Anyone who has ever spent more than 5 minutes with me knows that I have a mild severe cookie obsession. Naturally, whoopies pies are right up my alley because the serving size is not one, but TWO cookies. If you’ve never had a whoopie pie, imagine if a cake and a cookie had a child: they look like cookies, but their texture is super soft and tender, like a slice of cake. For the cookie, I did a classic vanilla cake base, and then for the iconic funfetti look, I rolled each dough ball in rainbow sprinkles!
I wanted the filling for these to be simple but delicious, so I chose a whipped blueberry cream cheese mixture that takes just 3 ingredients to make. The next time you have a celebration, might I suggest these whoopies pies instead of a boring old layer cake?
1. What’s a Whoopie Pie?
A whoopie pie can be considered a cookie, pie, sandwich, OR cake, always with some kind of sweet, frosting-like filling in between. The original version is made with chocolate pies and a vanilla or marshmallow cream filling. Pennsylvania, Maine, Massachusetts, Virginia and New Hampshire all claim to be the birthplace of the whoopie pie, but no matter who made them first, they’re all delicious!
2. Freeze Extras
This is actually a great tip for any cookie, but you can take any extra dough balls, freeze them uncovered on a sheet tray for 30 minutes – this is called “flash freezing” – and then place them in a freezer bag to bake off for later. Just add a minute or two of extra baking time!
3. Mix up the Filling!
Almost any frosting-like mixture would be delicious sandwiched in between the whoopie pies. A few of my favorite ideas are to mix up the jam flavor or to try marshmallow fluff!
Funfetti Whoopie Pie with Blueberry Cheesecake Filling
Ingredients
For the Funfetti Whoopie Pies
- 1 cup (128 grams) cake flour
- 1 cup (120 grams) all-purpose flour
- ¾ cup (150 grams) sugar
- 1 tablespoon milk powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons butter, melted and cooled to room temperature
- 1 egg, room temperature
- ½ cup sour cream, room temperature
- 2 tablespoons whole milk, room temperature
- 2 teaspoons vanilla
- ½ cup rainbow sprinkles
For the Blueberry Cheesecake Filling
- 4 ounces cream cheese, room temperature
- ½ cup heavy cream
- ⅓ cup blueberry jam
Instructions
For the Funfetti Whoopie Pies
- Line a baking sheet with parchment paper and set aside.
- Combine dry ingredients in a large bowl and whisk to combine well.
- In a separate bowl, whisk together wet ingredients until well combined. If the sour cream looks separated or curdled, don’t worry, it will come together in the final dough.
- Pour wet ingredients into dry, and gently fold and mix with a rubber spatula until a cohesive dough forms and just a few streaks of flour remain.
- Pour sprinkles into a small bowl.
- Scoop dough into 2 tablespoon portions and place in the sprinkle bowl. Roll gently and ensure the entire dough ball is coated in sprinkles. Place on pre-lined baking sheet. Freeze dough for one hour.
- Near the end of the dough chilling time, preheat the oven to 350°F and line two sheet trays with parchment paper. Place pre-portioned cookies on prepared trays, 2 inches apart, and bake for 15 to 17 minutes, or until the edges of the whoopie pies are barely golden.
- Remove from oven and let cool on pan on a wire rack for 10 minutes before transferring to a cooling rack to cool completely.
For the Blueberry Cheesecake Filling
- While the cookies cool, prepare the filling. Place the bowl of a stand mixer (or medium steel mixing bowl) in the freezer.
- In a large mixing bowl, whisk the softened cream cheese and jam together until fully incorporated.
- Next, in the cold bowl of a stand mixer fitted with a whisk attachment, or the medium steel mixing bowl, whisk the heavy cream until stiff peaks form.
- Using a large rubber spatula, gently fold half of the whipped cream into cream cheese and jam mixture. Then fold the remaining whipped cream into the mixture. Refrigerate until ready to assemble whoopie pies.
- Once cookies are cooled, dollop about 2 tablespoons of filling onto the bottom of one whoopie pie, and sandwich a second whoopie pie on top. Press gently to spread filling out evenly and repeat with remaining whoopie pies.
- Any leftover cookie sandwiches can be kept in an airtight container for 2 days.
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