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Mini Whoopie Pies

Mini Whoopie Pies

Nutrition Facts
  • cal. (kcal) 166
  • Makes: 24 servings
  • Yield: 24 sandwich cookies
  • Prep: 15 mins
  • Bake: 13 mins at 375°F per batch
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Ingredients

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Cookies
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
Filling
  • 2 cups confectioners' sugar
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • Orange food coloring

Directions

  1. Heat oven to 375 degrees . Line 2 or 3 large baking sheets with nonstick foil.
  2. Cookies. In medium-size bowl, whisk flour, cocoa, baking powder and salt. In a large bowl, beat together the butter and sugar until smooth. Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color. On low speed, beat in half of the flour mixture. Beat in milk and vanilla and then remaining flour mixture.
  3. Drop dough by level tablespoonfuls onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2-inch round (about 48 rounds total). Bake at 375 degrees for 12 to 13 minutes or until tops are dry. Cool completely.
  4. Meanwhile, prepare Filling. In a medium-size bowl, beat together confectioners' sugar, butter, 2 tablespoons water, vanilla and food coloring until smooth and desired color. Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling. Store in airtight container.

Nutrition Information for Mini Whoopie Pies

Servings Per Recipe: 24
PER SERVING: 166 cal., 7 g total fat (4 g sat. fat), 33 mg chol., 51 mg sodium, 26 g carb. (1 g fiber), 2 g pro.