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

Chocolate Whoopie Pies

Makes: 30 servings
Serving size: 1 filled cookie each
Prep 40 mins Bake 375°F 5 mins  per batch
Chocolate Whoopie Pies
  • 2  cups  flour
  • 2  tablespoons  unsweetened cocoa powder
  • 1/2  teaspoon  baking soda
  • 1/8  teaspoon  salt
  • 1/2  cup  vegetable oil spread
  • 2/3  cup  packed brown sugar*
  • 1/4  cup  refrigerated or frozen egg product, thawed, or 1 egg
  • 1  teaspoon  vanilla
  • 1/2  cup  buttermilk or fat-free sour milk** (or 2/3 cup buttermilk if using sugar substitute blend)
  • 1  recipe  Filling
  • 2  teaspoons  powdered sugar (optional)

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside.

2. In large bowl combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.

3. Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter onto prepared cookie sheets leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely.

4. Prepare Filling and spread on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. If desired, sprinkle tops with powdered sugar. Store, covered, in the refrigerator.

From the Test Kitchen*Sugar Substitutes:
  • Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. Increase buttermilk to 2/3 cup.
  • Per Serving Chocolate or Red Velvet Whoopie Pies with Substitute: Same as above, except 75 cal., 66 mg sodium, 10 g carb. (3 g sugars). Exchanges: 0.5 carb. Carb choices: 0.5.
**Test Kitchen Tip:
  • To make 1/2 cup sour milk, pour 1 1/2 teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make 1/2 cup total liquid; stir. (For 2/3 cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make 2/3 cup total liquid.) Let stand for 5 minutes before using.
Red Velvet Whoopie Pies:
  • Prepare as directed, except add one 1-ounce bottle red food coloring with the egg and vanilla in Step 2..
  • 1  cup  frozen light whipped dessert topping, thawed
  • 1/4  cup  light sour cream
  •  Blue or green food coloring (optional)

1. In a small bowl stir together 1/4 cup of the whipped dessert topping and 1/4 cup light sour cream. Fold in the remaining 3/4 cup whipped dessert topping. If desired, tint with several drops blue or green food coloring.

Nutrition Facts (Chocolate Whoopie Pies)
  • Servings Per Recipe 30,
  • cal. (kcal) 82,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 1,
  • carb. (g) 12,
  • Monounsaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 0,
  • sugar (g) 5,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 65,
  • Potassium (mg) 29,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Other Carb () 1,
  • Fat () 1,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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