Accidental Whoopie Pies

While trying to develop the "perfect" chocolate brownie cookie, I accidentally whipped up my grandmother's old Whoopie Pie/Moon Pie recipe.  It wasn't planned as I haven't had her recipe in my hands since I was a Tween.  I was simply fiddling with a cookie recipe, and accidentally had these come out of the oven.

Maga (my grandmother) made hers with Carob powder, I made these with Cocoa powder, but either way works wonderfully.  My "tasting crew" at my favorite local diner all gave me thumbs up on these, so I figured it's worth posting here.  Pictures will come later.

The key to these is the way they are mixed, so read the instructions before you start pouring stuff into the bowl.

What you'll need for the cookies:

          1 cup butter, softened (nuked in the microwave works too)
          1 cup Cocoa powder (I prefer Nestle or Hershey's_
          1 1/2 cups granulated sugar
          2 eggs
          2 teaspoons vanilla
          2 1/4 cup all-purpose flour
          1 tsp. baking soda
          1/4 tsp. salt  (optional)
          Parchment paper
          Wax paper (just a little piece will do)

Preheat oven to 375 degrees Fahrenheit.

Cream the sugar and butter really well. Turn off the mixer, add in the Cocoa powder and mix on low/medium speed until really well mixed then increase the mixer speed. Add in the eggs and vanilla, mix until "fluffy" or well blended.  Add in the baking soda, flour and salt and mix well BY HAND, until all the flour is incorporated.

Roll into balls and place on a cookie sheet lined with parchment paper (non-stick may work too).  Place wax paper over the cookies and press flat using the bottom of a glass (if you don't have waxed paper, you can dip the glass in some cocoa powder to keep it from sticking).

Bake for 8 minutes, remove from the cookie sheet after a few minutes and let cool completely.


What you'll need for the icing:

          3 cups powdered sugar
          1/2 cup melted butter
          2 tsps. vanilla
          2-3 tablespoons milk

Place all of the ingredients in the mixing bowl. Start out slow, scrapping the sides until it is all incorporated, it will be thick at first. Add 1 tablespoon of milk, increase the mixer speed and continue mixing, continue adding milk until the icing is of the right consistency (thick but spreadable). When it looks "right" whip it for a few minutes more until it gets fluffy.

Place the icing in a frosting bag or baggie that you will cut the end off of and pipe the frosting onto a cookie bottom and top with another cookie. If the frosting is a bit loose, place the cookies in the freezer or fridge for a few minutes and it will firm up.  I would not suggest spreading the icing on as you would a cake, the cookies are a bit too fragile to hold up to that.

Serve with milk and don't worry about the calories!