Old-Fashioned Whoopie Pies Recipe
Old-Fashioned Whoopie Pies Recipe photo by Taste of Home
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Old-Fashioned Whoopie Pies Recipe

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4.5 25 30
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Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years...they're a treat that never lasted very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 10 min./batch + cooling
MAKES: 24 servings


  • 1/2 cup baking cocoa
  • 1/2 cup hot water
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 3 tablespoons all-purpose flour
  • Dash salt
  • 1 cup 2% milk
  • 3/4 cup shortening
  • 1-1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Nutritional Facts

1 each: 244 calories, 11g fat (3g saturated fat), 19mg cholesterol, 116mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.


  1. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350° for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
  3. In a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
  4. In a small bowl, cream the shortening, sugar and vanilla until light and fluffy. Add milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
Originally published as Old-Fashioned Whoopie Pies in Taste of Home April/May 1998, p35

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Jane jones User ID: 8944470 254841
Reviewed Sep. 30, 2016

"I followed this recipe exactly as written. It it was wonderful. Will definitely make again. The cake texture and flavor was perfect and the filling not too sweet but very tasty. Thankyou"

iluvmi3kds User ID: 8472655 230708
Reviewed Aug. 4, 2015

"I shouldn't even give this one star. This is not the traditional whoopee pie. The cookie part wouldn't even cook in 20 minutes in the oven. Not cakey. Thick and heavy like a brownie. Had to keep cooking until outside was hard . Insides still never quite cooked through. Taste is pitiful. I wouldn't call it chocolate for sure. Even look disgusting-like Buffalo Chips. Could use them as a joke I suppose. Waste of ingredients and time. My kids wouldn't eat these and they will eat anything."

bev871 User ID: 8159318 215006
Reviewed Dec. 15, 2014

"I made these Whoopie s today but not pleased with this recipe they didn't t raise and didn't t have much taste"

c1981 User ID: 8016034 48183
Reviewed Sep. 30, 2014

"Is the cookie a soft fluffy type or heavier type? Hard to rate when I have not tried yet but I will give a 3 for now."

Caramelizedonions39 User ID: 7094784 48182
Reviewed Jan. 3, 2014

"I think the cookie turned out great, but I didn't use the filling recipe, I filled them with peanut butter buttercream, because I'm a real sucker for chocolate and peanut butter. Next time I will have to try the filling. Thanks for the great recipe."

jctkrause User ID: 5185979 50762
Reviewed Nov. 19, 2013

"These were delicious, the best chocolate whoopee pies I've ever tasted.The filling recipe is exactly like the traditional frosting recipe for red velvet pie. I always use half shortening and half butter to avoid that "mouth full of shortening" sensation, plus I add 4 teaspoons of vanilla instead of just 2.I completely agree with your choice of filling. Regular buttercream would be too sweet and make a mess when the butter softened. Plus, you can make this filling chocolate by making a one-to-one exchange between the flour and the cocoa; if you wanted to add 1 tablespoon cocoa to this filling, subtract 1 tablespoon flour from the recipe.This recipe's a keeper!"

vewebber58 User ID: 998755 202655
Reviewed Sep. 21, 2013 Edited Sep. 23, 2013

"The cookie part is good.....the filling is too much like eating shortening that is slightly sweetened. It doesn't even taste like vanilla, and I added extra. I'd try to find a different filling recipe if I were to make them again.

I'm adding this update several days after writing the first review........these seemed to taste a lot better the next day; in fact, I had a hard time leaving them alone! (I stored them in a tightly closed container.)"

Reneencurtis User ID: 5503238 17086
Reviewed Feb. 24, 2013

"I wasn't crazy about the filling. Kids liked the cookies without the filling. I made the red velvet ones and everyone loved them."

chocolate898 User ID: 5452159 22015
Reviewed Feb. 6, 2013

"We love this recipe! No other words needed."

darlenam User ID: 2532242 23278
Reviewed Jan. 24, 2013

"Liked the cookie not the cream. I like the marshmallow cream better."

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