Nutella Whoopie Pies

On LiveJournal there’s a community called BakeBakeBake. Every month BBB has a new theme, which people can participate in if they want. This month’s theme was the color white. I was trying to decide what I was going to make that was white and all I could think of was something that involved coconut or something that involved marshmallow. I wasn’t feeling either of those ingredients though, so I sat on it for a bit and considered what I could make. 

One thing I thought of that was white was the cream in the middle of a whoopie pie. After much deliberation, I decided that to make the white the dominant part of the baked good, I would reverse my whoopie pie, with a vanilla cookie and chocolate (or rather NUTELLA!!! cream in the middle.) Of course this isn’t going to create the whitest of white cookies, but it definitely was me trying to be at least a little creative. So these inside-out whoopie pies were my entry into BBB’s white theme and were utterly delicious!

I have this dangerous love for Nutella, so I kind of ate these faster than I should have.

Nutella Whoopie Pies

For The Outsides
2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
4 tbsp unsalted butter, room temperature
4 tbsp shortening, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup buttermilk
2 tbsp milk
1 tsp baking soda
1 tsp vinegar
1 tsp vanilla extract

1. Line two baking sheets with parchment paper. Preheat the oven to 375.

2. In a large bowl whisk together the flour, baking powder, and salt. Set aside.

3. In a stand mixer with the paddle attachment, cream together the butter, shortening, white sugar, and brown sugar. Mix in the eggs and the buttermilk.

4. In a small dish combine the milk, baking soda, and vinegar.

5. Mix half of the dry mix into the butter mixture. Mix in until there are no dry spots. Add the milk mixture and beat in well. Mix in the rest of the dry mixture, beating until there are no clumps or dry areas.

6. Make 1 tbsp drops of the dough on the cookie sheets, leaving about 2 inches between each cookie. They spread a lot, so make sure to leave room!

7. Bake for 10 minutes, until golden brown and when pushed gently in the middle, they bounce back. Set aside and let cool.

For the Nutella Cream
12 tbsp unsalted butter, room temperature
1/2 cup Nutella
1 tsp vanilla extract
1 tbsp milk
1 cup powdered sugar

1. In a bowl of a stand mixer, combine the butter and Nutella. Beat well.

2. Add the vanilla, milk, and powdered sugar. Mix until the sugar is just incorporated. Increase the speed and beat until the cream is creamy and smooth.

To Make the Whoopie Pies

1. Pair cookie tops that are of similar size.

2. Spread the bottom of one cookie with the Nutella cream. Place the bottom of the other cookie onto the Nutella spread, sandwiching together.

* This recipe is being shared with Sweets for a Saturday.