Whoopee Pie Recipe

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This classic recipe is more cookie then pie but it is all delicious. The cookie sandwich is better then any cookie I have every had.—Jean Griggs, Clevelan, Alabama
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 24 servings


  • 6 tablespoons shortening
  • 3/4 cup sugar
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup confectioners' sugar
  • 6 tablespoons marshmallow creme
  • 1 teaspoon vanilla extract
  • Enough milk to make mixture spreadable

Nutritional Facts

1 serving (1 each) equals 155 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 184 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.


  1. For cookies, cream shortening and sugar until light and fluffy. Beat in the milk and vanilla. Gradually add the flour, cocoa, soda and salt. Drop 2 in. apart onto ungreased baking sheets. Bake at 425° for 10-12 minutes. (If cookies rise too much, press down with spatula.)
  2. Remove to wire racks to cool. Combine filling ingredients. Spread filling on the bottom of half of the cookies. Top with the remaining cookies. Yield: about 2 dozen.
Originally published as Whoopee Pie in Country Extra November 1990, p51

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Reviewed Apr. 5, 2011

"The directions did not give a measurement for the dough per cookie so I used a medium scoop. This resulted in a larger cookie, I will use a smaller scoop next time."

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