Chocolate Chip Cookie Dough Whoopie Pies

Preheat the oven to 180 C/350 F and line 2 baking trays with parchment paper or a Silpat liner.

Sift the flour, cocoa, bicarb/baking soda and sugars into a large bowl and stir until combined. Leave to one side.

Place the milk (1/3 cup to begin with but you may need to add up to 1/2 cup later, if required), oil, egg and vanilla extract into a medium sized bowl and beat with a fork until combined. Pour into the dry ingredients and mix gently until you have a thick batter. It should hold its shape enough that your whoopie pies won’t spread out all over the trays. Don’t be tempted to over mix. Once the batter is together, stop. Otherwise they will have an odd consistency.

Place level tablespoons of batter onto your baking trays, 2 inches apart. Place in the oven for 10-12 minutes until risen, springy to the touch and an inserted skewer comes out clean. Then remove trays from oven and set them on a rack. Leave whoopie pies to cool on the trays for at least 10 minutes, before transferring to a wire rack to cool completely.

Once cooled, it’s time to make the filling! Place the butter and sugar into a medium bowl and beat until light and fluffy, about 2 minutes on medium-high speed. Add the flour and fold in gently. Add in the vanilla extract and marshmallow creme. Stir until combined and smooth. Add in the chocolate chips and stir until evenly distributed.

Take one half of your whoopie pie and place a heaped tablespoon of filling on the bottom of each. Then place another whoopie pie on top of the filling and squish together very slightly. Repeat until you have 12 sandwiches.

Whoopie pies will keep in an airtight container at room temperature for 2 days, or in the fridge for 4 days. Bring to room temperature before serving.

Recipe adapted from The Cookie Dough Lover’s Cookbook.