Brown Butter Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These brown butter whoopie pies are one of my favorite treats to whip up when I want something special without spending all day in the kitchen. The whole process takes less than an hour from start to finish, which makes them perfect for a weekend bake or last minute gathering. Brown butter gives these chocolate sandwich cookies a rich, nutty depth that feels fancy but tastes so comforting. Plus, the eggs in these provide quality protein to balance out the indulgence. They're simple enough that even a beginner baker can nail them, yet they always impress anyone lucky enough to grab one warm from the cooling rack.
Ella x
Ingredients
- 250all-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 200 gunsalted butter(cut into 2.5 cm pieces)
- 2large eggs
- 1 mLpure vanilla extract
- 150 gconfectioners' sugar
- 5 gsalt
- 100 gsemisweet chocolate chips
- 100 gpowdered sugar
- 120 mLmilk
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Monitor the butter closely to avoid burning.
- 3
Remove the brown butter from the heat and whisk in the granulated sugar, brown sugar, and salt until smooth.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
In a separate bowl, whisk together the flour and confectioners' sugar.
- 6
Gradually add the dry ingredients to the brown butter mixture, whisking until smooth.
- 7
Stir in the chocolate chips until well combined.
- 8
Spoon the filling onto one half of a whoopie pie cookie, then top with another cookie.
- 9
Dust the tops with powdered sugar.
Tip: Optional: add a sprinkle of sea salt for extra flavor.
- 10
Serve immediately, or store in an airtight container at room temperature for up to 2 days.
Tip: Enjoy fresh whoopie pies or freeze for up to 2 months.
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