Cookies And Cream Whoopie Pies Recipes

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COOKIES AND CREAM WHOOPIE PIES



Cookies and Cream Whoopie Pies image

Looking for sandwich cookies? Then check out these cookies made using Betty Crocker® sugar cookie mix - a wonderful dessert treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 14

Number Of Ingredients 11

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup sour cream
1/4 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1/2 cup sugar
8 creme-filled chocolate sandwich cookies, crushed
1 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
1/2 cup marshmallow creme

Steps:

  • Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and flour. Add sour cream, butter, vanilla and egg; stir until stiff dough forms.
  • Shape dough into 28 (1 1/4-inch) balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press each ball to flatten slightly.
  • Bake 8 to 9 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In small bowl, stir filling ingredients until well mixed. To make each whoopie pie, spread about 2 teaspoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together. Store between sheets of waxed paper in tightly covered container.

Nutrition Facts : Calories 390, Carbohydrate 60 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Sandwich Cookies, Sodium 190 mg, Sugar 43 g, TransFat 3 g

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

WHOOPIE PIES I



Whoopie Pies I image

Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.

Provided by Bernice Smith

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 6

Number Of Ingredients 14

½ cup shortening
1 cup white sugar
2 eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
¾ cup shortening
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  • To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
  • In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
  • Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
  • To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
  • To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g

HALLOWEEN COOKIES AND CREAM WHOOPIE PIES



Halloween Cookies and Cream Whoopie Pies image

These handheld desserts are more than just a fun name. Soft, cakey cookies are stuffed with marshmallow cream cheese, then dipped in chocolate and festive sprinkles for a delightful Halloween treat.

Provided by Lasheeda Perry

Categories     dessert

Time 1h15m

Yield 12 whoopie pies

Number Of Ingredients 16

6 cream-filled chocolate sandwich cookies, such as Oreos
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup milk
Nonstick cooking spray
3/4 cup marshmallow cream
6 ounces cream cheese, at room temperature
6 to 8 drops orange gel food coloring
6 ounces semisweet chocolate, chopped
3/4 cup Halloween themed sprinkles

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Pulse the cookies in a food processor to fine crumbs. Remove 1/3 cup crumbs to a medium bowl and reserve the remaining crumbs for the filling.
  • Whisk the flour, baking powder, salt and baking soda into the medium bowl with the 1/3 cup crumbs. Set aside.
  • Beat together the sugar, butter and vanilla in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, beginning and ending with the flour mixture; beat after each addition until just combined.
  • Spoon 2 tablespoon-mounds of the batter (a 1-ounce ice cream scoop works well here) onto the prepared baking sheets about 1 inch apart. You should have about 12 cookies per baking sheet.
  • Bake, rotating the baking sheets halfway through, until the tops of the cookies spring back when lightly touched, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes. Reserve the parchment-lined baking sheets.
  • While the cookies cool, prepare the filling. Spray a measuring cup and rubber spatula with nonstick cooking spray, then measure out the marshmallow cream and transfer to a medium bowl. Add the cream cheese and orange gel food coloring and combine using a handheld electric mixer. Gently fold in the remaining sandwich cookie crumbs.
  • Flip half of the cooled cookies so they are flat-side up; spread each with 1 to 2 tablespoons of the cream cheese filling. Sandwich them with the remaining cookies flat-side down.
  • Melt the chocolate in the microwave, stirring halfway through, 1 minute to 1 minute 30 seconds. Dip half of each whoopie pie into the chocolate, letting the excess drip off into the bowl, immediately dip into the sprinkles, then place on the parchment-lined baking sheets to harden, about 15 minutes.

WHOOPIE PIES



Whoopie Pies image

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

Steps:

  • Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING



Chocolate Whoopie Pies with Vanilla Buttercream Filling image

Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 whoopie pies

Number Of Ingredients 14

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
3 to 4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon pure vanilla extract

Steps:

  • Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
  • Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

WHOOPIE PIES - SOFT SANDWHICH COOKIE



Whoopie Pies - Soft Sandwhich Cookie image

Cake-like choc. cookies with a creamy filling. I've used another recipe a couple of times and have changed it a little to make it better. These cookies are so yummy! 2 cookies per person is plenty...very filling:-) Optional: Try this with one cookie first to see if you like it. Freeze a whoopie pie. Melt some dipping chocolate. Coat entire cookie quickly, place on parchment paper then place in fridge or freezer until it sets....a yummy alternative.

Provided by MrsScarlettOhara

Categories     Drop Cookies

Time 34m

Yield 3 dozen cookies, 13 serving(s)

Number Of Ingredients 15

1 cup shortening
2 cups white sugar
2 eggs
1 cup buttermilk
1 1/2 teaspoons vanilla
4 cups of all purp. flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened cocoa powder
1 cup warm water
1/2 cup shortening
1 cup butter
4 cups powdered sugar
1/4 cup whipping cream
1 teaspoon vanilla

Steps:

  • Preheat oven 400f.
  • >Cream shortening and sugar.
  • >Add eggs one at a time till each is blended well.
  • >Add buttermilk and vanilla and blend.
  • >Place flour, soda, salt and cocoa powder together in a separate bowl, stir then add to batter.
  • >Last of all add warm water.
  • If you don't have a thick pan use the upper levels of the oven. Use parchment paper or grease pan. Drop by spoonfuls (about the size of a 50cent piece). Bake for 7 minutes.
  • Filling: Combine filling ingredients starting with butter, shortening and sugar. Add cream and vanilla and blend until smooth. Add to COOLED COOKIE and sandwich them.

Nutrition Facts : Calories 788.8, Fat 41.7, SaturatedFat 16.9, Cholesterol 73.2, Sodium 533.5, Carbohydrate 102, Fiber 3.2, Sugar 68.1, Protein 7.1

COOKIES 'N' CREAM PIE



Cookies 'n' Cream Pie image

"This creamy make-ahead dessert is perfect for company," remarks Julie Sterchi of Jackson, Missouri. Convenience foods-including instant pudding, frozen whipped topping, cookies and prepared crumb crust-make it a treat for the cook, too.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6-8 servings.

Number Of Ingredients 5

1-1/2 cups half-and-half cream
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1 cup crushed Oreo cookie crumbs (about 11 cookies)
1 chocolate crumb crust (9 inches)

Steps:

  • In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping and cookies. , Spoon into crust. Freeze until firm, about 6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 377 calories, Fat 18g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 389mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

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From cookbookrecipes.wew.selfip.com


OLD-FASHIONED WHOOPIE PIES RECIPE - INSANELY GOOD
2021-02-20 Apart from being fun to say, a whoopie pie is also fun to make. Here’s how: Preheat the oven to 400 degrees F. Grease 2 cookie sheets. To make the cookie, add white sugar and shortening in a bowl and mix until fluffy. Beat in the eggs one at a time. Stir in sour milk and vanilla. Combine the cocoa, flour, and salt.
From insanelygoodrecipes.com


ORANGE CREAMSICLE WHOOPIE PIES - A BAJILLIAN RECIPES
2017-08-14 In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until creamy. Beat in egg and egg white, mixing until combined. In a medium bowl, whisk together the flour, salt, and baking powder. In a measuring cup, combine the milk, orange juice concentrate and vanilla. With mixer on low, add 1/3 of the flour mixture ...
From abajillianrecipes.com


THE BEST CHOCOLATE WHOOPIE PIES - BOSTON GIRL BAKES
2022-01-10 In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined. Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
From bostongirlbakes.com


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