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Chocolate Chip Whoopie Pies

The texture of these whoopie pies were absolutely amazing, especially since I’m a soft and cakey cookie kind of girl. The addition of the filling just made these things way too addictive. So definitely beware!

Chocolate Chip Whoopie Pies
Confessions of a Cookbook Queen

  • 2 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 tablespoons milk
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1 cup milk chocolate chips

Chocolate Cream Cheese Filling

  • 1 (3 oz.) package cream cheese, softened
  • 3 tablespoons milk
  • 3 cups confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chocolate sundae syrup
  1. Preheat oven to 350° F and get your whoopie pie pan ready
  2. Sift together the flour, baking powder, and salt
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined
  4. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined
  5. Using a wooden spoon, stir in the chocolate chips until just incorporated
  6. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely
  7. Beat the cream cheese with an electric mixer until light and fluffy. Beat with the milk. Add the confectioners’ sugar, 1 cup at a time. Beat in the vanilla and chocolate syrup. Spread between cookies

Pre-baked

Post-baked

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3 responses »

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