Creamy, classic, chocolate chip cookie dough sandwiched between two chocolatey, cakey cookies. A fun twist on traditional favorite whoopie pies.
We finally took our Christmas tree down yesterday. Late, I know, but I was reluctant to toss out our “Danny DeVito tree” (as my Dad called it due to its short stature and wide girth) that had served us so well. I miss its lively green presence in the corner of our living room. No more candy canes, no more gold-colored ornaments and sparkly white lights, just a big empty space in the corner of our house, now (on the plus side, no more pine needles everywhere, either).
The supermarkets are already prepping for Easter (Valentine’s Day, too, but the egg-shaped candies and dye kits have me more surprised).
I’m not quite ready to begin sharing Easter recipes, or even Valentine’s Day recipes just yet, so today I have something that’s perfectly appropriate for any time of the year: Cookie Dough Whoopie Pies.
Andi (my 10-year-old sister) begged me to hand these all over to her before I’d even photographed them, but I resisted (and then Zach sent selfies of himself eating them to torture her once the photo-shoot was over).
Ultimately, all the pies went home with her, where I can imagine they were swiftly devoured. And I get it completely, because these things are delicious.
The cookie “shells” are soft, cakey, and very chocolaty (not very cookie-like at all, except for their shape). Taking a page from traditional gobs recipes, I used some shortening along with butter in the filling to keep the cookie dough from being far too sweet. Instead, it is a complementary, sweet filling that is unmistakably cookie dough.
I think they taste even better the next day, after chilling in the refrigerator overnight (but maybe that’s just because I’m used to enjoying them cold).
A word on the cookie dough…
This cookie dough filling is eggless, but recently raw flour has been linked to possible e. coli contamination. To eradicate the risk I highly recommend you use heat treated flour, as I do with my edible cookie dough and cookie dough bites.
More Cookie Recipes to Try:
- Oatmeal Cookies
- Peanut Butter Chocolate Sandwich Cookies
- Iced Oatmeal Cookies
- Donut Ice Cream Sandwiches
- Cookie Dough Oreos
Cookie Dough Whoopie Pies (Gobs)
- 1 cup granulated sugar
- ½ cup shortening like Crisco
- 1 large egg + 1 egg yolk
- ½ tsp vanilla extract
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup milk
- ½ cup butter softened to room temperature, 1 stick
- ⅓ cup vegetable shortening like Crisco
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ¼ cup milk
- 1 ½ cup heat-treated all-purpose flour If you can't find heat treated flour in the store, follow my instructions in my edible cookie dough post to heat treat your own.
- Preheat oven to 400F and line cookie sheet with parchment paper.
- In stand mixer (or in large bowl using hand mixer) beat together sugar and shortening on high speed until light and fluffy.
- Beat in egg and egg yolk, pausing to scrape down sides and bottom of bowl, until well-combined, and then stir in vanilla extract.
- In separate bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
- Measure out milk and set aside.
- Starting with flour-mixture, gradually stir flour mixture and milk into batter, alternating (add about ⅕ of dry mix, as soon as ingredients are combined stir in approximately ⅕ of the milk, and repeat until all ingredients are combined).
- Drop batter by 1 ½ Tbsp-sized spoonfuls onto prepared cookie sheet, spacing at least 2" apart.
- Bake 8 minutes, remove from oven and allow to cool at least 5 minutes before transferring to cooling rack to cool completely. Allow shells to cool completely before filing.
Cookie Dough Filling
- In KitchenAid (or with electric hand mixer) cream together butter and shortening on medium-speed until well combined (at least one minute).
- Add sugars and salt and beat until light and fluffy.
- Stir in vanilla extract, pause to scrape down sides and bottom of bowl with rubber spatula.
- Add 1 cup of the flour and stir until combined.
- Add milk, stir until combined, and then add the remaining ½ cup of flour, stirring until combined (scrape down the sides of the bowl to make sure well combined).
- Spread frosting onto bottom of one cookie and then sandwich with another evenly matched (similar sized) cookie. Alternatively you may fill a piping bag fitted with a large tip with the frosting and pipe it onto the cookies, which is what I did here).
- Refrigerate uneaten cookies in a sealed container.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.