Cookie Butter Whoopie Pies

Two saucer-shaped cake in the shape of a cookie in the flavor a cookie butter or speculoos with a fluffy and chocolaty middle.

Whoopie pies are a traditional New England confection that are cake that is in a shape of a cookie with a filling. Traditional they are chocolate cake/cookie with a vanilla filling or marshmallow.

These are not a traditional flavor, they have one of the best creation ever, Cookie Butter cake like cookie with a bittersweet chocolate whipped ganache. The sweetness of the cookie butter is a great combination with the bittersweet middle.

I'm making these for Pi Day 3/14, Pi as in 3.14159265359 the number is infinity. 

If you like this you might like these recipes:
Soft-Baked Speculoos Cookies
Cookie Butter Chocolate Chip Cookies

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Cookie Butter Whoopie Pies

Time 

Prep: 15 minutes
Baking: 10 to 12 minutes
Cooling: 60 to 75 minutes

Ingredients

Whoopie Pies
3 cups Unbleached All Purpose Flour
3/4 cups (1 1/2 stick) Unsalted Butter, softened 
1 cup  Dark Brown Sugar, packed
1 1/2 cups Smooth Cookie Butter
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Ginger
2 large eggs, room temperature 
1/2 cup Buttermilk or regular milk
2 teaspoons Pure Vanilla Extract
1 teaspoon Fine Sea Salt 

Whipped Ganache Filling 
8 ounces semi-sweet or bittersweet chocolate, chopped
1 cup heavy cream or heavy whipping cream
pinch of sea salt



1. Break up the chocolate bar into small pieces.  Bring heavy cream or heavy whipping cream to a low boil on medium-high heat. Pour over chocolate and sea salt. Let stand for 10 minutes. Do not stir. Whisk ganache until smooth and shiny.  Let cool to room temperature for at least 2 to 3 hours, depending on the temperature of your kitchen. To whip, beat ganache with a mixer for 3 to 4 minutes until pale and fluffy. Chill for thirty minutes.
2. In a medium size bowl, combine flour, sea salt, cinnamon, ginger and baking soda. In a large bowl, cream together butter and brown sugar until light and fluffy, 3 to 4 minutes. Scrap the sides of the bowl.
3. Beat in eggs and cookie butter until well incorporated.  Lower the speed of your mixer and alternate milk and flour mixture in 3 parts. Scrap the sides of the bowl.  Cover and chill for at least 1 to 2 hours.
4. Preheat oven to 325 degrees and cover two to three cookie sheets with parchment paper.
5. Drop about 2 tablespoons worth of batter on prepared cookie sheets. Leaving about 2 inches apart. You might need to shape the dough, just wet fingertips and smooth out. Bake for 10 to 12 minutes until lightly golden brown but not completely set in the middle.
6. Let cool on the cookie sheet for 10 minutes then transfer to wired rack to completely cool.
7. To assemble whoopie pies, pipe or spoon on whipped ganache on one cookie then gently press on other cookie. Store in an airtight container and keep in a cool place.

Tip: Keep the dough chilled between scooping out so they won't have too much spreading.
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