Brownie Cookie Dough Whoopie Pies

I worked a youth retreat this past weekend and I always like to bake something for the kids that they will really enjoy so when I saw these, they went immediately on the list. We had such a great time learning about the Lord, singing, eating lots of yummy food and playing “Ninja.” Has anyone ever played that? It’s so fun!

Also, I should mention the cookie dough filling does not have any eggs in it, so no worries there.  These were a delicious, rich, sweet treat.  I mean what’s not to love about cookie dough sandwiched between two brownies! These would be a great treat for valentine’s or to take to a party.  I actually made these two days in advance and they stayed fresh and soft until I served them.

Brownie Cookie Dough Whoopie Pies
Source: Heat Oven to 350
Make 36 small whoopie pies, 15-18 large whoopie pies

Ingredients:
For the Brownie Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
1/2 tsp. salt
1 1/4 cups unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda

Directions:
Preheat oven to 350 degrees.  Cover baking sheets with parchment paper, set aside.

In a medium sized bowl, whisk together the flour,  salt, cocoa powder, baking powder & baking soda, set aside.

In the bowl of a stand mixer, beat together the butter, sugar & brown sugar until combined and light and fluffy.  Add in the vanilla.  With the mixer on low, add in the eggs one at a time, until fully incorporated.  Slowly add in the flour mixture just until combined.

Remove bowl from stand and shape dough into 1 inch sized balls for small cookies, or 1 1/2 tbsp. sized for large cookies. Place on the prepared baking sheets two inches apart and flatten the tops with your palm.  Bake for approximately 6 minutes for small cookies, or 8-10 minutes for large cookies.  Tops should be puffy, slightly cracked, but soft.  Allow cookies to cool on the baking sheet for 5 minutes then transfer to cooling rack to cool completely.

For the Cookie Dough Filling:
1 cup (2 sticks) unsalted butter, room temperature
2 tbsp. light  brown sugar, packed
2 1/2 cups flour
1 13 oz. container marshmallow creme
1 tsp. vanilla
1/2 tsp. salt
1/3 to 1/2 cup mini chocolate chips

Directions:
In the bowl of a stand mixer, beat the butter until fluffy.  Add in brown sugar and mix well.  Turn mixer to low and add in flour until combined.  Add in marshmallow creme, vanilla and salt and mix until fully incorporated. Remove bowl from stand mixer and stir in chocolate chips (I like more choc. chips so I used the 1/2 cup) until evenly distributed.

To Assemble:
Take one cooled cookie, and spoon approximately 1 tbsp. of filling for the small cookies and 3 tbsp. of filling for large cookies and spread evenly.  Top with another cookie.  Repeat for remaining cookies and store in an air tight container.