Mini Whoopie Pies Recipe
Our customer favorite! Price Varies
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookies
Filling
Method
Cookies
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- 3
Cream Butter and Sugars
In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- 4
Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined.
- 5
Combine Wet and Dry Ingredients
Gradually mix in the dry ingredients until just combined. Do not overmix.
- 6
Drop Dough onto Baking Sheet
Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 7
Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are set. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Filling
- 8
Prepare the Filling
In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 9
Assemble the Whoopie Pies
Once the cookies are completely cooled, turn half of them upside down. Spread a generous amount of filling on the flat side of each cookie and top with another cookie, flat side down.
- 10
Chill and Serve
Refrigerate the assembled whoopie pies for at least 30 minutes before serving to allow the filling to set.
