Brownie Cookie Dough Whoopie Pies

One cookie just wasn't enough.

So I took two cookies....

and then wrapped them around a big hunk of cookie dough.

Brownie. Cookie Dough. Whoopie Pies.

If that doesn't make your week better, I'm not sure what will.

In case you forgot, it's Monday.

You're welcome for the reminder.

If you live anywhere in the midwestern region your weekend most likely involved moody gray skies, "brisk" (aka: cold and yucky) winds, and a shower or nine.

We didn't get to work in the garden. Or go on a walk. Or take our dog to the park.

This weekend didn't exactly deliver in the cheery, spring, let's be productive and get sunshine! department.

We need a cookie.

Or two.

And some raw cookie dough sure wouldn't hurt either.

Don't worry. It won't make you sick. It's totally egg free.

In fact, I think doctors are now prescribing this stuff to cure severe cases of beginning-of-the-week- blues.

See? That's better.

Mondays can be happy bearable after all.

Brownie Cookie Dough Whoopie Pies
Yield: 24 average sized cookie pies
Recipe adapted from Heat Oven to 350 and Recipe Girl

For the cookies:
1 cup unsalted butter
1 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 1/4 cups unsweetened cocoa powder
1 3/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 teaspoon espresso powder (optional)

For the filling:
1 1/2 cups all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
2 sticks unsalted butter, at room temperature
1/2 cup brown sugar
4 Tbsp. white sugar
4 Tbsp. milk
2 tsp. vanilla
1 cup mini chocolate chips

Directions:
1. For the cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper (is it just me, or do a lot of my recipes start this way?)

2. In the bowl of an electric mixer, cream together butter and sugars. Add eggs, one at a time, beating after each addition. Beat in vanilla.

3. In another bowl, whisk together salt, cocoa powder, flour, baking powder, and soda. Add to butter mixture in 3 additions, stirring until combined.

4. Drop by Tablespoons onto cookie sheets, leaving at least an inch of space between cookies. Press down slightly with a glass or the palm of your hand. Bake for 8-10 minutes or until centers are puffy but still very soft. They won't look done in the middle--it's okay! Allow them to cool for 5 minutes on the baking sheet before removing to a cooling rack or just your kitchen counter. :)

5. For the filling, in a small bowl whisk together flour, soda, and salt.

6. In the bowl of an electric mixer cream butter and sugars until combined and smooth. Add milk and vanilla. Add flour mixture and beat until well combined. Stir in mini chocolate chips.

7. To assemble, spread about 1 1/2-2 Tablespoons cookie dough mixture in between 2 totally cooled chocolate cookies. Smoosh together. Conquer Monday!