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RECIPES | Cookies, Bars & Brownies
Yo Yos
If you’re not yet familiar with Yo Yos (otherwise known as Whoopie Pies, Black Moons, Gobs, or BFOs), you’re in for a real treat. Yo Yos yield a perfect cake-to-frosting ratio in an easy-to-devour format. A classic buttercream with a dash of lemon zest goes perfectly with the chocolate, offering a clean, crisp flavor complement to the dark, rich cake. If you’re looking for a chocolate dessert for a summer picnic, this is it. Really love buttercream? Double the recipe and add as much filling as your heart desires.
- Difficulty
- 2/3
- Yield
- 25 1.5-inch sandwich cookies
Ingredients
- ¾ cup [70 g]Guittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
- 2 cups [240 g]All‑purpose flour
- ½ tspBaking powder
- ½ tspBaking soda
- ½ tspSalt
- ¼ cup [55 g]Unsalted butter, at room temperature
- 1 cup [200 g]Firmly packed light brown sugar
- 1 largeEgg
- 1 tspVanilla extract
- 1 cup [240 ml]Full‑fat buttermilk
Cookies
- 1
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
- 3
In a large bowl, with a hand mixer, beat together the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well combined. Alternately add the flour mixture and the buttermilk in four additions, beating on low speed until smooth and stopping to scrape down the bowl after each addition.
- 4
Drop the dough by teaspoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake. Make an even number of cookies, if you can, so you can sandwich them together.
- 5
Bake for 9 to 11 minutes, or until domed with a center that springs back when lightly tapped. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. (At this point, you can freeze the cookies for up to 2 months.)
Ingredients
- ½ cup [110 g]unsalted butter, at room temperature
- 1⅓ cups [160 g]confectioners’ sugar
- 2 tspwhole milk
- 1 tspvanilla extract
- 1 tspgrated lemon zest
Lemon Buttercream
- 1
In a medium bowl, using a hand mixer, beat together the butter and confectioners’ sugar until light and fluffy. Beat in the milk and vanilla until the buttercream is thick. Add the lemon zest and beat until combined.
- 2
Spread about 1 Tbsp buttercream onto the flat side of a cookie. Top with a cookie of similar size, flat-side down, to sandwich together. Repeat until all of the cookies are sandwiched. Let the Yo Yos sit at room temperature for 30 minutes to 1 hour before serving so the buttercream can set. Store in an airtight container in the refrigerator for up to 4 days.
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