Best Reeses White Chocolate Brownie Whoopie Pies Recipes

REESE'S WHITE CHOCOLATE BROWNIE WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with a Silpat or parchment.
• In a mixing bowl, combine the brownie mix, egg, and butter until a dough forms.
• Roll the dough into 48 balls and bake for 8 minutes. Let cool completely.
• In a small saucepan, combine the white chocolate and whipping cream. Heat on low until melted and creamy. Let cool for about 5 minutes.
• In a mixing bowl, beat the butter and vanilla. Slowly add the powdered sugar and cooled chocolate. Beat until creamy.
• Add the chopped Reese's and beat on low for 1 minute. Spread on one side of cookie and top with another.
• Store cookies in an air tight container on the counter for 4-5 days.

CHOCOLATE BROWNIE WHOOPIE PIES WITH PEANUT BUTTERCREAM FILLING

Steps:

• Preheat the oven to 350º F. In a mixing bowl, combine the brownie mix, flour egg, and butter. Mix until the mixture resembles a dough consistency. Take spoonfuls of the dough and make 1 inch balls and bake at 350ºF for 8 minutes. Let cool completely.
• In a small saucepan over low heat, combine the peanut butter baking chips and heavy cream. Heat until melted and creamy. Let the mixture cool for about 5 minutes.
• In a mixing bowl, cream the butter and vanilla extract. Slowly add in the powdered sugar and cooled peanut butter mixture. Beat until creamy. Add the chopped Reese's bars and beat on low for 1 minute. Spread on one side of each fudge cookie and top with another. Store the cookies in an air tight container on the counter for 4-5 days.
• I used a normal sized browning mix and got 12 whoopie pies. (24 cookies - 2 to each whoopie pie.

BROWNIE COOKIE WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
• Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
• Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
• Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
• Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
• Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.