Classic Whoopie Pies

The classic combination of cocoa-rich cookies and a creamy, powdered sugar filling made whoopie pies famous. Serve this classic chocolate cookie as a sweet snack or fun dessert.

Prep Time:
45 mins
Bake Time:
10 mins
Total Time:
45 mins
Servings:
16
Yield:
16 sandwich cookies

Ingredients

  • ½ cup shortening

  • 1 cup sugar

  • 1 teaspoon baking soda

  • teaspoon salt

  • 1 ¼ cup buttermilk or sour milk*

  • 1 egg

  • 1 teaspoon vanilla

  • 2 ¼ cup all-purpose flour

  • cup unsweetened cocoa powder

  • Creamy Filling

Creamy Filling

  • ½ cup butter, softened

  • 1 ¾ cup powdered sugar

  • 1 7 ounce jar marshmallow creme

  • 1 teaspoon vanilla

Directions

  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.

  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 half the cookies with a rounded tablespoon of Creamy Filling. Top with the remaining cookies, flat sides down. Store in the refrigerator. Let stand at room temperature for 30 minutes before serving. Makes about 16 sandwich cookies.

Creamy Filling

  1. In a large mixing bowl combine butter, powdered sugar, marshmallow creme, and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes or until smooth. Cover and chill about 1 hour or until firm.

*Tip:

To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

**Tip:

Try to keep mounds of dough in nicely rounded shapes. Use a #40 scoop (1 1/2 tablespoons) works well.

Layer 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.

Nutrition Facts (per serving)

329 Calories
13g Fat
52g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 329
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 174mg 8%
Total Carbohydrate 52g 19%
Total Sugars 34g
Protein 4g
Calcium 30.3mg 2%
Iron 1.4mg 8%
Potassium 106mg 2%
Fatty acids, total trans 1g
Folate, total 36.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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