Publisher Photo
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch + cooling

Ingredients

  • COOKIES:
  • 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
  • FILLING:
  • 1/2 cup shortening
  • 3/4 cup confectioners' sugar
  • 6 tablespoons marshmallow creme
  • 1 teaspoon vanilla extract
  • Enough milk to make mixture spreadable

Directions

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.)
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

Nutritional Facts

1 each: 155 calories, 8g fat (2g saturated fat), 1mg cholesterol, 184mg sodium, 20g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • COOKIES:
  • 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
  • FILLING:
  • 1/2 cup shortening
  • 3/4 cup confectioners' sugar
  • 6 tablespoons marshmallow creme
  • 1 teaspoon vanilla extract
  • Enough milk to make mixture spreadable
  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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MY REVIEW
palanca User ID: 4271640 16824
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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