I know the classic black and white, or half moon cookie, has a vanilla cookie base. But today, I decided to mix it up and go with a brownie base. I also decided to use my whoopie pie pans! Honestly, they are one of the baking tools I have, but rarely use. (Others include a churros maker and mini cake pop maker, both which operate like a foreman grill, and breadmaker).
I used a mix for these, but you could probably use your favorite homemade recipe and add the flour and baking cocoa. Remember to scoop your flour from,you flour bag into your measuring cup and preheat your oven to 350 degrees for 20 minutes before baking. Also, if black and white cookies are not your thing, make whatever flavor filling you want and make whoopie pies.
1 brownie recipe, prepared
1 cup flour
1/4 cup baking cocoa
Directions – preheat oven to 350 for 20 minutes. Spray a whoopie pie pan with baking spray, or line a cookie sheet with a nonstick baking liner. Combine your brownie recipe, along with flour and baking cocoa. Mixture will be thick. Scoop out 2 tbs dough and spread evenly in whoopie pie pan or to a 2 1/2 inch circle. Bake at 350 for 8 to 10 minutes. Tops may seem undone, but that is ok. Cooking too long will dry them out. Let cool completely.
Chocolate frosting – in a microwave safe bowl, combine 1 cup semisweet chocolate chips and 4 1/2 tbs butter. Melt in 30 second increments until you can stir smooth. Flat side up, frost 1/2 of cookie. Let set 10 minutes.
Vanilla frosting – combine 2 cups powdered sugar, 2 tbs corn syrup and 2-3 tbs heavy cream. Frost other side of cookie. Store in covered container.
Thanks for stopping by today! If you make these, let me know how they turn out. Remember to be kind. We are all battling something. And don’t forget you matter and are loved!
This recipe was given to me by my dear friend Jeff’s mom. Mrs. Thomas is a wonderful woman who I have know since my Geneseo days. She knows how much I love to bake and was kind enough to share this with me. These cookies are marvelous! They use melted butter, so you can whip them up in no time. (A big plus). I used milk chocolate chips and pecans this time. You can use whatever flavor chips you wish. And if pecans are not your thing, try walnuts or macadamias. I made these quite large (1/4 cup), so I think I got 18 total.
1 cup butter, melted
11/2 cups sugar
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
2 tsp vanilla
2 1/2 to 3 cups flour (I used 3)
1 1/2 cups chocolate chips
1 cup chopped pecans
Directions – In a bowl, combine butter, sugar, brown sugar, salt, baking soda, cornstarch, salt and vanilla. Add eggs. fold in flour. Mix in chips and nuts. Scoop out 1/4 cups of dough. Chill for a couple of hours. Preheat oven to 350 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 11 to 15 minutes (light golden patches on top) cool completley. Store in covered container.
The NCAA tournament starts this week, so to celebrate, I made chocolate cutouts decorated as basketballs. A year ago, we had no sports, so I am happy we have them to enjoy now! Those who know me, know my decorating skills are not good. These cookies are proof of that! Know that I tried my best!
Next time, I may try chocolate mini m&ms as the stripes!
1 cup butter, softened
1 cup brown sugar
1 tsp chocolate extract (or vanilla)
2 1/4 cups flour
1 tsp baking powder
1/4 cup baking cocoa
1/4 tsp salt
Directions – cream butter and brown sugar. Add egg and extract. Fols,in,dry ingredients. On a floured surface, roll out to desired thickness and cut with a round cookie cutter. I chilled the dough for a few hours so the cookies would not spread. Preheat an oven to 350 degrees for 20 minutes. On a cookie tin lined with nonstick baking liners, stagger cookies.
Bake 10 minutes. Let cool completely.
3/4 cup butter, softened
2 cups powdered sugar
1tbs heavy cream,or milk
1 tsp vanilla
Red and yellow food coloring
Directions – cream butter and powdered sugar. Add milk and vanilla. Using directions for orange on food coloring box, add food coloring. Frost cookies.
Chocolate icing ingredients and directions
4 tbs butter, softened
1 cup powdered sugar
2 tbs baking cocoa
Blend butter, powdered sugar and cocoa. Add enough milk, 1 tsp at a time to get the right consistency to pipe on stripes. (I cut off the end of a sandwich baggied and piped it, disastrously, as you can see). Store in covered container.