Chocolate Ginger Whoopie Pies Recipe

Name: Chocolate Ginger Whoopie Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour spooned and leveled; 1/4 cup cocoa powder natural; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 1/2 pound bittersweet chocolate chopped; 4 tablespoons unsalted butter at room temp; 1 1/4 cups sugar; 3 large eggs; 1/4 cup whole milk; 1 tablespoon fresh ginger finely grated; 1 teaspoon pure vanilla extract; 1 cup semisweet chocolate chips; 1/4 cup heavy cream; 6 ounces bittersweet chocolate melted

Servings: persons

2 cups all-purpose flour spooned and leveled
1/4 cup cocoa powder natural
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 pound bittersweet chocolate chopped
4 tablespoons unsalted butter at room temp
1 1/4 cups sugar
3 large eggs
1/4 cup whole milk
1 tablespoon fresh ginger finely grated
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/4 cup heavy cream
6 ounces bittersweet chocolate melted

1
Make the cookies: Heat oven to 350F. Line 2 baking sheets with parchment. Whisk together the flour, cocoa, baking powder, and salt in a bowl.
2
Combine the chopped chocolate and butter in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, milk, ginger, and vanilla extract until smooth. Add the flour mixture; stir until just combined. Fold in the chocolate chips.
3
Shape the dough into balls (about 1 tbsp each) and place 1 inch apart on the baking sheet. Bake, rotating the sheets halfway through, until golden brown around the edges, 8-10 minutes. Let cool slightly on baking sheets then transfer to a wire rack to cool completely.
4
Make the filling and assemble the sandwiches: Bring the cream to a boil in a small pot. Remove from heat, add the chocolate and let sit for 5 minutes. Whisk to combine, let cool slightly. Form sandwiches with the cookies and about 1 tsp filling each.

1522

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups all-purpose flour spooned and leveled, 1/4 cup cocoa powder natural, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and more.

Yes, Chocolate Ginger Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Ginger Whoopie Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions