Dark Chocolate Whoopie Pies with Chocolate Chip Cookie Butter Filling

Makes about 24 pies

  • 1-2/3 c. flour
  • 1/2 c. cocoa powder
  • 2 T. plus 1-1/2 tsp. black onyx cocoa powder*
  • 1-1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter, softened
  • 1 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 1-1/2 c.¬†Chocolate Chip Cookie Butter

*I realize normal people don't have black onyx in their pantry (or bookshelf shoved back behind their dining room table, in my case), so you can use 2/3 c. total cocoa powder instead of the combination of cocoa and black onyx, they just won't be as dark.

Preheat oven to 375 F. Line baking sheet with parchment paper or coat generously with nonstick cooking spray; set aside.

Whisk together flour, cocoas, soda and salt; set aside. In another bowl, cream butter and sugar until fluffy, about 5 minutes. Add egg and vanilla, beating until completely incorporated. Alternately add flour mixture and sour cream in about 3 additions, beginning and ending with flour. Continue mixing until just combined.

Scoop tablespoons of batter onto prepared sheet, spacing each batter blob two inches apart. Bake about 10 minutes or until cake springs back when lightly pressed.

Allow cakes to cool about five minutes on baking sheet before transferring to wire rack to cool completely. Spread flat side of half of cakes with cookie butter and sandwich with remaining cakes.

Source: Adapted from The Novice Chef