I found this recipe in Butter last year, but in the cookbook it’s called the “homemade you know what”. I took a cursory glance over the recipe and assumed that I did know what: homemade oreos. Clearly I was wrong.
Wrong, but not upset- to be honest, I probably wouldn’t have made these if I had known what they were, which would have been a very sad mistake. Half cookie, half inside-out cake, all chocolate and vanilla deliciousness. I highly recommend these, even if you’ve never before been called to make whoopie (pies). Ha, see what I did there?
- 3 cups all-purpose flour
- 3/4 cup dutch-processed cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1 1/2 cup butter, room temperature
- 2 cups granulated sugar, with extra for coating the cookies
- 2 large eggs
- 1 tsp vanilla
For the filling:
- 1 cup butter, room temperature
- 2 cups icing sugar
- 1 Tbsp vanilla
- Preheat oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium bowl, sift the flour, cocoa, baking soda, salt, and baking powder. Set aside.
- Cream butter and sugar together on medium high until light and fluffy, occasionally scraping down the sides of the bowl. Add eggs and vanilla one at a time and combine after each addition, scraping down the sides of the bowl.
- Turn mixer to low and add dry ingredients, mixing until fully combined. Scoop out 24 equal portions of dough* using a medium ice cream scoop, and drop onto lined cookie sheets about 1 1/2 inches apart. Fill a small bowl with granulated sugar.**
- Press a flat bottomed glass or mug onto a portion of dough to make it sticky, then dip the glass into the bowl of sugar to coat, then back to the portion of dough to transfer the sugar. Repeat for all cookies.
- Bake for 15 to 17 minutes, or until cookies are firm around edges but slightly soft in the middle. Transfer to a wire rack and cool completely.
- While the cookies cool, prepare the filling by creaming butter and icing sugar on medium-high until the mixture is pale in color. Add the vanilla, and increase the speed to high, mixing for 8-12 minutes until filling is light and fluffy.
- Once the cookies have cooled, turn half of them bottom side up. Scoop 2 Tbsp of filling onto each, then top with remaining cookies, pressing down lightly until buttercream has spread to the edges of the cookies.
- *Using this recipe for 12 cookies yields massive, whoopie pie sized cookies. I (and the people I shared these with) were perfectly happy with that. If you would like less giant and more human portion sizes, feel free to use a smaller scoop and make more cookies. Just make sure you have an even number of scoops, and check the oven earlier!
- **I ran out of sugar (like the amateur baker I am) and did not top the cookies with sugar in the end. I didn’t feel that anything was missing, although the cookies likely rose more with my version than they would have otherwise. Do what you wish here- either way is magnificent.