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chai spiced whoopie pie cookies stacked

Dirty Chai Whoopie Pies

  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 22 Whoopie Pies 1x


Soft and thick espresso cookies sandwiched around fluffy chai spiced buttercream



For the Espresso Cookies

  • 1/2 C Very Strong Coffee, at room temperature
  • 3 C (375 g) All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 TBSP Cocoa Powder
  • 1/2 tsp Salt
  • 1/2 C (113 g) Salted Butter, at room temperature
  • 1/2 C (110g) Granulated Sugar
  • 1/2 C (110g) Dark Brown Sugar
  • 2 TBSP Canola Oil (can sub vegetable oil)
  • 3/4 C (185g) Sour Cream, at room temperature
  • 2 Lg Eggs, at room temperature
  • 2 tsp Pure Vanilla Extract

For the Chai Spiced Buttercream

  • 3/4 C Salted Butter
  • 3 C Powdered Sugar
  • 1 TBSP Chai Spice (*Recipe Below)
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 46 TBSP Heavy Cream

For Homemade Chai Spice

  • 1 tsp Ground Cloves
  • 1 tsp Allspice
  • 1 tsp Cardamom
  • 1 tsp Nutmeg
  • 2 tsp Ginger
  • 2 tsp Cinnamon


For the Espresso Cookies

  • Preheat the oven to 350 and line two cookie sheets with parchment paper.
  • Brew 1/2 C of strong coffee and allow to come to room temperature.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
  • In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream the butter, oil and sugars for 3 minutes.
  • Add the egg and vanilla and mix for another 1-2 minutes.
  • Add the sour cream and mix to combine.
  • Add 1/2 of the dry ingredients and mix just until it’s mostly combined with a few flour streaks remaining.
  • Add the coffee and mix to combine.
  • Mix in the remaining dry ingredients until just combined, don’t over mix.
  • Use a 1 TBSP cookie scoop to scoop the batter onto the prepared cookie sheets, leaving space between each cookie.
  • Bake for 9-10 minutes, or until a toothpick comes out clean. Allow cookies to cool completely on a cooling rack.

For the Chai Spiced Buttercream

  • In the bowl of a stand mixer with the paddle attachment, beat the butter by itself for 10 minutes. It should become very silky and pale in color, almost white.
  • Add 1/2 of the powdered sugar and mix for 3 minutes, then add the rest of the powdered sugar and mix another 3 minutes.
  • Add the vanilla, salt, and the chai spice. Mix to combine.
  • Add the heavy cream 1 TBSP at a time until the buttercream is fluffy and soft, or until your desired consistency.
  • Pipe the buttercream onto half of the cookies using a piping bag and a small round tip or with a ziplock with the corner snipped off. Top with the other half of the cookies.
  • Optional, sprinkle cookies with chai sugar by mixing 1 TBSP of the chai spice with 3 TBSP granulated sugar.
  • Enjoy at room temperature or chilled.


*Cookies will keep at room temperature for 24 hours or up to a week in the fridge.

*You can sub for unsalted butter, just make sure to adjust for the salt.

Keywords: whoopie pies, chai spiced cookies, chai whoopie pie, chai desserts, dirty chai whoopie pies