German Chocolate Whoopie Pies
A delightful twist on the classic whoopie pie, filled with rich chocolate, coconut, and pecans, perfect for family gatherings and celebrations.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup packed brown sugar Adds rich sweetness
- 1/2 cup granulated sugar
- 2 large eggs Bind ingredients together
- 2 teaspoons vanilla extract Adds a warm aroma
- 2 cups all-purpose flour For structure
- 3/4 cup unsweetened cocoa powder Provides rich flavor
- 1 teaspoon baking soda For leavening
- 1/2 teaspoon salt Enhances flavors
For the filling
- 1/2 cup evaporated milk Adds creaminess
- 1/2 cup brown sugar Offers depth of flavor
- 1/4 cup unsalted butter, melted
- 2 large egg yolks Enriches filling
- 3/4 cup sweetened shredded coconut For chewy texture
- 1/2 cup chopped pecans Adds a delightful crunch
- 1 teaspoon vanilla extract Rounds out flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add the eggs and vanilla extract to the mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, until the cookies are soft-centered. Allow them to cool completely on a wire rack.
- For the filling, combine evaporated milk, brown sugar, melted butter, and egg yolks in a saucepan over medium heat. Cook, stirring constantly until the mixture thickens (about 8-10 minutes).
- Stir in shredded coconut, chopped pecans, and vanilla extract; let cool.
Assembly
- Spread filling on the flat side of one cookie and sandwich with another cookie. Repeat until all pies are filled.
- Serve immediately or refrigerate for a chilled treat.
Notes
For best results, avoid overmixing the dough and ensure cookies cool before filling. Consider using almond butter or whole wheat flour for variations.