Chocolate Dream Whoopie Pies Recipe
Chocolate Dream Whoopie Pies Recipe photo by Taste of Home

Chocolate Dream Whoopie Pies Recipe

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Chocolate lovers will find these cute triple-chocolate goodies irresistible. Two luscious cookies, a yummy mousse-like filling and mini semisweet chips: mmmmmm.—Jill Papke, Oconomowoc, Wisconsin
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min./batch + cooling
MAKES: 12 servings


  • 1 package chocolate cake mix (regular size)
  • 3 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup milk chocolate chips
  • 2/3 cup shortening
  • 1/3 cup butter, softened
  • 3/4 teaspoon vanilla extract
  • 1 cup miniature semisweet chocolate chips

Nutritional Facts

1 each: 579 calories, 37g fat (12g saturated fat), 69mg cholesterol, 386mg sodium, 61g carbohydrate (45g sugars, 2g fiber), 6g protein


  1. In a large bowl, combine the cake mix, eggs, oil and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes (mixture will be sticky).
  2. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
  3. For filling, in a small saucepan, combine the sugar, flour and salt. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chocolate chips until melted. Transfer to a small bowl; cover and refrigerate until chilled, about 1 hour.
  4. In a large bowl, beat the shortening and butter until fluffy. Beat in chocolate mixture and vanilla.
  5. Spread chocolate filling on the bottoms of half of the cookies, about 2 tablespoons on each; top with remaining cookies. Roll sides in miniature chocolate chips for garnish. Store in the refrigerator. Yield: about 1 dozen.
Originally published as Chocolate Dream Whoopie Pies in Taste of Home February/March 2011, p29

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Reviewed Jan. 25, 2016

"By using 2 tablespoons for each cookie, they turned out way too big, and only yielded a bigggg dozen cookies. I will fill them and cut into 2 pieces for now. I really think that 1 tablespoon would be enough to yield 24 cookies to put together 12. Was this a misprint or am I reading the directions wrong?"

Reviewed Apr. 5, 2014

"Disaster Despite the negative reviews, I thought I would give these a try based upon the test kitchens rewriting of the recipe. I am an experienced baker and can usually get things to come out. These were a disaster. I questioned the use of so much milk, especially 2% with so little thickening agent. I followed the directions exactly. I even let the sauce chill for hours to ensure it was set. It would not set. It was still the consistency of a cocoa drink. Very good cocoa, but not something that can be spread on a cookie. I thought about trying to add Kool Whip, confectioners sugar or flour to thicken the filling, but ended up cutting my losses and throwing out the entire batch. I just don't have the time to try to fix this recipe. What a waste of time and money."

Reviewed Jan. 11, 2012

"its awsome and scrumshus"

Reviewed Jan. 11, 2012

"its awsome"

Reviewed Jun. 8, 2011

"Due to the comments posted here, we have retested this recipe again. We agree the original bake time was too long and we apologize for the error. The time has been reduced to 9-11 minutes. For the filling, the recipe said to 'cool completely', but for best results it should be chilled in the refrigerator for about an hour. This allows for a thicker product when it's added to the shortening and butter. The end result should be light and fluffy.

Taste of Home Test Kitchen"

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