Chocolate Kahlua Woopee Pies with Vanilla Crème Filling
Makes 10
For the cookies
1 cube softened butter
1 cup granulated sugar
1 large egg
2 tsp. Kahlua (or Tia Maria)
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt (1/16-1/8 tsp)
1 cup milk
For the filling:
4 Tbl. Room temp butter
4 oz. Room temp cream cheese
1 tsp. Vanilla extract
3 cups powdered sugar
Preheat the oven to 375°
Line 2 baking sheets with parchment paper
To start the cookies, add the butter and sugar to a large bowl and using a stand mixer or electric mixer, cream the butter and sugar together until light and fluffy.
On low speed, add the eggs and Kahlua, when combined slowly add the dry ingredients, then add the milk. Mix until smooth.
Drop the batter onto the parchment lined cookie sheets by tablespoon or ice cream scoop. leave about 3” between cookies, should make 20 even sized cookies. Bake 10-12 minutes, until center of cookie fills springy when pressed.
Let cool on a wire rack.
To make the filling, using a stand mixer or electric mixer, add all the filling ingredients to a bowl, start on low speed until all the sugar is moistened, then whip on high speed 3-4 minutes until fluffy.
Use an offset spatula to put a generous dollop of the filling on the BOTTOM of one of the cookies, a switch together with the bottom of a second cookie. Wrap each cookie tightly in plastic wrap and refrigerate until set.
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