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Whoopie Pies Recipe
Whoopie Pies Recipe photo by Taste of Home

Whoopie Pies Recipe

Read Reviews (6)
4.44 6
Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. Bake: 5 min./batch + cooling
MAKES:18 servings
TOTAL TIME: Prep: 15 min. Bake: 5 min./batch + cooling
MAKES: 18 servings

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 cups King Arthur Unbleached 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

  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. 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.
  3. 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.
  4. 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

Reviews for Whoopie Pies(6)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 17, 2014

One of the best Whoopie pies I've tasted. My family loves them, have already made them 3x since Christmas.

MY REVIEW
Reviewed Jan. 17, 2013

I made this recipe a long time ago and it was delicious, even with the marshmallow cream. My family ate them up. I would definitely make these again.

MY REVIEW
Reviewed Dec. 13, 2012

I agree with Scrapper_G about the filling. Im also from Pa Dutch Country and grew up eating my mom's Whoopie Pies. I would never put marshmallow anything in a real Whoopie Pie. I live in Cleveland now and whenever I would mention this cookie, most had never heard of it including my husband. Now they are his favorite cookie and he asks for them every Christmas from my mom, even after our divorce.

MY REVIEW
Reviewed May. 25, 2012

I maut say DANG these were good. The first time I made them it was as the recipe called for, but the second time I made them it was with the filling from the Pumpkin Whoopie recipe and it made these even better! Big hit with husband and coworkers.....and myself, mostly ;)

MY REVIEW
Reviewed Feb. 1, 2012

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.

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