M&M Vanilla Bean Whoopie Pies

M&M Vanilla Bean Whoopie Pies | The Blonde Buckeye

Sometimes I over-think things. Like for instance, are these technically whoopie ‘pies’? They are not your traditional whoopie pie base. Those are more like a cupcake batter, with a cupcake texture. These are actually cookies, so I guess these are more like cookie pies, or sandwiches… but at the end of the day, does it really matter? I don’t think so, let’s be honest. They are delicious, and that is a fact.

M&M Vanilla Bean Whoopie Pies | The Blonde Buckeye

I made these for baby shower, for a baby girl obviously. Cute right? But this is one of those cases, whatever color M&M’s you use, they can pretty much go with any theme or occasion. These cookies are based off of my Perfect Chocolate Chip Cookies. Who knew a little cornstarch could do such wonders! Another key element is the baking time. So, sooo important not to over-bake these guys. I promise you’ll think they’re under-baked, but they are not (unless they really are…). You might need to test a batch for your oven, then after that you’ll always know if you use the same size cookie scoop. Worth it, I promise.

M&M Vanilla Bean Whoopie Pies | The Blonde BuckeyeM&M Vanilla Bean Whoopie Pies | The Blonde BuckeyeM&M Vanilla Bean Whoopie Pies | The Blonde Buckeye

M&M Vanilla Bean Whoopie Pies
Makes about 20 cookie sandwiches, depending on size
  • 2 cups All-purpose Flour
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking Soda
  • ½ teaspoon Coarse Salt
  • ¾ cup Unsalted Butter
  • ¾ cup Brown Sugar
  • ¼ cup Granulated Sugar
  • 1 Egg
  • 2 teaspoon Vanilla Extract
  • 1½ cups M&M's
  • 6 Tablespoons Unsalted Butter, softened
  • 2½ cups Powdered Sugar (plus more, if needed)
  • 1 Tablespoon Heavy Cream (or Whole Milk)
  • Seeds from 1 Vanilla Bean (or 2 teaspoons Vanilla Bean Paste)
  • Sprinkle of coarse Salt
  • Sprinkles (optional)
  1. In a medium bowl, whisk together flour, cornstarch, baking soda & salt. Set it aside.
  2. In the bowl of a stand mixer, beat butter for 2-3 minutes (with the paddle attachment). Add sugars and beat on medium-high speed for 3 minutes. Add egg & vanilla, continue to beat for another 3 minutes.
  3. Slowly incorporate dry ingredients into wet, scraping the sides as you go. Mix slowly until just combined. Fold in M&M's by hand (if you want, you can also reserve about a handful of M&M's to dot a few on the tops before baking for perfect placement).
  4. Cover & chill for AT LEAST 1-2 hours or overnight (can be refrigerated for up to 2 days).
  5. Once batter is thoroughly chilled, preheat oven to 350 degrees F. Prepare 2 large cookie sheets by lining them with parchment paper.
  6. Scoop batter onto sheets, spaced a few inches apart (I used a 1-Tablespoon scoop, so the cookies are a little smaller). Dot a few more M&M's on the top of each cookie.
  7. Bake them for about 7-8 minutes or until tops/edges are just set (the inside may look slightly undercooked, but they will finish cooking on the baking sheet).
  8. Once you remove them from oven, leave them on the cookie sheets for about 5 minutes, and then transfer cookies to a wire rack to cool completely.
  10. Beat the butter on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the powdered sugar, about ½ cup at a time until combined (carefully incorporate). Mix in the cream, vanilla beans and salt. Continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar, if filling needs to be thicker).
  11. Lay out half the cookies face up, and the other half face down (if you have an odd number, you'll just have to "taste test" the extra one). Spread or pipe a layer of frosting on the cookie that's facing up. Sandwich the halves together, pushing the filling to the edges.
  12. Add sprinkles to the edges, if using.
* Store in an airtight container for up to 5 days at room temperature or freeze for up to 2 months
* Be sure to adjust cooking time depending on cookie size



  1. These are so pretty!

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