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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate-Walnut Whoopie Pies

Yield: about 16 sandwich cookies
Prep 45 mins Bake 350°F 10 mins
Chocolate-Walnut Whoopie Pies
  • 1/2  cup  shortening
  • 1  cup  sugar
  • 1  teaspoon  baking soda
  • 1/8  teaspoon  salt
  • 1 1/4  cups  buttermilk or sour milk
  • 1  egg
  • 1  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  • 2/3  cup  unsweetened cocoa powder
  • 1  cup  chopped walnuts
  •  Chocolate-Walnut Filling
  •  Powdered sugar (optional)

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in buttermilk or sour milk, egg, and vanilla until combined. In a medium bowl, stir together the flour and cocoa powder. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the walnuts.

2. Drop dough from a rounded measuring tablespoon* 2-1/2 inches apart onto an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until the edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

3. Spread the flat sides of each of half the cookies with about 2 tablespoons of Chocolate-Walnut Filling. Top with remaining cookies, flat sides down. Store in the refrigerator. If desired, sprinkle with powdered sugar. Makes about 16 sandwich cookies.

From the Test Kitchen
  • Try to keep mounds of dough in nicely rounded shapes.
  • Place assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze unfilled cookies for up to 3 months. To serve, thaw cookies, if frozen. Assemble as directed in Step 3.
Chocolate-Walnut Filling
  • 1  cup  semisweet chocolate pieces
  • 1/4  cup  butter
  • 1/2  cup  dairy sour cream
  • 2 1/4  cups  powdered sugar
  • 1/2  cup  chopped toasted walnuts

1. In a medium saucepan, combine semisweet chocolate pieces and butter. Cook over low heat, stirring frequently, until melted and smooth. Remove from heat. Transfer mixture to a large bowl. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating with an electric mixer on medium speed until smooth. Stir in chopped toasted walnuts.

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