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Blueberry Whoopie Pies

Greeting,

Whoopie Pies are amazing… blueberries are amazing… Blueberry Whoopie Pies are fully awesome! Okay so I admit that kind of logic doesn’t always work, but in this case, it does. These Blueberry Whoopies Pies are full of bright blueberry flavor with all the delightfulness of a whoopie pie. If you haven’t had the pleasure of ever eating a whoopie pie it is basically a cookie sandwich, but the cookie is very cake like and the filling is usually very fluffy. They are wonderful little treats and especially good frozen!

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To make these Blueberry Whoopie Pies we start by making a blueberry sauce, this sauce is going to be in the filling as well as in the cookies. To make the blueberry sauce place frozen blueberries, sugar, cornstarch, salt, and water in a saucepan.

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Bring the mixture to a boil, stirring often, until thickened.

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Remove the blueberry sauce from the heat and stir in butter until melted. Set aside to cool completely.

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Next, we make the cake like blueberry cookies. In a large bowl whisk together flour, baking powder, and salt. Set aside.

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In the bowl of an electric mixer beat together butter, sugar, and brown sugar.

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Stir in eggs, buttermilk, and 1/2c. of the cooled blueberry sauce.

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Next, stir in the flour mixture, until well combined.

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In a small bowl mix together baking soda and white vinegar.

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Add this to the mixer.

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Add the vanilla and mix well.

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Okay, I have to tell you that at this point the dough is an odd gray color, not too appetizing, but the color becomes bluer as the cookies bake so don’t worry.

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Drop the dough by heaping tablespoons onto parchment lined baking sheets.

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Bake at 375F for about 10 minutes or until lightly browned.

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Cool completely on wire racks. See how much more appealing the color is!

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Next, it’s time to make the blueberry cream cheese filling. In the bowl of an electric mixer place cool whip, room temperature cream cheese, and powdered sugar.

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Beat together well. Add 3/4c. blueberry sauce, mix well.

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Make the cookies into sandwiches with the filling in the middle.

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These Blueberry Whoopie Pies are best stored in the freezer and taste amazing frozen! If you have leftover filling it makes a great dip for graham crackers. Also, if you have leftover blueberry sauce it is a great ice cream topping. If you haven’t ever had whoopie pies before this is an excellent recipe to try. If you have had whoopie pies before and love blueberries then you should try this recipe too! I’m sure you will enjoy it!

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Blueberry Whoopie Pies
Author: 
 
Blueberry Whoopie Pies: These whoopie pies are totally amazing! The filling is a blueberry cream cheese filling that is good even on its own but combined with the cake like cookies... A-MA-ZING!
Ingredients
  • For the Blueberry Sauce:
  • 12oz. frozen blueberries
  • 1c. sugar
  • 3T. cornstarch
  • ¼t. salt
  • ¼c. water
  • 1T. butter
  • For the Blueberry Cookies:
  • 5c. flour
  • 3t. baking powder
  • 1t. salt
  • 2 sticks butter, soft
  • 1c. sugar
  • 1c brown sugar, well packed
  • 4 eggs
  • ½c. buttermilk
  • ½c. Blueberry Sauce
  • 2t. baking soda
  • 2t. white vinegar
  • 2t. pure vanilla extract
  • For the Blueberry Cream Cheese Filling:
  • 8oz. non-dairy whipped topping, thawed
  • 8oz. cream cheese, room temperature
  • 2c. powdered sugar
  • ¾c. Blueberry Sauce
Method
  1. For the Blueberry Sauce:
  2. In a saucepan bring the frozen blueberries, 1c. sugar, cornstarch, and water to a boil. Stir and boil until thickened.
  3. Remove from heat and stir in 1T. butter until melted. Cool completely.
  4. For the Blueberry Cookies:
  5. Preheat oven to 375F.
  6. In a large bowl whisk together flour, baking powder, and 1t. salt. Set aside.
  7. In the bowl of an electric mixer beat together 2 sticks soft butter, 1c. sugar, and brown sugar.
  8. Stir in eggs, buttermilk, and ½c. cooled Blueberry Sauce.
  9. Meanwhile, in a small bowl mix together baking soda and white vinegar. Add to the cookie dough.
  10. Stir in vanilla until well incorporated.
  11. Drop dough by heaping tablespoons onto parchment lined sheet pans. Bake at 375F for 10 minutes or until very lightly browned. Cool completely on wire racks.
  12. For the Blueberry Cream Cheese Filling:
  13. In the bowl of an electric mixer beat together whipped topping, room temperature cream cheese, and powdered sugar.
  14. Stir in ¾c. Blueberry Sauce.
  15. Spread half the cookies with the filling and top with the other half of the cookies to make a sandwich. Freeze until ready to eat.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)