Brownie Cookie Whoopie Pies: A Decadent Delight
Whoopie pies, those delightful little sandwich cookies with a creamy filling, get a serious upgrade in this recipe. We’re talking brownie cookies – rich, fudgy, and intensely chocolatey – embracing a light and fluffy marshmallow filling. These Brownie Cookie Whoopie Pies are the ultimate dessert mashup, combining the best of brownies, cookies, and whoopie pies into one irresistible treat. Prepare to be amazed!
This recipe breaks down into three main components:
* **The Brownie Cookies:** These aren’t your average cookies. We’re aiming for that classic brownie texture – chewy edges, fudgy centers, and a deep chocolate flavor. The secret? A generous amount of unsweetened cocoa powder and melted chocolate.
* **The Marshmallow Filling:** Light, fluffy, and perfectly sweet, this filling is the ideal complement to the rich brownie cookies. We’ll be using marshmallow fluff as the base, making it incredibly easy to prepare.
* **Assembly:** Putting it all together is the fun part! We’ll carefully sandwich the marshmallow filling between two brownie cookies, creating a whoopie pie that’s both delicious and visually appealing.
## Ingredients:
### For the Brownie Cookies:
* 1 cup (2 sticks) unsalted butter, melted
* 1 cup granulated sugar
* 1 cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 cup unsweetened cocoa powder
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup semi-sweet chocolate chips (optional)
### For the Marshmallow Filling:
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
* 1 (7 ounce) jar marshmallow fluff
* 2-4 tablespoons milk or cream
## Equipment:
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Ice cream scoop or cookie scoop (optional, for uniform cookies)
* Spatula or piping bag (for filling)
## Instructions:
### Part 1: Making the Brownie Cookies
1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
2. **Melt the Butter:** In a large mixing bowl, melt the butter completely. You can do this in the microwave in 30-second intervals, stirring in between, or in a saucepan over low heat. Be careful not to burn the butter.
3. **Add the Sugars:** Add the granulated sugar and brown sugar to the melted butter. Stir well until the sugars are fully incorporated and the mixture is smooth. The mixture will look slightly grainy at this stage, but don’t worry, it will smooth out as you continue.
4. **Incorporate the Eggs and Vanilla:** Add the eggs one at a time, mixing well after each addition. The mixture should become lighter in color and slightly fluffy. Stir in the vanilla extract.
5. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the mixture, which is essential for proper rising and flavor.
6. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough cookies. A few streaks of flour are okay at this point.
7. **Fold in Chocolate Chips (Optional):** If you’re using chocolate chips, gently fold them into the batter. This adds extra chocolatey goodness and a nice textural element to the cookies.
8. **Scoop and Bake:** Use an ice cream scoop or cookie scoop to portion out the dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading. If you don’t have a scoop, you can use a spoon to drop rounded tablespoons of dough onto the baking sheets. Slightly flatten the tops of the dough mounds with your fingers for more even baking.
9. **Bake:** Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. The cookies will continue to firm up as they cool. Be careful not to overbake the cookies, as they will become dry and crumbly. A toothpick inserted into the center of a cookie may still have a few moist crumbs attached.
10. **Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up and prevents them from breaking.
### Part 2: Making the Marshmallow Filling
1. **Cream the Butter:** In a large mixing bowl, cream the softened butter with an electric mixer until light and fluffy. This usually takes about 2-3 minutes. Make sure the butter is at room temperature for optimal creaming. Cold butter will be difficult to cream, and melted butter will result in a greasy filling.
2. **Gradually Add Powdered Sugar:** Gradually add the powdered sugar to the creamed butter, one cup at a time, mixing on low speed until combined. Be careful not to add the powdered sugar too quickly, as it will create a cloud of dust. Scrape down the sides of the bowl as needed to ensure that all of the powdered sugar is incorporated.
3. **Add Vanilla Extract and Marshmallow Fluff:** Add the vanilla extract and marshmallow fluff to the mixture. Mix on medium speed until well combined. The filling will be very thick at this point.
4. **Adjust Consistency:** Gradually add milk or cream, one tablespoon at a time, until the filling reaches your desired consistency. You want the filling to be light and fluffy, but still thick enough to hold its shape when piped or spread onto the cookies. Be careful not to add too much liquid, as this will make the filling too thin.
### Part 3: Assembling the Whoopie Pies
1. **Pair the Cookies:** Once the cookies are completely cooled, pair them up by size. This will ensure that your whoopie pies are uniform in appearance.
2. **Fill the Cookies:** Transfer the marshmallow filling to a piping bag fitted with a large round tip. Pipe a generous amount of filling onto the flat side of one cookie. Alternatively, you can use a spatula to spread the filling onto the cookie.
3. **Sandwich Together:** Top the filling with another cookie, flat side down. Gently press down to spread the filling evenly to the edges of the cookies. Be careful not to press too hard, as this will cause the filling to squish out.
4. **Chill (Optional):** For best results, chill the whoopie pies in the refrigerator for at least 30 minutes before serving. This will allow the filling to firm up and the cookies to soften slightly. However, they are delicious served immediately as well!
## Tips and Variations:
* **Cocoa Powder:** Use a good quality unsweetened cocoa powder for the best flavor. Dutch-processed cocoa powder will give a darker and richer flavor than natural cocoa powder.
* **Chocolate Chips:** Experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate.
* **Extracts:** Try using different extracts in the cookies or filling, such as almond extract, peppermint extract, or coffee extract.
* **Sprinkles:** Decorate the whoopie pies with sprinkles, chocolate shavings, or chopped nuts.
* **Filling Variations:** Get creative with the filling! Try adding peanut butter, Nutella, or cream cheese to the marshmallow filling.
* **Espresso Powder:** Adding 1-2 teaspoons of espresso powder to the brownie batter will enhance the chocolate flavor.
* **Salted Caramel:** Drizzle salted caramel sauce over the marshmallow filling before sandwiching the cookies together for an extra decadent treat.
* **Storage:** Store the whoopie pies in an airtight container in the refrigerator for up to 3 days. They are best enjoyed within the first 24 hours.
## Troubleshooting:
* **Cookies are too dry:** This is usually caused by overbaking. Make sure to bake the cookies for the correct amount of time and check them frequently. You can also try adding a tablespoon or two of milk or cream to the batter to add moisture.
* **Cookies are too flat:** This is usually caused by too much butter or sugar in the batter. Make sure to measure the ingredients accurately. You can also try chilling the dough for 30 minutes before baking to help the cookies hold their shape.
* **Filling is too thin:** This is usually caused by adding too much liquid. Add powdered sugar, one tablespoon at a time, until the filling reaches your desired consistency.
* **Filling is too thick:** This is usually caused by not adding enough liquid. Add milk or cream, one tablespoon at a time, until the filling reaches your desired consistency.
## Nutritional Information (Approximate, per Whoopie Pie):
* Calories: 350-450
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 60-80mg
* Sodium: 150-200mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 3-5g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
## Conclusion:
These Brownie Cookie Whoopie Pies are a fun and delicious treat that’s sure to impress. The combination of rich brownie cookies and fluffy marshmallow filling is simply irresistible. Whether you’re baking for a special occasion or just want to indulge in something sweet, this recipe is a winner. So, gather your ingredients, preheat your oven, and get ready to create some truly amazing whoopie pies! Enjoy!