IE 11 is not supported. For an optimal experience visit our site on another browser.

Wookie Pies

Stephanie Izard Wookie Pies
Stephanie Izard Wookie PiesNathan Congleton / TODAY
Cook Time:
30 mins
Prep Time:
30 mins
12 sandwich cookies

Chef notes

These Star Wars-inspired treats offer a little bit of challenge, but are very simple and delicious. May the force — and sweets — be with you!

Technique tip: Store wookies on a plate or baking sheet, wrapped in plastic, for up to 3 days.


  • 4 cups all-purpose flour
  • cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup buttermilk
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • cups powdered sugar
  • tablespoons unsweetened cocoa powder
  • tablespoons malted milk powder
  • tablespoons buttermilk powder or milk powder
  • 1/4 teaspoon kosher salt
  • tablespoons whole milk
  • 1 teaspoon vanilla extract


For the cookies:


Preheat the oven to 300°F. Line a baking sheet with parchment paper.


In a large bowl, whisk together the flour, cocoa powder, baking soda and salt.


In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until well combined and fluffy. Add the eggs, mixing well between additions. Scrape down the sides of the bowl.


Reduce the speed to low and add 1/3 of the flour mixture, then 1/2 cup of the buttermilk. Scrape the bowl again and another 1/3 of flour mixture, then the remaining buttermilk and finally add in the last of the flour. Mix just until combined (it will be very thick).


Detach the bowl from the mixer and scrape the bottom to make sure the batter is uniform.


Spoon 3-tablespoon scoops of the batter about 2 inches apart on the prepared sheet tray. Bake until completely set but still soft, 10 to 12 minutes.


Let cool completely on the sheet tray before transferring to a wire rack.

For the filling:


In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium-high speed until soft and smooth, about 2 minutes.


Sift the powdered sugar, cocoa powder, malted milk powder, buttermilk powder, and salt together in a medium bowl.


Reduce the mixer speed to low and slowly add the dry ingredients. Drizzle in the milk and vanilla, and mix until completely combined.


Scrape down the sides and bottom of the bowl. Whipping the ingredients on high speed until light and fluffy, about 3 minutes. Transfer the filling to a piping bag fitted with a 1/2-inch tip.

To assemble:

Lay half the cookies flat side up on a smooth surface. Pipe the filling onto the center of each cookie, leaving a 1/2-inch border. Top with a naked cookie, flat side down, and press down to squish the filling to the edge. Serve at room temperature.