German Chocolate Whoopie Pies
Creamy, chocolatey, and impossibly tender, these German Chocolate Whoopie Pies feature rich chocolate cookies with a gooey coconut-pecan filling.
Servings: 12 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Saucepan
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
Cookie Ingredients
- 1 cup Unsalted Butter softened to room temperature
- 1 cup Brown Sugar packed
- 1/2 cup Granulated Sugar
- 2 large Eggs room temperature
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour spooned and leveled
- 3/4 cup Unsweetened Cocoa Powder sifted if lumpy
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Filling Ingredients
- 1/2 cup Evaporated Milk room temperature
- 1/2 cup Brown Sugar packed
- 1/4 cup Unsalted Butter cut into pieces
- 2 large Egg Yolks room temperature
- 3/4 cup Sweetened Shredded Coconut packed
- 1/2 cup Chopped Pecans toasted if desired
- 1 teaspoon Vanilla Extract for filling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat together the softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes with an electric mixer.
- Add the 2 large eggs and 2 teaspoons vanilla extract, mixing until fully incorporated and smooth.
- In a separate bowl, whisk together the 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry mixture to the wet ingredients in two additions, mixing on low speed until just combined.
- Scoop dough into small balls (about 1.5 tablespoons each) and place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are set and spring back lightly when touched. Let cookies cool completely on a wire rack.
- For the filling, in a medium saucepan over medium heat, whisk together 1/2 cup evaporated milk, 1/2 cup brown sugar, 1/4 cup unsalted butter, and the 2 large egg yolks. Whisk constantly to avoid curdling.
- Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, about 8–10 minutes.
- Remove the pan from heat and stir in 3/4 cup shredded coconut, 1/2 cup chopped pecans, and 1 teaspoon vanilla extract. Allow the mixture to cool to room temperature.
- To assemble, spread a generous spoonful of filling on the flat side of one cookie, then top with another cookie.
- Repeat with remaining cookies until all are paired. Serve immediately or chill briefly to set the filling more firmly.
Notes
Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.