Mix-and-Match Whoopie Pies

Make the batch just the way you like them!

Related To:
KK_13_0417_FNM_306.tif

KK_13_0417_FNM_306.tif

Photo by: Kang Kim

Kang Kim

1. Pick a cookie flavor.

VANILLA: Whisk 2 3/4 cups flour, 1 teaspoon baking soda and 3/4 teaspoon each baking powder and salt in a bowl. In a separate bowl, beat 1 stick softened butter, 1 1/3 cups granulated sugar and 2 teaspoons vanilla with a mixer on medium-high speed until fluffy; beat in 1 egg. On low speed, beat in the flour mixture in 3 batches, alternating with 2/3 cup buttermilk in 2 batches; beat until just combined.

CHOCOLATE: Whisk 2 cups flour, 2/3 cup unsweetened cocoa powder (not Dutch process) and 1 teaspoon each baking soda and salt in a bowl. In a separate bowl, beat 10 tablespoons softened butter, 1 1/4 cups light brown sugar and 1/2 teaspoon vanilla with a mixer on medium-high speed until fluffy; beat in 1 egg. On low speed, beat in the flour mixture in 3 batches, alternating with 1 cup buttermilk in 2 batches; beat until just combined.

2. Bake the cookies.

Line 3 baking sheets with parchment paper and lightly coat with cooking spray. Scoop 16 mounds of batter onto the baking sheets, about 2 inches apart (about 2 tablespoons batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely.

3. Make the filling.

Beat 1 stick softened butter with a mixer on medium speed until fluffy; gradually beat in 1 cup confectioners' sugar. Gradually beat in 2 tablespoons milk, then another 1 cup confectioners' sugar; beat until smooth, about 3 minutes. Mix in 1/2 teaspoon vanilla. Fold in one of the following (or leave as is for vanilla filling):

*2 tablespoons seedless raspberry jam
*2 tablespoons cocoa powder dissolved in 2 tablespoons hot water
*2 1/2 tablespoons lemon curd
*1/4 cup dulce de leche or thick caramel sauce

4. Assemble the whoopie pies.

Sandwich about 2 tablespoons filling between 2 cookies; repeat with the remaining cookies and filling. Roll the edges in any of the following:

*Crushed cookies
*Sprinkles
*Chopped nuts
*Crushed graham crackers
*Crushed pretzels
*Toasted shredded coconut
*Chopped candy bars
*Mini chocolate chips
*Chopped white chocolate

Photograph by Kang Kim

Keep Reading

Next Up

Mix-and-Match Mashed Potatoes

Give the essential side dish a new spin with this step-by-step guide from Food Network Magazine.

Thickening Fruit Pies — Thanksgiving Tip of the Day

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

How Do You Like Your Peanut Butter Pie?

With chocolate crust, graham cracker crust, ice cream or cream cheese-peanut butter filling? (There's no wrong answer, really.)

Make and Freeze Pie Dough — Thanksgiving Tip of the Day

If you're using homemade pie crusts, make the dough now and freeze it in freezer bags for Thanksgiving.

Non-Pie Desserts That Will Take the Cake This Thanksgiving

Switch up your usual Thanksgiving dessert traditions by introducing sweet cakes to the spread with Food Network's must-have holiday recipes.

How to Roll and Crimp Pie Dough: A Step-by-Step Guide

Follow these easy steps for success every time you roll and crimp pie dough.

Latest Stories