Eggnog Whoopie Pies
Ingredients
- ½ cup shortening or room temperature butter
- 1 cup sugar
- 2 egg yolks
- 2 cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup milk
- ¼ cup eggnog, ¾ cup white chocolate chips, ¼ cup pumpkin puree (see note)
Instructions
Make the Whoopie Pie Batter
- Preheat the oven to 375 F, and line a baking sheet with parchment paper. Cream the butter or shortening, sugar, egg yolks, and vanilla. In a separate bowl, whisk to combine cocoa powder, flour, salt, and baking powder. Add the dry ingredients to the wet and stir gently to combine. Using a 2-tablespoon scoop, measure the thick batter onto the parchment, leaving 2 inches between cookies. Bake for 15 minutes. Allow to cool completely before filling.
Make the Eggnog Ganache Filling
- A note about the filling: If you'd like a hit of pumpkin in this recipe, add ¼ cup pumpkin puree to 1 quart of eggnog and whisk to combine. Enjoy the rest of your pumpkin-infused nog, and use ¼ cup of the pumped-up nog in this recipe. Warm the eggnog in a small saucepan and add the chocolate chips, stirring until everything is smooth. Allow to cool (the fridge can speed this up) until the filling has a spreadable consistency. Use a piping bag, or just a frosting knife, to apply filling to ½ of the cookies. Cover with a cookie top and garnish with powdered sugar.
