Chocolate Swirl Cookie Butter Whoopie Pies (Daring Bakers December '13: Whoopie Pies)

Well, my friends, Christmas is over.

I hope everyone is recovering from the festivities.

And the cooking.

And baking.

And cleaning.

And running around like the anecdotal chicken with the dislodged head...

After several days of intense dessert making, I was ready to get back into the kitchen and make something a little less...complicated.

The time investment to reward ratio is high - making this a perfect treat for those time when you want something sweet but don't feel like logging a whole afternoon in the kitchen. Start to finish - this mini project took less than an hour.

When I was young, Whoopie Pies seemed to be somewhat of a regional snack. They were ubiquitous to bake sales and other gatherings here in the northeast. With the advent of the interwebs, these treats have spread in popularity - with good reason. After all, what's not to love about two soft cake-like cookies sandwiching a creamy filling.

For this month's Daring Baker Whoopie Pie challenge, I had visions of incorporating that jar of Trader Joe's cocoa swirl cookie butter that was sitting in the pantry. King Arthur Flour had a recipe for a peanut butter Whoopie Pie that seemed like it would take well to the cookie butter substitution. A simple egg-nog flavored cream cheese frosting was all that was needed to call these complete.

Chocolate Swirl Cookie Butter Whoopie Pies
Adapted from

10 ounces (2 1/4 cups) white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
4 ounces (8 Tbs) unsalted butter, room temperature
3 1/4 ounces (1/2 cup) brown sugar
5 5/8 ounces (3/4 cup) Trader Joe's cookie & cocoa swirl cookie butter (or Nutella, or peanut butter...)
2 Tsp vanilla extract
2 large eggs, room temperature
12 fluid ounces (1 1/2 cups) buttermilk
6 ounces (1 cup) chocolate chips

8 ounces cream cheese, room temperature
16 ounces (4 cups) confectioner's sugar, sifted
1 tsp egg nog flavoring

To make the cookie:
Preheat the oven to 375F. Line two large baking sheets or rimmed half sheet pans with a Silpat mat or parchment paper.

Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Set aside.

Place the butter, cookie butter, brown sugar and beat on medium speed until well-creamed and airy. (~ 3 minutes). Scrape down the bottom and sides of the bowl. Add the vanilla and beat in until well combined.

Add the first egg and beat on medium speed for about one minute - making sure the egg is well incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the second egg, beating for another minutes & once again scraping down the bowl.

Add 1/2 of the dry ingredients. Beat on low speed, until just combined. Add half the buttermilk - mixing again to just combine. Scrape down the bowl once again. Add the remainder of the dry ingredients, followed by the rest of the buttermilk. Mix at low speed just until the ingredients are fully incorporated into the mix. Stir in the chocolate chips.

Using a muffin scoop (1/4 cup), scoop generous scoopfuls onto the prepared baking sheets - making sure to leave ~1 1/2 inches between them. Try to scoop out 16 dollops - add a little extra to the top of the batter if needed.

Bake for ~12-14 minutes. A toothpick inserted in the center should come out clean and the cookie will spring back lightly to the touch. Remove from the oven and transfer to a rack to cool. (Cookies should be allowed to cool completely before filling).

To make the filling:
Place the cream cheese and one half of the sifted sugar into the bowl of a stand mixer. Beat on medium speed until the ingredients are well-combined - about 2 minutes. Scrape down the sides and bottom of the bowl with a spatula before proceeding. Add the flavoring and the rest of the sugar, beating on slow speed until the frosting is smooth and spreadable.

Place ~3-4 Tbs of filling on the bottom of one half of the cookies. (Divide the filling evenly among the cookie bottoms - extra filling is never an issue!) Place a second cookie over the filling to create a sandwich.

This post participate in The Daring Bakers. The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"


  1. The cookie butter and eggnog combination sounds delicious! Your whoopies look great! Great job on the challenge, and thanks for playing along!

  2. It's been SO hot for weeks here, I haven't cooked or baked a single thing in december! Have a great beginning of 2014 Cher! Looking forward to sharing whoopie pies next year!

  3. Obviously I need to find a Trader Joe's in Canada (impossible?) because all I keep hearing about is cookie butter! I bet these were delicious


Post a Comment

Hi - Thanks for stopping by. I'd love to hear from you!

Due to the high number of weirdo SPAM comments I have been receiving, I have turned comment moderation back on for the time being... Comments may show a slight delay.

Popular posts from this blog