Ingredients
1⅔cupsall-purpose flour
⅔cupcocoa powder,unsweetened
1½tspbaking soda
½tspsalt
½cupbutter,unsalted, room temperature
1cupdark brown sugar,packed
1egg
1tspvanilla extract
1cupmilk
8ozcream cheese,1 block, softened
½cupBiscoff spread
½tspvanilla extract
1cupsugar,powdered
Preparation
Using an electric mixer, cream together the cream cheese and Biscoff spread on medium speed until combined. Add the vanilla and powdered sugar, and mix on low speed until the sugar is incorporated.
Stop the mixer, and use a spatula to scrape the sides of the bowl. Increase speed to medium and mix for 1 more minute until well combined.
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or a Silpat.
In a bowl, sift together, the flour, cocoa, baking soda, and salt.
In another bowl, beat the butter and sugar with a mixer on low until just combined. Increase the speed to medium and beat for about 2 minutes. Add egg and vanilla and beat for 2 more minutes.
Add half of the flour mixture and half of the milk and beat on low speed until incorporated. Repeat with the remaining flour and milk and beat until combined.
Drop the batter on the baking sheet in tablespoon clumps, each about 2-inches apart. Bake for about 10 minutes each or until the pies spring back when pressed gently.
Remove from the oven and cool for about 5 minutes before transferring them to a rack to cool completely. Once cooled, spoon or pipe the frosting onto the flat side of one cookie, and then top with another cookie to make a whoopie pie.
Repeat with remaining frosting and cookies.
