chocolate whoopie pies
Whimsical whoopie pies are a fun dessert for young and old alike – there’s something magnetic about their gently domed tops and creamy filling, and both elements draw you in for just one bite. In this variation, cake-like cookies sandwich a whipped white chocolate ganache filling. I had hoped that adding pomegranate juice to the filling would give it a lovely pink color, but in the end I added a few drops of gel food coloring also (completely optional). The pomegranate juice cuts through the sweetness of the white chocolate, giving the filling a nice balance. If you like, make the cookies a day ahead of filling.
Chocolate Whoopie Pies
Adapted from Martha Stewart
1 3/4 cups flour
2/3 cup unsweetened cocoa
1 1/2 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, at room temperature
6 Tbsp sugar
6 Tbsp brown sugar
1 large egg
1 cup low-fat milk
2 tsp vanilla extract
1/2 cup heavy cream
6 ounces white chocolate, chopped
1/4 cup fresh pomegranate juice
2-3 drops burgundy gel food coloring (optional)
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl on medium speed until pale and fluffy. Beat in egg until combined. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add milk and vanilla, then finish with remaining flour mixture.
Drop 48 mounds of dough (about 2 teaspoons each) 2 inches apart onto prepared baking sheets. Bake until tops begin to crack and spring back when lightly touched, about 10 minutes. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. If making cookies a day ahead of filling, store at room temperature in an airtight container between layers of parchment paper.
For the ganache, pour cream into a saucepan and bring just to a boil over high heat. Place chopped chocolate in a medium bowl; pour cream over chocolate and whisk until chocolate is melted and smooth. Cool 5 minutes; whisk in pomegranate juice and gel food coloring. Let cool at room temperature, stirring often, for 45 minutes to an hour. Beat with a mixer on medium-high speed for about 2 minutes, until paler and fluffy.
Place half the cookies on a baking sheet and spoon a heaping teaspoon of filling on the flat side of each, then sandwich with remaining cookies, pressing gently. Store filled whoopie pies in the refrigerator up to 1 day.
Yield – 24 whoopie pies (serving size: 1)
Calories – 145
Carbs – 21