Reeses White Chocolate Brownie Whoopie Pies Recipes

REESE'S WHITE CHOCOLATE BROWNIE WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment.
• In a mixing bowl, combine the brownie mix, egg, and butter until a dough forms.
• Roll the dough into 48 balls and bake for 8 minutes. Let cool completely.
• In a small saucepan, combine the white chocolate and whipping cream. Heat on low until melted and creamy. Let cool for about 5 minutes.
• In a mixing bowl, beat the butter and vanilla. Slowly add the powdered sugar and cooled chocolate. Beat until creamy.
• Add the chopped Reese's and beat on low for 1 minute. Spread on one side of cookie and top with another.
• Store cookies in an air tight container on the counter for 4-5 days.

REESE'S WHITE CHOCOLATE BROWNIE WHOOPIE PIES

Steps:

• Combine brownie mix, egg, and butter until a dough forms. Roll dough into 1 inch balls, place on cookie sheet, bake at 350 degrees for 8 minutes. Let cool completely. In a small saucepan, combine white chocolate and whipping cream. Heat on low until melted and creamy. Let cool for about 5 minutes. In a mixing bowl, cream butter and vanilla. Slowly add powdered sugar and cooled chocolate. Beat until creamy. Add chopped Reese's, beat on low for 1 minute. Spread on one side of cookie and top with another cookie. Store cookies in an air tight container at room temperature for 4-5 days. Makes 24 pies.

BROWNIE COOKIE WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.

SPICED WHITE CHOCOLATE MOCHA WHOOPIE PIES RECIPE BY TASTY

Steps:

• Caramelize the white chocolate: Add the white chocolate to a medium heatproof bowl and microwave in 45-second intervals, stirring between, until golden brown in color and completely melted and smooth.
• Pour half of the melted chocolate onto a parchment paper-lined baking sheet and spread into an even layer. Freeze for 30 minutes, or until solid. Reserve the remaining melted chocolate.
• Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
• Make the cookie dough: In a medium bowl, combine the butter, granulated sugar, brown sugar, and vanilla extract in a bowl and beat with an electric hand mixer until fluffy.
• Add the egg and continue beating until fully incorporated.
• Add the reserved melted white chocolate and beat to combine.
• Sift in the flour, baking soda, salt, and espresso powder,l and fold into dough until no dry spots remain.
• Chop the frozen white chocolate into chip-size pieces. Fold into the cookie dough.
• Scoop the dough onto the prepared baking sheets, 6 cookies per pan, and bake for 12 minutes, until golden.
• Make the filling: In a large bowl, combine the butter, powdered sugar, espresso powder, cinnamon, allspice, nutmeg, heavy cream, vanilla, and marshmallow fluff, and beat with a hand mixer until well combined and fluffy.
• To assemble the pies, spread 2-3 tablespoons of filling on the flat sides of half of the cookies. Sandwich with the remaining cookies.
• Enjoy!