Whoopie pies filled with white chocolate ganache. Learn how to make these super chocolatey, soft, and delicious cake-like cookies filled with a creamy and smooth white chocolate ganache.
Active time: 25mins | Cook time: 15mins | Yield: about 12-14
Ingredients:
For the Cookies:
- 1 3/4 cups (219g) All-Purpose Flour
- 2/3 cup (60g) Unsweetened Cocoa Powder
- 1 tsp (4g) Baking Powder
- 1 tsp (4g) Baking Soda
- 1/4 tsp (1g) Salt
- 1 cup (240ml) Whole Milk
- 1 Tbsp (15ml) Vinegar or Lemon Juice
- 1/2 cup (113g) Unsalted Butter at room temperature
- 1 cup (200g) Granulated Sugar
- 1 Large Egg at room temperature
- 1 tsp (5ml) Vanilla Extract
For the White Chocolate Ganache:
- 10oz (280g) White Chocolate, chopped
- 1/3 cup (80ml) Heavy Cream (bring to room temperature)
Video:
Directions:
For the Cookies:
- Line 2 large baking sheets with parchment paper. Set aside.
- Preheat the oven to 350°F (180°C).
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined. Set aside.
- In a medium bowl or jug, pour the milk and vinegar. Whisk until well combined and let it sit for about 5 minutes. Note: you can use 1 cup (240ml) of buttermilk instead of this mixture.
- In the bowl of an electric mixer fitted with the paddle attachment, place the butter and sugar. Beat on medium speed until creamy and smooth.
- Add the egg and vanilla and beat until well combined.
- Reduce the speed to low. Add the flour mixture in three batches, alternating with the milk mixture and beating until just combined. Do not overmix.
- Using a leveled 1-ounce ice cream scoop (2 Tbsp), place the dough onto the prepared baking sheets leaving about 2 inches between them.
- Smooth the edges using the back of a spoon.
- Bake for 10-15 minutes and let the cookies cool and set for a few minutes before removing them from the baking sheet.
- Transfer to a wire rack and let them cool completely.
For the White Chocolate Ganache:
- In a medium bowl, melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Refrigerate for about 45 minutes, stirring every 15 minutes, until firm enough to pipe.
- Using a piping bag, pipe the ganache onto the flat side of half the cookies. Place the remaining cookies on top, pressing down slightly.
- Store them in an airtight container at room temperature.
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No-Bake Mini Chocolate Cheesecakes
Flourless Chocolate-Strawberry Cake
One-Bowl Cocoa Powder Brownies
Vanilla Chocolate Chip Muffins
