Chocolate Chip Whoopie Pies are soft baked chocolate chip cookies sandwiching fluffy buttercream frosting to make the perfect dessert sweet treat.
There are certain combination flavors that make your day exponentially better. Chocolate and peanut butter, peanut butter and jelly…. chocolate chip and buttercream? Absolutely! Say Hello to Chocolate Chip Whoopie Pies!
So, to give you a little back story, my friend Khris would bring these plates of amazing soft baked chocolate chip cookies into work. She didn’t bring them in often enough (should have been daily) but when she did they were always the biggest hit! Soft, buttery, delicious… just perfect! So after a while, me being the foodie that I am, I had to ask her for her super secret recipe. I had to know how she made these cookies as amazing as they were. I expected this elaborate, recipe with a combination of ingredients I’d never heard of before, because how else could you explain these little discs of happiness and joy? These are not your average chocolate chip cookies so she obviously possessed magical powers or had a bippity boppity boo wand hidden in her kitchen pantry… obviously this is the only explanation! Come to find out, Khris uses the Toll House chocolate chip cookie recipe from the back of the morsel package but makes a couple of her own tweaks to it. At first, I didn’t know what to make of this information because first, I thought she had magical powers and also because the changes she had made make the cookies, made them a little healthier. Well, as healthy as a chocolate chip cookie could probably be. But these cookies were absolutely divine and anytime she brought them in for us, I always wanted to be good and only have one or maybe two cookies (#helloweightwatchers) and in the end I would have like 14 cookies (#goodbyeweightwatchers) and I couldn’t even feel guilty about it because they tasted that darn good.
Then, my friend Khris decided to raise the bar and started making whoopie pies out of her amazing chocolate chip cookies. What??? Chocolate Chip Whoopie Pies??
That was it, work was done for the day, you couldn’t concentrate on anything other than sneaking into the office break room to steal another handful of sugar and love. How do you not love chocolate chip cookies with frosting smashed in between?
Unfortunately, I don’t work with my friend anymore. But that does not mean that I don’t miss her and her cookies. So this recipe is my nod to her and her amazing idea to combine these two elements into one. The cookie recipe is one that we probably all know with just a couple changes made to it and you can always use store-bought frosting but this is my recipe for buttercream frosting and I promise that combining the two is a life-changing event.
Okay maybe I went too far with that one.
So next time you are craving chocolate chip cookies, don’t forget to smush some frosting in between them and make Chocolate Chip Whoopie Pies . Trust me, you will will thank me (and Khris!) for it later.
** You can find the original Toll House Cookie Recipe HERE!**
Please leave me a comment and let me know what you think… or just say Hi! I love hearing from you!!
Chocolate Chip Whoopie Pies
For the Cookies
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup Country Crock butter spread 2 sticks
- 3/4 cup sugar
- 3/4 cup brown sugar packed
- 1 tsp vanilla extract
- 2 large egg whites
- 12 oz package chocolate morsels
For the Buttercream Frosting
- 3 cup confectioners sugar
- 1 cup butter
- 1 tsp vanilla extract
- 1 - 2 tbl whipping cream
- Start by preheating oven to 375 degrees and line a baking sheet pan with parchment paper. Set pan aside
- Combine flour, baking soda and salt in small bowl and set aside. In a large mixing bowl, beat Country Crock, granulated sugar, brown sugar and vanilla extract until creamy. Add in egg whites, one at a time, beating well after each addition.
- Slowly beat in flour mixture. Stir in morsels and then drop by rounded tablespoon onto parchment lined, ungreased baking sheets.
- Bake for 9 to 11 minutes then cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Once cookies are complete cooled, make your buttercream frosting. In a large bowl, mix together sugar and butter. Once ingredients are combined, mix on medium speed for at least 3 minutes.
- Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed. Refrigerate for 10 - 20 minutes depending on spreading consistency.
- To assemble, spread a rounded tablespoon filling on flat sides of cookie and top with a second cookie