Preheat the oven to 375, then start by creaming together your butter and sugar for a few minutes on high.
Add in the vanilla and the egg, mix.
In a separate bowl, combine the dry ingredients and whisk to “sift”.
Alternate adding the dry ingredients and the milk until combined, scrape the bowl, and mix again. It’s very important that ALL of the mixture be completely mixed because if there is any butter residue, the batter will have cracks and separate when baked.
Scoop the batter onto baking sheets lined with parchment paper, 4 large scoops per baking sheet to allow plenty of room for spreading.
Bake for 10-12 minutes (7-9 minutes for minis). Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Once the cookies are completely cool, you can fill them with the filling of your choice. I chose to do a vanilla bean buttercream but I love using marshmallow fluff, or fluff mixed with buttercream.
I made these pretty red, white, and blue swirls by “painting” 3 red and 3 blue alternating stripes on the inside of the piping bag before filling it with the frosting.
Add your own touch by adding any color, or rolling them in sprinkles or chocolate chips!
Whoopie Pie Recipe
Yield: 7-8 large whoopie pies, 16-20 mini whoopie pies
Bake time: 20 minutes
Total time: 30 minutes
1/2 c unsalted butter, room temperature
1 c sugar
1 tsp vanilla
1 c. whole milk
1/2 tsp salt
1 1/2 tsp baking soda
2 c flour
1/2 dark cocoa powder
1 1/2 c butter, room temperature
1 tbsp vanilla bean paste
1/4 tsp salt
4 1/2 c powdered sugar
1 tbsp liquid hazelnut coffee creamer
- Preheat oven to 375. Cream together butter and sugar.
- Add egg and vanilla.
- In a bowl, combine dry ingredients, whisk to mix.
- Alternate adding milk and dry mixture until combined. Scrape the bowl and mix again.
- Scoop 4 large scoops per baking sheet, lined with parchment paper. Bake 10-12 minutes.
- Allow to cool 5 minutes on baking sheets, then transfer to cooling rack.
- Once completely cool, pipe filling and top with second cookie.
- Store in an airtight container at room temperature or in a fridge. They’ll last about a week.
- Whip butter on high for 3 minutes.
- Add salt and vanilla. Add powdered sugar, one cup at a time, mixing on low between additions.
- Add creamer and mix on high for a few more minutes.