Spring M&M Whoopie Pie Cookies

I happen to think whoopie pie pans are the best thing ever.  Frankly, that’s why I rave about them so much!  I love the versatility and are permanently trying to come up with different cookies which I can plausibly bake in the whoopie pie pan.  So when I found this recipe from Picky Palate (via Love from the Oven), I was very excited.  I’ve been craving a proper spring (rather than the never-ending slush of snow, rain and grey skies which has been awaiting me in London and Ireland.  So if anything could bring a spring feeling, these cookies (with spring egg M&Ms and spring-coloured sprinkles) in a bunny whoopie pie pan, could!  And actually, today it’s been much more lovely, so maybe there’s something to that.  Who knows?  Power to affect the weather would be nice….

Whoopie Pie Pan Cookies (from Picky Palate)


3/4 cups (150g) sugar

1 cup (220g)  light brown sugar

1 cup (226g) unsalted butter

2 large eggs

2 tablespoons vanilla extract

1 1/2 teaspoons bicarbonate of soda

3 3/4 cups (469g) plain flour

2 cups chocolate chips

1 bag of M&Ms (I used these, for a spring theme)

A shaker of seasonally appropriate sprinkles

DSC_0410Cream together butter and sugars.  Mix in eggs and vanilla.

DSC_0411Sift in bicarbonate of soda and flour.


Mix in the chocolate chips (and some M&Ms)

DSC_0415Place the cookie dough in the whoopie pie pan.  Press some M&Ms and sprinkles into the top of the cookie for decoration.


Bake at 170C (350F) for about 8 to ten minutes, until golden brown.  Most whoopie pie pans are non-greased, so it should slide out easily!  Feel the warm spring breeze accompanied by bunny rabbits! 😉



One comment

  1. Diana Rambles · · Reply


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