Chocolate Whoopie Pies
- 1 cup sugar
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 cup baking cocoa, sifted
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 1/3 cup Pompeian Extra Light Tasting Olive Oil
- 1-2 Tbsp. milk
- 2 eggs
- 2 cups all-purpose flour
- 2 cups confectioners sugar
- 2 tsp. instant coffee powder
- 4 Tbsp. milk
- 6 oz. cream cheese, softened
Preheat oven to 375° F. Line a baking sheet with parchment paper.
In mixing bowl, beat sugar and Pompeian Extra Light Tasting Olive Oil until crumbly. Add eggs and beat until mixture is light and thickened. In separate bowl, combine flour, cocoa, baking soda and salt. In small bowl, combine milk, vanilla and coffee powder. Add milk mixture and dry ingredients alternately to sugar mixture and stir until smooth and well-combined.
Cover and refrigerate cookie dough for 1-2 hours. With lightly floured hands, roll dough into 2-inch balls. Place cookies at least 2" apart on prepared cookie sheets.
Bake at 375° F for 12-14 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
Filling: In mixing bowl, beat together cream cheese and confectioners sugar. Beat in milk and vanilla extract until fluffy.
Assembly: Place about 1-2 tablespoons of filling on the flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.