Description
These Halloween Whoopie Pies are festive, chocolatey sandwich cookies filled with creamy, colorful vanilla buttercream. Perfect for spooky celebrations, the moist cocoa cookies paired with smooth buttercream frosting and decorative sprinkles make a delightful treat for kids and adults alike.
Ingredients
Scale
Chocolate Cookies
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (room temperature)
Vanilla Buttercream
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- Orange & yellow gel food coloring (optional)
- ¼ – ½ cup Halloween sprinkles
Instructions
- Make the Chocolate Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes a few minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Combine Ingredients Gradually: Gradually add one-third of the flour mixture to the butter mixture on low speed. Then add half of the milk. Repeat by adding half the remaining flour mixture and the rest of the milk, finishing with the remaining flour mixture, mixing just until combined to avoid overmixing.
- Scoop and Bake: Use a large cookie scoop (about 3 tablespoons of batter) to portion the dough onto the prepared baking sheets, spacing them to allow for spreading. Bake in the preheated oven for 10-12 minutes until the cookies are puffed and bounce back when gently touched.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely to prevent sogginess.
- Prepare Vanilla Buttercream: In a stand mixer or large bowl, beat the room temperature butter on medium-high speed for about 5 minutes until light and fluffy, creating a smooth base for the frosting.
- Add Powdered Sugar: Gradually incorporate the powdered sugar on low speed until fully blended, to avoid a sugar cloud while mixing.
- Add Flavorings and Cream: Mix in vanilla extract, salt, and heavy cream, then increase speed to medium-high and beat for another 3 minutes until the buttercream is smooth and fluffy.
- Color the Buttercream: Add a few drops of orange and yellow gel food coloring and mix until you reach a festive Halloween shade.
- Assemble Whoopie Pies: Spread or pipe a generous amount of buttercream onto the flat side of one chocolate cookie using a piping bag or spatula.
- Create the Sandwich: Place another cookie on top of the buttercream to form a sandwich.
- Decorate Edges: Pour Halloween sprinkles onto a small plate and roll the exposed edges of the buttercream in the sprinkles to decorate and add a festive touch.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results.
- Do not overmix the cookie batter to keep the cookies tender.
- You can store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute butter and milk with plant-based alternatives and use egg replacer.
