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Whoopie Pies Recipe

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"These soft, moist little treats have been a favorite of mine for many years," relates Ruth Ann Stelfox of Raymond, Alberta. "They're deliciously different."

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Whoopie Pies Recipe

Prep: 15 min. Bake: 5 min./batch + cooling

Yield: 18 Servings

15 5 20

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
1 cup buttermilk
FILLING:
2 cups confectioners' sugar
2 cups marshmallow creme
1/2 cup butter, softened
2 teaspoons vanilla extract

Directions

In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely.
In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.

Originally published as Whoopie Pies in Taste of Home October/November 1993, p54

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Reviews for Whoopie Pies (2)

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Reviewed on Feb. 01, 2012 by Scrapper_G

I still like my own recipe for the filling better. Here in PA Dutch Country the following is the most commonly used recipe for the filling:

Whoopie Pie Filling

3/4 cup shortening

2-1/2 to 3 cups sifted 10X sugar

1 egg white (or use dry egg white powder & reconstitute)

1 teaspoon vanilla

Beat shortening and 1 cup 10X sugar until fluffy. Beat in egg white and vanilla. Beat in enough remaining sugar to make a good, fluffy spreading consistency.