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Double Chocolate Whole Wheat Whoopie Pies

Double chocolate. Just saying these two words gets my heart beating a little faster and my mouth watering. Add in some marshmallow buttercream and now we’re really talking. And guess what? There’s whole wheat in these cookies, too. It’s a bonus you won’t even know is there. Mini chocolate chips disguise the whole wheat’s texture and provide little bursts of chocolate throughout the delicious cookies – not to mention the gooey marshmallow buttercream middle. Yum! Double chocolate whole wheat whoopie pies are the perfect way to get your chocolate fix and some whole grains at the same time. Not that an occasion is necessary to make these tasty treats, but with Valentine’s Day coming up, there’s no reason not to.

I can’t begin to tell you how much my children love these whoopie pies. The attraction began with the chocolate cookie layers (they are my kids after all) and the pink frosting and sprinkles sealed the deal. Several sticky mouthfuls later, and a new cookie relationship was born. I can’t say I blame my kids – I think these taste great, too. And the cute cookies have been a requested afternoon snack for the past few days. I’m pretty sure I heard a “whoopie” or two as they were being eaten. I didn’t even bother to tell the kids that I had mixed some wholesome Hodgson Mill Whole Wheat Flour into these tasty little treats. The bumped-up nutrition they’re getting in each bite is my happy little secret.

To get started on some double chocolate whoopie pies of your own, whisk together the flours, cocoa, baking soda and salt into a medium-sized bowl.

Next, cream the butter and sugar together in a large bowl until light and fluffy. Add the egg and vanilla and mix until incorporated. At a low speed, add the flour mixture alternately with the milk in two batches, mixing just until blended.

Stir in 1/3 cup of mini chocolate chips. Looks promising doesn’t it? Just wait.

Drop small blobs of dough, about a tablespoon in size, onto parchment paper-lined baking sheets.

Bake at 425ºF for about 6 minutes, or until the cookies are springy to the touch.

Let the cookies cool on the sheets for 5 minutes and then transfer them to a rack to cool completely.

While the cookies are cooling, make the marshmallow buttercream filling. Begin by beating the butter and powdered sugar in a large bowl until the mixture is combined and uniformly crumbly. Next add the vanilla and marshmallow cream and mix together until blended and smooth. If you want to be festive for Valentine’s Day, tint the frosting pink at this time.

This frosting is seriously sticky. So much so, that spreading it with a knife is nearly impossible. To get the gooey marshmallow filling under control, I use a plastic gallon sized bag as a pseudo-pastry bag to pipe the frosting onto the cookies. It’s not hard to do and it makes clean up a breeze because you throw away the bag when you are done. Easy Peasy. I’ll show you how:

Start with getting a tall drinking cup and lining it with the plastic bag. The frosting is heavy, so be sure you have a cup that won’t tip over when the filling is added. My cup was tall enough, but I worried it might tip over, so I stuck it in a short cup to add some support. Fill up the bag with all of the lovely pink goo.

Take the bag out of the cup, press the air out of it and seal it shut. Then twist the top of the bag until you reach the frosting – thereby squeezing it to the bottom of one corner of the bag. If you have a clip handy, use it to keep the bag twisted. This isn’t crucial, but it’s helpful to keep the frosting from squishing back up to the top of the bag when you squeeze it. The clip I used is from one of the many helium balloons my kids have gotten for birthdays or other celebrations. I’m sure if you look, you’ll find one in your kitchen junk drawer – that’s where I found mine. Snip off the tip of the bottom corner of the bag where all of the frosting is squished and you are ready to pipe this yummy filling without creating a sticky mess. Whoopie!

The cookies should be cool by now and ready to fill. Find two cookies that are similar in size and squeeze a small amount of frosting onto the bottom side of one cookie. Lightly press the other cookie on top so that the filling is visible on all sides. Don’t squish it together too hard because the weight of the top cookie will cause the filling to ooze over for the next few minutes until the frosting is set. To make these whoopie pies even more festive, before the filling is set, pour some sprinkles in a shallow dish and carefully roll the cookie, like a wheel, through the sprinkles until the marshmallow filling is covered on all sides.

Want to make some sweets for your sweeties on Valentine’s Day? These double chocolate whole wheat whoopie pies will not disappoint. They are rich, chocolate cookies sandwiched with a gooey marshmallow buttercream filling that is so good. No one will be the wiser that you’ve added some healthy Hodgson Mill Whole Wheat Flour into this delicious treat. Cross my heart – this secret is just between you and me. Happy Valentine’s Day! Enjoy.

Double Chocolate Whole Wheat Whoopie Pies

Ingredients

Filling

  • 1 stick (8 Tablespoons) unsalted butter, softened
  • 1 2/3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 cups marshmallow cream

Instructions

Whisk together the flours, cocoa, baking soda and salt in a medium sized bowl. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla until incorporated. Next, mix in the flour mixture, alternating with the milk, in two batches, just until blended. Stir in mini chocolate chips.

Drop tablespoon-sized blobs of cookie dough, about two inches apart, onto parchment-lined baking sheets. Bake at 425˚F for about 6 minutes, or until the cookies are springy to the touch. Allow the cookies to cool on the baking sheets for 5 minutes and then transfer them to racks to cool completely.

To make the filling, beat the butter and powdered sugar in a large bowl until combined and uniformly crumbly. Add the vanilla extract and marshmallow cream and beat at a low speed until blended and smooth. Tint the filling pink at this point if so desired.

Line a tall cup with a gallon-size plastic bag and scoop the filling into the bag, making sure the cup has plenty of support to prevent it from tipping over in the process. Take the bag out of the cup, push out as much air as possible and seal the bag. Twist the top of the bag until the filling has been squished down to one corner of the bottom of the bag. Secure the twisted top with a clip if possible. Snip off a small bit of the bottom corner of the bag to squeeze the frosting through onto the cookies.

Match pairs of cookies similar in size and squeeze the filling onto the bottom side of one of the cookie pairs. Gently place the second cookie on top of the filling and press together until the filling is visible on all side – not too hard – the top cookie will continue to squeeze the filling outwards as it sets for the next few minutes. Roll the cookie like a wheel through sprinkles to add some extra decoration if you choose.

Store the cookies in a covered container for up to three days – if they last for that long!

Adapted from Real Food For Healthy Kids, by Tracy Seaman and Tanya Wenman Steel Cookies


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Author: Holly






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Avatar  Elizabeth Ward 3 years agoReply

Amazing! My guys would love this!

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