Whoopie Pies

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

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Refrigeration Time 30

Total Time 1 20

Servings servings

Calories 457kcal

Author Deborah Harroun

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.

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