Whoopie Pies Recipe

4.5 24 22
Whoopie Pies Recipe
Whoopie Pies Recipe photo by Taste of Home
Publisher Photo

Whoopie Pies Recipe

Read Reviews
4.5 24 22
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."
Recommended: 10 Fun Treats for Fall
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 5 min./batch + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 5 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large 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
  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

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Reviews forWhoopie Pies

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MY REVIEW
amsm User ID: 8302234 263361
Reviewed Mar. 12, 2017

"The cake is chocolately and moist. It has very good flavor and holds up well. The filling is delicious as well. I love the marshmallow filling. I think that there needs to be more filling. There seemed to be more cake than filling, so when I ate these I could not taste the filling. Maybe next time I will double the filling so there is more."

MY REVIEW
rena 55 User ID: 1935799 199127
Reviewed Oct. 13, 2014

"Whoopie pies are a favorite of the men in our family. These are very good and always a hit at the end of any meal. For the filling, I often use homemade butter cream frosting so that I can change the flavor of the filling. Add mini-chocolate chips, crushed candy cane, or make it a chocolate filling! MMMM good!"

MY REVIEW
trucker71240 User ID: 7889665 6354
Reviewed Jul. 15, 2014

"My better half doesn't eat marshmallow,she's vegan,so looking for a different filling,don't like the shortening version either...need to find a different filling."

MY REVIEW
pjh139 User ID: 7747913 8488
Reviewed Jul. 14, 2014

"Wrong filling. They call them Moon Pies around here. Scrapper_G has the real Whoopie pie filling and I'm use to Aunt Ruth's version of the 'cookie' it requires sour cream so it's rich, dark and very moist. As a Moon pie goes. Not bad. As a Whoopie pie? Epic Fail."

MY REVIEW
Kristo3 User ID: 6401426 6329
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
darlenam User ID: 2532242 2803
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
broberts1302 User ID: 6835510 6352
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
TaylorAshley User ID: 6669690 5297
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
Scrapper_G User ID: 99447 5552
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."

MY REVIEW
kmccullah77 User ID: 5712299 6726
Reviewed Jun. 3, 2011

"easy recipe, but i modified the filling, adding peanut butter to one, and cocoa to the other. yummy."

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