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Recipes

Whoopie Pies

Cookie Ingredients:
8 oz Butter, room temperature
1 cup Sugar
1 cup Brown Sugar, packed
4 Large Eggs
2 tbsp Vanilla Extract
1 cup Half & Half
20 oz Peter’s® Marbella™ Bittersweet Chocolate, melted
1 ½ cups All-Purpose Flour
½ cup Dutched Cocoa Powder
2 tbsp Cornstarch
1 tsp Salt
1 ½ tsp Baking Soda
¾ tsp Baking Powder

Filling Ingredients:
36 oz Peter’s® White Icecap® Caps
16 oz Cream Cheese
4 oz Heavy Cream
4 oz Honey

To bake the cookies:
Preheat oven to 375⁰F. Line baking sheets with parchment paper. In a mixer, beat together butter, sugar and brown sugar until creamy. While mixing, add in eggs, vanilla, and half & half. Slowly add in melted chocolate until well mixed. Blend remaining dry ingredients together in a separate bowl until well mixed. Add them into the chocolate mixture just until combined. Using a 1 oz ice cream scoop, portion onto baking sheets. Space accordingly to allow for spread. Bake 10-11 minutes at 375⁰F. Allow to cool.

To make the filling:
Melt White Icecap Coating. Melt cream cheese, heavy cream and honey together and mix until smooth. Blend white coating into cream cheese mixture until homogenous. Cool to below 70⁰F and whip until creamy and smooth.

Assemble by piping 2 oz of filling onto the back of a cookie and apply second cookie to make finished sandwich.

Yield: 30 Whoopie Pies