Chocolate Almond Whoopie Pies
Chocolate Almond Whoopie Pies
Chocolate Almond Whoopie Pies
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 30 min
Cook 8 min
Total 38 min
Prep 30 min
Cook 8 min

Chocolate Almond Whoopie Pies are indulgent and comforting, making them an ideal treat for any dessert lover.

These delightful whoopie pies, crafted by CARNATION® MILKS, feature a decadent chocolate batter made with NESTLÉ® TOLL HOUSE® Baking Cocoa and NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels. The filling is irresistibly creamy, thanks to the inclusion of NESTLÉ® CARNATION® Almond Cooking Milk. A pinch of salt enhances the rich chocolate flavor, balancing it to perfection.

Perfect for Thanksgiving or any festive holiday, these Chocolate Almond Whoopie Pies offer a wonderful combination of semi-sweet chocolate and almond flavors that will leave your guests craving more. Ideal for those seeking quick & easy dessert recipes, this treat comes together in under an hour, ensuring that you spend less time in the kitchen and more time celebrating.

Whether you're enjoying them at a family gathering or a special occasion, these whoopie pies will stand out on your dessert table, adding a touch of sweetness and joy to the festivities. Try these delicious pies and bring a bit of baking magic from NESTLÉ® TOLL HOUSE® and CARNATION® into your home this holiday season.

Ingredients
Key Ingredient
A yellow container with a red lid featuring the NESTLÉ® TOLL HOUSE® logo above a red label that reads "cocoa."

NESTLÉ® TOLL HOUSE® Cocoa

(NET WT 8 OZ (226g))
A package of semi-sweet mini morsels with a red label and three chocolate chip cookies.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels 10 oz

(NET WT 10 oz (283 g))
Directions
Cook Mode
Keep screen awake
Step 1
Preheat oven to 350° F. Line baking sheets with parchment paper or grease. Refrigerate 1/3 cup almond milk for use in filling.
Step 2
Combine flour, 1 teaspoon salt and baking soda in medium bowl; set aside.
Step 3
Combine remaining 1 cup almond milk and cocoa in small saucepan. Heat over low heat, stirring occasionally, until cocoa dissolves and mixture comes to a simmer. Remove from heat.
Step 4
Beat butter in large mixer bowl until smooth. Add brown sugar and vanilla extract; beat until fluffy. Add eggs, one at a time; beating until mixture becomes lighter in color. Alternately add flour mixture and cocoa mixture to bowl, mixing after each addition until combined. You will use the flour 3 times and cocoa mixture twice. Stir in morsels. Drop batter by level tablespoon measure about 2 inches apart onto prepared baking sheets. Press batter down lightly to even out. You will need 54 total for the pies.
Step 5
Bake for 8 to 9 minutes or until wooden pick inserted in centers come out clean. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Step 6
Beat almond butter, powdered sugar, pinch salt and almond extract in medium mixer bowl until combined. Mixture will be dry. Gradually add reserved 1/3 cup almond milk; beat until smooth.
Step 7
Spread a rounded tablespoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Roll edges in chopped almonds. Repeat with remaining cookies and filling. Store in airtight container.

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