Cookie Whoopie Pie Recipe
Traditionally, whoopie pies are made by sandwiching a meringue-style frosting between two soft, cake-like cookies. Chef Corbin Tomaszeski’s version is more like an ice-cream sandwich made with highly addictive cookies. This may be an unconventional dinner party dish, but as Chef Corbin notes in his new cookbook In Good Company: Easy Recipes for Everyday Gatherings, nothing lights up people’s eyes quite like cookie sandwiches.
Cookie Whoopie Pie
1/2 cup (1 stick) butter, softened
1 cup packed brown sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1 1/4 cups oatmeal
3/4 cup chocolate chips
3/4 cup chopped pecans
2 cups vanilla ice cream
3/4 cup Oreo cookie crumbs
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat until light and fluffy. Add egg and vanilla and beat until smooth.
In a medium bowl, combine flour, baking powder, baking soda, and salt and mix well. Add dry ingredients to the butter mixture and beat until just combined. Add oatmeal, chocolate chips, and pecans and beat until just combined.
Scoop 8 large balls of cookie dough onto the prepared baking sheet, 2 inches apart. Using a fork, gently flatten the cookie dough to a 1/2-inch thickness. Bake for 12–15 minutes, until golden. Remove from oven and set aside to cool completely.
To serve, scoop 1/2 cup ice cream onto the flat side of four cookies. Top with another cookie and roll each sandwich in the cookie crumbs.
Variation 1: Cookie Whoopie Pie with Toffee and Dried Cherries
Replace the nuts with dried cherries and replace the chocolate chips with crumbled toffee.
Variation 2: Cookie Whoopie Pie with Cream Cheese and Orange
Replace the ice cream with 1 cup whipped cream cheese mixed with 1 Tbsp icing sugar and 1/2 an orange zested.