These Whiskey Whoopie Pies are the perfect sweet treat for the bourbon lover and what a great way to celebrate the first full day of fall, or the second, or third. Come to think of it, pretty much any day is a good day for a Whiskey Whoopie Pie.
I think I’ve looked forward to fall more this year than any other year. Not sure why. We had a pretty mild summer.
As soon as fall hits, I start to want some bourbon. Makers Mark is my favorite. I just love the way it smells and I associate it with fall scents. Every home in the fall should smell like cinnamon, allspice, apples, and bourbon. Ok, maybe not everyone wants their home to smell like bourbon. But if yours does and you invite me over, I’m totally OK with it.
This Whiskey Whoopie Pie recipe is one I’ve adapted from a recent Southern Living Magazine. I’ve been really impressed by the quality and originality of their recipes lately. It wasn’t too many years ago that I struggled to find a single Southern Living recipe that I wanted to try. Now I dog-ear just about every page with a recipe on it. I might have to start cooking 24/7 to try them all. If you are at all interested in southern cooking, you will love Southern Living Magazine.
The cookie part is super soft and cakey and the creamy, fluffy filling with a splash of bourbon really hits the spot. They are definitely an adult only dessert, but who says kids get to have all the fun treats? Whip up a batch of these whiskey whoopie pies next time you go tailgating and they’ll be a huge hit.
If you’ve never made whoopee pies before, they are super easy. The hardest part is getting uniform sized and shaped cookies. The best way to do this is to scoop the batter with a small cookie scoop like the Norpro Stainless Steel Scoop.
Whiskey Whoopie Pies
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 teaspoon kosher salt
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 cup marshmallow cream
- 2 tablespoons whiskey
- 3 cups powdered sugar
- 3/4 cup toasted chopped pecans
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
- Using an electric mixer, beat both sugars, salt, and butter until light and fluffy.
- Add egg and egg yolk and beat just until blended.
- In a medium bowl, whisk together flour, cocoa, and baking soda.
- Add vanilla to buttermilk.
- Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour. After each addition, beat at low speed just until blended.
- Drop batter by level spoonfulls using a 1 1/2 inch cookie scoop. If you do not have a cookie scoop, use a tablespoon measuring spoon, but it will be difficult to get uniform cookies.
- Bake for 10 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- For filling, beat cream cheese, butter, and marshmallow cream at medium speed until smooth. Beat in the whiskey.
- Add powdered sugar 1/2 cup at a time, beating each addition I at low speed so that the sugar does not go flying everywhere.
- To assemble, place filling in pastry bag or plastic bag with the corner snipped off. Turn half the cookies over and swirl about 2 tablespoons of filling on the bottom of each. Top with remaining cookies.
- Sprinkle pecans around the edges of the whoopee pies, gently pressing into the filling.
Recipe Source: adapted from Southern Living