Chocolate Pecan Whoopie Pies

READY IN: 15mins
YIELD: 2 pies




  • Preheat oven to 375°F Spray a baking sheet with nonstick spray.
  • Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
  • In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
  • Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
  • Scoop the batter by scant 1/4 cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
  • Sandwich 1/2 cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
  • Note: Try this recipe using the Butter Pecan Ice Cream recipe on