CHOCOLATE WHOOPIE PIES with STRAWBERRY FILLING

Treat yourself and your loved ones or even win over an enemy or two with my Strawberry Chocolate Whoopie Pies.  They are the perfect combination of a decadent, moist, and tender chocolate cake like cookie sandwiched together with a delicious bright tasting filling crafted with Her Copper Kitchen’s freeze dried strawberries.  You can even switch things up and customize your filling using our freeze dried raspberries, bananas or even orange slices.

INGREDIENTS

For the Whoopie Pie Cookies:

• 1 2/3 cups flour

• 2/3 cup cocoa powder

• 1 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup butter, room temperature

• 1 cup lightly packed brown sugar

• 1 large egg, room temperature

• 1 tsp vanilla extract

• 1 1/4 cups buttermilk, room temperature

For the Icing Filling:

• 3 cups icing sugar, sifted

• 1 cup butter (not margarine!), room temperature

• Pinch of salt

• 1/2 tsp vanilla

• 2 tbsp heavy cream

• 1 cup (or more to taste) crushed freeze dried strawberries, raspberries, bananas or orange slices

DIRECTIONS

Whoopie Pie Cookies:

1. Preheat your oven to 375°F. Prepare 2 large baking sheets by lining with parchment paper.

2. Sift the flour, cocoa, salt and baking soda into a medium sized bowl.

3. In a stand mixer or using a hand blender, beat the butter and brown sugar on low for one minute. Scrape the sides of the bowl and then increase the speed to medium high and beat for an additional 3-5 minutes until it becomes a light tan colour and is fluffy. You will want to scrape the sides of the bowl with a spatula once in awhile. Add in the egg and vanilla and beat on for another 3 minutes.

4. Slowly add half of the buttermilk and then the flour mixture to the butter mixture and beat on low until combined. Again, scrape the sides of the bowl with a spatula. Add the rest of the buttermilk and flour, and beat until very well blended. Your dough should be fluffy and gooey like a very thick cake or pancake batter.

5. Using a tablespoon or spring-loaded cookie scoop, drop spoonfuls of the batter about 2” apart onto the parchment lined baking sheets.

6. Bake for 10-11 minutes, or until cookie tops look dry and spring back slightly when pressed gently.

7. Remove from oven and let the cookies cool on the pans for 4-5 minutes before transferring to a wire cooling rack to cool completely.

Filling:

1. In a bowl or stand mixer, add the icing sugar and butter. Mix on low speed until icing sugar is blended in well.

2. Increase the speed to medium and beat until the mixture is completely smooth, about 3-5 minutes. Again, make sure to scrape down the sides and bottom of the bowl once in awhile.

3. Add the salt, vanilla, and cream and beat for another minute or two until light and creamy.

4. Stir in the crushed freeze dried fruit of choice and mix well. As the dried fruit will absorb moisture, you may need to add more cream.

Assemble your Whoopie Pie Cookies:

1. You can use either a tablespoon or piping bag to add a thick layer of filling to the flat bottom side of a cookie. Spread it out evenly and top with the flat bottom side of another cookie.
   

2. Store in an airtight container in the fridge for up to 3-4 days or at room temperature for a day.