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Old-Fashioned Whoopie Pies

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 lasts 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
    2 dozen


  • 1/2 cup baking cocoa
  • 1/2 cup hot water
  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 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


  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool.
  • For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
  • In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Whoopie Pie Recipe Tips

What are other filling ideas for whoopie pies?

There are plenty of different filling ideas you could try with this whoopie pie recipe. We recommend swapping the classic frosting for a raspberry, maple or cream cheese filling. You can also try mixing in chocolate chips or crushed peppermint (perfect for the holidays!) to add a bit of bite. Be sure to check out these other whoopie pie recipes, too.

How do I store whoopie pies?

To store, place whoopie pies in the refrigerator in an airtight container. They’ll stay fresh for up to a week. If you’d like to enjoy this recipe for even longer, you can freeze them! Freeze in an airtight container for 2-3 months.

How do you serve whoopie pies?

It’s a matter of personal preference whether you serve whoopie pies warm or cold. If you’re serving them warm, let them stand for 30 minutes at room temperature before serving. Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
1 each: 244 calories, 11g fat (3g saturated fat), 19mg cholesterol, 116mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 3g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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Average Rating:
  • Tammy
    Feb 24, 2021

    Had to make slight adjustments to cookie dough due to higher altitude and decrease the oven temp a bit. Made the filling using cream cheese in place of the shortening like how I was taught. As long as stick to the 2 tablespoon sandwich cookie size as directed they turned out perfect but won't bake up as well if try to make larger like the commercial chocolate coated graham cracker cookie marshmallow filled type "whoopie pie" ... but excellent sandwich cookies.

  • Renee
    Sep 10, 2019

    This is a pretty good whoopie pie recipe. I liked how the whoopie pies turned out. I was not thrilled about the filling though. I will use another recipe for that. I couldn't taste the filling. I don't think adding more vanilla would have helped. Since I couldn't taste it as vanilla, I ended up adding peanut butter to flavor it. They baked up quick. I didn't need to bake them the entire 10 minutes. Other than that, it turned out great for my first time making whoopie pies. Thank you for the recipe.

  • Marilyn
    Mar 14, 2018

    Disappointed. I was looking for traditional and they are not. Cookie firm and filling very light so it just squishes out. I will keep looking.

  • Jane jones
    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
    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
    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
    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
    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
    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
    Sep 21, 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.)