Makes 16 whoopie pies
Ingredients
For the cookies:
1/2 cup (115g) salted butter, at room temperature
1/4 cup (64g) cookie butter (biscoff spread)
1 cup (200g) light brown sugar
1 teaspoon vanilla extract
1 large egg
2 1/2 cups (315g) all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 tsp. salt
Dash of nutmeg
1/2 cup whole milk, at room temperature
For the filling:
3 ounces cream cheese, at room temperature
6 tablespoons (84g) salted butter, at room temperature
6 tablespoons (95g) cookie butter (biscoff spread)
1/2 teaspoon vanilla extract
2/3 cup (80g) powdered sugar
Instructions
- Preheat the oven to 350° F. Line two large baking sheets with silicone baking mats or parchment paper.
- Place the butter, cookie butter, brown sugar, and vanilla extract in a medium bowl. Beat with a hand mixer on medium-high speed for 1 minute, or until smooth and creamy. Add the egg and continue beating for about 1 minute more, until light and combined.
- Add the flour, baking powder, cinnamon, salt, and nutmeg to the bowl. Beat on low speed until the ingredients begin to come together, then stream in the milk. Continue beating for about 1 minute, or until the mixture forms a smooth, thick batter.
- Transfer the batter into a large pastry bag (you may need to do this in two batches depending on the size of your bag), and snip off the tip to create an opening about a 1/2-inch in diameter. Hold the pastry bag perpendicular to the baking sheet and pipe the batter into a circular mound, roughly 1-inch in diameter and 1/2-inch high. Repeat, spacing the mounds approximately 2-inches apart, until there are 16 on each baking sheet.
- Transfer the baking sheets to the middle rack of the oven. Bake for 14 to 16 minutes, until the cookies are lightly golden at the edges. While the cookies bake, prepare the frosting.
- Place the cream cheese, butter, cookie butter, and vanilla in a large mixing bowl. Beat with a hand mixer on medium-high speed for about 2 minutes, or until completely smooth. Add the powdered sugar and beat on low speed until combined. Increase the speed to medium-high and continue beating for 1 to 2 minutes more, until the frosting is light. Set aside in a cool place until ready to use.*
- Remove the baking sheets from the oven. Allow the cookies to rest on the sheets for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To assemble the whoopie pies, spread or pipe the bottom side of a cookie with about 1 tablespoon of frosting. Gently sandwich another cookie on top. Repeat with the remaining cookies and frosting. Cover and refrigerate for at least 30 minutes before serving.**
*This frosting can be prepared and refrigerated for up to 3 days prior making the whoopie pies. Bring to room temperature before using.
**Whoopie pies can be refrigerated in an airtight container for up to 3 days, or frozen for 1 month.
