cream, vinegar and vanilla. Then add in the flour mixture and mix until combined. Do not over mix.
- Use a medium cookie scoop or Tablespoon to drop the cookies onto the pan about 1 1/2 inches apart. Bake for 10 to 12 minutes, or until the centers no longer look wet. Allow them to cool on the pan for a couple minutes and then transfer to a cooling rack.
- While the cookies are cooling, whip up your cream cheese frosting. Beat the butter in a large bowl with an electric mixer. Once smooth, beat in the cream cheese. Then slowly add in the powdered sugar and vanilla and mix until smooth. Add a pinch of salt if desired. Set aside until cookies have cooled.
- Once the cookies have cooled, frost the BOTTOM of the cookies (generously) and then grab another cookie to put on top and gently press the two cookies together.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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