Cookie Dough Whoopie Pies are the ultimate indulgence, combining the nostalgic charm of cookie dough with the soft, pillowy texture of classic whoopie pies. Each bite delivers a rich, buttery flavor with a hint of sweetness, perfectly balanced by the creamy, decadent filling.
Ready in just 52 minutes, these treats are surprisingly simple to make yet feel like a gourmet dessert. The contrast between the tender cake-like exterior and the smooth, luscious center creates a delightful sensory experience that’s impossible to resist.
These whoopie pies are not just a dessert—they’re a celebration of textures and flavors. The chewy, golden edges give way to a soft, melt-in-your-mouth center, while the filling adds a velvety richness that ties it all together. Perfect for sharing or savoring solo, they’re a crowd-pleaser that’s sure to spark joy. With 16 generous servings, you’ll have plenty to enjoy and share, making them ideal for gatherings or a sweet treat to brighten your day.
Ingredients for Cookie Dough Whoopie Pies
- For Chocolate Cookie Shells:
- 1 cup (200 g) granulated sugar
- ⅓ cup (75 g) unsalted butter, softened (5 ⅓ Tablespoons)
- 1 large egg, room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup (118 ml) buttermilk (or substitute with ½ cup milk + ½ Tablespoon lemon juice or vinegar)
- 2 cups (250 g) all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (118 ml) steaming hot water
- For Cookie Dough Filling:
- 1 ¾ cups (215 g) all-purpose flour (heat-treated for safety, see instructions)
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cups (250 g) light brown sugar, firmly packed
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2-3 Tablespoons whole milk (adjust for desired consistency)
- ½ cup (85 g) semisweet chocolate chips (use a mix of mini and regular for texture)
Step-by-Step Instructions
- Preheat and Prepare: Arrange the oven rack to the center and preheat the oven to 450°F (235°C). Line several baking sheets with parchment paper and set aside.
- Make the Cookie Batter: In a large mixing bowl, combine granulated sugar, softened butter, egg, and vanilla extract. Beat until pale yellow and well-combined. Stir in buttermilk until incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the flour mixture and hot water to the butter/sugar mixture. Begin and end with the flour mixture, stirring after each addition. The batter will be thin like cake batter.
- Bake the Cookies: Drop the batter by 1 ½ Tablespoon-sized scoops onto the prepared baking sheets, spacing them at least 2 inches apart. Bake for 5 minutes on the center rack. Remove and let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
- Heat-Treat the Flour: For the filling, place the flour in a microwave-safe dish and heat in 10-second intervals until an instant-read thermometer registers at least 160°F (72°C). Allow the flour to cool before using.
- Make the Cookie Dough Filling: In a mixing bowl, combine softened butter, brown sugar, granulated sugar, vanilla extract, and salt. Beat until creamy and well-combined. Gradually add the heat-treated flour, then slowly mix in milk until the dough is spreadable. Fold in chocolate chips.
- Assemble the Whoopie Pies: Pair off chocolate cookies of similar sizes. Scoop, spread, or pipe the cookie dough filling onto the bottom of one cookie, then sandwich with another. Repeat until all cookies are filled.
Storage and Reheating Tips
Store your Cookie Dough Whoopie Pies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze for up to 3 months. To enjoy them warm, microwave for 10-15 seconds or let them come to room temperature if frozen.
Serving Suggestions
These whoopie pies are perfect on their own, but you can elevate them by dusting with powdered sugar or drizzling with melted chocolate. Pair them with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for an extra treat.
Recipe Variations
Try swapping the semisweet chocolate chips for white chocolate, peanut butter, or dark chocolate chips in the filling. For a nutty twist, add chopped walnuts or pecans. You can also experiment with different cocoa powders for a unique flavor profile.
Time-Saving Tips
To save time, prepare the cookie dough filling while the chocolate shells are baking. Use a cookie scoop for evenly sized shells and a piping bag for quick and neat filling application. If you’re short on time, skip the heat treatment of the flour by using heat-treated flour available in stores.
Equipment Guidance
For best results, use a stand mixer or hand mixer to ensure the cookie dough filling is smooth and creamy. A cookie scoop will help you achieve uniform shells, and a piping bag with a round tip makes filling the whoopie pies a breeze. Don’t forget parchment paper for easy cleanup!
Cookie Dough Whoopie Pies
Ingredients
For Chocolate Cookie Shells
- 1 cup granulated sugar (200 g)
- ⅓ cup unsalted butter softened (5 ⅓ Tablespoons)
- 1 large egg room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk (118 ml)
- 2 cups all-purpose flour (250 g)
- ½ cup natural cocoa powder (50 g)
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup steaming hot water (118 ml)
For Cookie Dough Filling
- 1 ¾ cups all-purpose flour (215 g)
- 1 cup unsalted butter softened (226 g)
- 1 ¼ cups light brown sugar firmly packed (250 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2-3 Tablespoons whole milk
- ½ cup semisweet chocolate chips I use a blend of mini and regular-sized (85 g)
Instructions
- Arrange rack to center of oven and preheat oven to 450F (235C) and line several baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine sugar, butter, egg, and vanilla extract and beat until pale yellow and well-combined.
- Add buttermilk and stir until combined.
- In a separate bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- With mixer on low-speed, alternate adding the flour mixture and the hot water (be careful not to splash yourself!) to the butter/sugar mixture, beginning and ending with the flour mixture and stirring after each addition (I add the flour in 3 parts and the water in 2). Stir until batter is smooth and combined (it will be thin like a cake batter).
- Drop cooking batter by 1 ½ Tablespoon-sized scoops onto prepared baking sheet, spacing at least 2” apart.
- Bake for 5 minutes in center rack of oven then remove and allow to cool on baking sheet for at least 10 minutes before carefully removing to cooling rack to cool completely before filling.
- Cookie Dough Filling
- Heat treat your flour: Place flour in heap in a microwave safe dish and heat in 10-second intervals until an instant read thermometer inserted into the heap registers at least 160F (72C). Allow flour to cool before proceeding.
- Combine butter, sugars, vanilla extract and salt and use an electric mixer to beat together until creamy and well-combined.
- Gradually add flour until completely combined.
- With mixer on low speed, slowly add milk until the dough reaches a spreadable consistency.
- Fold in chocolate chips.
- Assembly
- Pair off chocolate cookies of similar sizes.
- Scoop, spread, or pipe cookie dough filling onto the bottom of one cookie, then sandwich with another similar-sized cookie. Repeat until all cookies have been filled.