Whoopie Pies

These classic Whoopie Pies have two cake-like cookies sandwiched with a fluffy filling, making the perfect cookie sandwich. 

There is something special about old fashioned, classic desserts, like these Whoopie Pies. If you are a fan of the retro recipes, check out this Oatmeal Cake or this Chess Pie.

Whoopie pies are one of my husband’s favorite childhood treat.

These fun cake-like filled cookie sandwiches are a popular treat in Pennsylvania and Maine. I didn’t grow up with them, but I’m all for making them popular out here in the west!

From what I have learned, these cookies originated from the Pennsylvania Amish community. There are stories told that when these cookies were made, the children would call out “whoopie!” in excitement, and that is where they got their name.

These cookies consist of two cake-like cookies, sandwiched with a creamy filling.

Many of the recipes you’ll find online have a filling made with marshmallow fluff. In fact, the recipe that has been here on Taste and Tell since 2007 used this same marshmallow fluff filling.

But when I went back to re-test this recipe, I realized that this filling was all wrong. I have never had a whoopie pie with the marshmallow fluff filling. Both my husband and I agreed that it needed to be less sweet and more fluffy.

So I tried them with the filling in these red velvet whoopie pies, that is similar to an ermine frosting. And it was perfection.

I have a feeling these Whoopie Pies will have all of us calling out “whoopie!”

Ingredients

• Butter: A lot of purists will say that Whoopie Pies are made with shortening only, no butter. But I prefer the taste of the butter in the cookie, and also it creates a sturdier cookie. I do use a mixture of butter and shortening in the filling, though.
• Sugar: You will need light brown sugar for the cookies, and granulated sugar for the filling.
• Egg: You only need one large egg for this recipe. The egg will help to provide structure for the cookies.
• Flour: I use all-purpose flour.
• Cocoa Powder: I like to keep things simple and use regular unsweetened cocoa powder. Some people swear by Dutch process, but I keep unsweetened cocoa powder on hand, and it works great in this recipe.
• Salt: Salt will balance the flavors, so don’t leave it out.
• Buttermilk: You will need buttermilk for the cookies. Real buttermilk is ideal, but a homemade buttermilk substitute will work if necessary.
• Milk: The milk is for the filling. I just use 2% because that is what I keep on hand, but 1% or whole will be just fine, too.
• Vanilla: Don’t forget the vanilla in the cookies and the filing.
• Shortening: This is a solid vegetable shortening, such as Crisco. It adds a lightness that you don’t get if you just use butter.

How to Make Whoopie Pies

STEP 1: Cream the butter and the brown sugar together. You want this to be light and fluffy, so beat it well for several minutes.

STEP 2: Add the egg.

STEP 3: Beat this just until combined.

STEP 4: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.

STEP 5: Add the vanilla to the buttermilk.

STEP 6: Add 1/3 of the flour mixture to the butter mixture, then mix until it is combined.

STEP 7: Now add in half of the buttermilk and mix until combined. Repeat this, adding half of the flour mixture that is left, then the remaining milk, and finally the remaining flour.

STEP 8: Mix this all together just until it is combined. Do not over mix. This batter will be thicker than a cake batter, but thinner that cookie dough.

STEP 9: Scoop the batter onto a lined baking sheet. I like to use a 2 tablespoon cookie scoop. At this size, you want to make sure they have a couple inches between them, but if you do make them bigger, they will need more space to expand.

STEP 10: Bake the cookies until they are set, 12-14 minutes per batch. I like to bake the sheets separately, but if you do bake them at the same time, make sure to rotate them halfway through the baking time. Let the cookies cool completely.

STEP 11: Make the filling. Whisk the milk and flour together in a saucepan over medium heat. Cook this until is is thick, then remove it from the stove to cool completely.

STEP 12: Combine the sugar, butter and shortening in a bowl.

STEP 13: Beat these together until they are light and fluffy.

STEP 14: Add in the cooled flour mixture and the vanilla.

STEP 15: Beat very well until the filling is smooth and fluffy. This will probably take a couple of minutes. Transfer the filling to a large piping bag and refrigerate it for 30 minutes.

STEP 16: Turn half of the cookies over and pipe some filling onto the flat side. Top with another cookie.

Tips and Tricks

Using a 2 tablespoon cookie scoop will make 26 total cookies, but I like to fill the scoop slightly fuller than normal and only make 24 cookies so that I can fit them all on 2 cookie sheets. 

You don’t have to use a piping bag to fill the cookies, but it is much easier, and looks much better than just spreading the filling on.

Usually when you buy whoopie pies, they are bigger than these, about the size of a hamburger. But we found that this size is perfect for one serving.

I prefer these cookies chilled, but my husband only likes them at room temperature. You can serve them either way!

You can store these in a covered container in the refrigerator, or wrap each whoopie pie individually in plastic wrap and store them in the refrigerator.

More Favorite Dessert Recipes

Doubletree Cookies
No Bake Cheesecake
Chocolate Mousse
Cake Mix Cookies

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Whoopie Pies

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Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Refrigeration Time: 30 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 servings

Course: Dessert

Cuisine: American

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These classic Whoopie Pies have two cake-like cookies sandwiched with a fluffy filling, making the perfect cookie sandwich. 

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Ingredients

Cookies:

• ▢ 1/2 cup butter softened
• ▢ 1 cup packed light brown sugar
• ▢ 1 egg
• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup buttermilk
• ▢ 1 teaspoon vanilla extract

Filling:

• ▢ 5 tablespoons all-purpose flour
• ▢ 1 cup milk
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup butter softened
• ▢ 1/2 cup solid vegetable shortening such as Crisco
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
• In a large bowl, or the bowl of a stand mixer, cream together the butter and brown sugar. Add the egg and beat until combined.
• In another bowl, whisk together the flour, cocoa powder, baking soda and salt.
• Combine the buttermilk and the vanilla. (I will just add the vanilla to the measuring cup.)
• Add 1/3 of the flour mixture to the butter and sugar mixture and mix until combined. Then add 1/2 of the milk and mix. Continue by adding another 1/3 of the flour, the rest of the milk, and then the remaining flour. Mix just until combined.
• Use a 2 tablespoon cookie scoop* to scoop the dough onto the prepared baking trays, keeping them at least 2 inches apart.
• Bake, 1 tray at a time, until the cookies are set, about 12-14 minutes.
• Let the cookies cool completely.
• To make the filling, whisk the flour and the milk together in a saucepan over medium heat. Cook until the mixture is thick, stirring constantly with the whisk, about 3 minutes. Remove from the heat and allow the mixture to cool completely.
• In the bowl of a stand mixer or in a bowl with a hand mixer, cream the sugar, butter, and shortening until light and fluffy. Mix in the vanilla extract. Add the cooled flour mixture and continue to beat until light and fluffy.
• Transfer the filling to a large piping bag** and refrigerate for 30 minutes. 
• Turn half of the cookies upside down so that the flat side is up. Pipe the filling onto the flat sides of the cookies, then place another cookie on top, flat side down, to form your whoopie pies. 
• Store the cookies covered in the refrigerator. 

Recipe Notes:

*Using a 2 tablespoon cookie scoop will make 26 total cookies, but I like to fill the scoop slightly fuller than normal and only make 24 cookies so that I can fit them all on 2 cookie sheets. 

**You don’t have to use a piping bag to fill the cookies, but it is much easier, and looks much better than just spreading the filling on.

Usually when you buy whoopie pies, they are bigger than these, but we found that this size is perfect for one serving.

You can replace the shortening in the filling with butter (using all butter) but the flavor texture is better when you use part shortening.

I prefer these cookies chilled, but my husband only likes them at room temperature. You can serve them either way!

You can store these in a covered container in the refrigerator, or wrap each whoopie pie individually in plastic wrap and store them in the refrigerator.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1whoopie pie, Calories: 457kcal (23%), Carbohydrates: 55g (18%), Protein: 5g (10%), Fat: 25g (38%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 11g, Cholesterol: 59mg (20%), Sodium: 361mg (16%), Fiber: 2g (8%), Sugar: 19g (21%)

Keywords: whoopie pies