Whipped Cream Whoopie Pies: My Light Summer Version of the Classic by Cleo Coyle

This is a lighter version of a classic Whoopie Pie. I replaced some of the butter with canola oil and used yogurt for added nutrition. The chocolate flavor is delicious and the texture soft and brownie-like. They're wonderful eaten warm, just out of the oven, and remain one of my favorite coffee break snacks.

Thus...

You can drop this batter into a bigger and thicker cookie, which will give you a cookie that tastes like a brownie. 

OR...

You can drop the batter into smaller cookies, which are perfect for making tasty, little ice cream sandwiches, a summertime version of a Whoopie Pie! 

On the ice cream sandwich making: I’ve used softened frozen yogurt, ice cream, and gelato. But my favorite version is a "cheater" ice cream Whoopie Pie using whipped cream or Cool Whip, which is even lower in fat and calories. It’s also economical... 

The prices for low-fat frozen desserts are fairly high for the amount per box. So while my homemade frozen treats are about the same calories as (say) a Weight Watchers ice cream sandwich, they're also fun to make, you can control your flavor and ingredients, and they’re much easier on ye olde budget. 

Cleo Coyle has a partner in 

crime-writing—her husband.

Learn about their books

by clicking here or here.

A good reason to…

Eat with joy! 

~ Cleo 

Cleo's Whipped Cream 

(or Ice Cream) Whoopie Pies!

To download a PDF of this recipe 

that you can print, 

save, or share, click here.

For free recipe PDF,
click here.

Makes about 24 large or 48 small, 

soft, brownie-like cookies

Ingredients

5 tablespoons butter, melted 
1/3 cup oil (I use canola) 
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon Kosher salt or coarse sea salt 
3/4 cup light brown sugar 
1/2 cup white, granulated sugar 
1 cup plain yogurt (low-fat yogurt is fine, but
   do not use nonfat; you can also use sour cream) 
2 large eggs, lightly beaten with fork 
1 teaspoon vanilla extract

*Add fiber to this recipe by replacing half of the all-purpose flour with "white whole wheat" flour.

Directions:


Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool. 

Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Whoopie Pie cookies will be tough instead of tender.

Step 3 – Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large cookie, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller cookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the cookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, or gelato.

CHEATER ICE CREAM SANDWICHES: For a tasty, much lower calorie alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos below, which will show you how I use Reddi-whip whipped cream to make my chilly cheater treats.

4 QUICK

TROUBLESHOOTER NOTES:

(A) Line the plate: When making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them up separately, and store them in the freezer.

(B) Cover lightly: When using whipped cream, be sure place the top cookie on very gently. 

(C) Allow time to freeze: The whipped cream will freeze after two to three hours.

Prefer that heavier marshmallow filling?
Here you go...

More Traditional Whoopie Pie Filling…

1 cup solid vegetable shortening or butter
1 1/2 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
Pinch of salt (if using unsalted butter)
2 cups Marshmallow Fluff
(optional) 1 or more tablespoons whole milk

In a medium bowl, beat together the shortening (or butter), sugar, and vanilla. If using unsalted butter add a pinch of salt. Now add the Marshmallow fluff and beat until well blended. If too thick for your taste, beat in a bit of milk until you like the consistency.

F O O D I E 

P H O T O S

Troubleshooting:

If using whipped cream in a can, you'll need to double dose

the cream after about an hour in the freezer. Here's why:
After the initial hit, the air in the cream deflates.
But no worries. The double dosing really does the trick. 

See the results in the photo below.

For free recipe PDF,
click here, and...

* * * * * * *

May you...

Eat with joy!

~ Cleo Coyle

New York Times bestselling author of

The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here. 

Learn about my books here. 

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Fun author news
for our readers...

Thanks to American University Magazine
in Washington, D.C., for featuring us
in their Spring Issue...

Strange but true... They hired our
very talented cover artist, Cathy Gendron,
to paint us as if we were in one of
our Coffeehouse Mystery covers.

To see the article online,
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or
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the Cleo article and enjoy!

******************

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* * * 

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Thanks for stopping by the Kitchen! 

~ Cleo