Whoopie Pies

Total Time:
1 hr 7 min
35 min
20 min
12 min

16 Whoopie Pies


Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.

In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.

In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.

With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.

Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.


1 1/2 cups shortening

3 cups confectioners' sugar

1 1/3 cups marshmallow topping

Dash salt

1 teaspoon vanilla extract

1/3 to 1/2 cup milk

In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    69 Reviews
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    Ok I made the cardinal mistake of not reading the recipe thru, but I've been making whoopee pies since 7th grade. This was a horrible mess. Oh the directions were easy to follow, and they taste good, but the ingredients are over the top. 32 cookies? right, maybe if they're the size of dinner plates. I will keep looking for my old recipe from 7th grade home ec.
    I like the way these came out. But you definitely want to halve the pie ingredients (Keep the filling ingredients the same as it says, maybe add a 1/2 cup more confections sugar or fluff for a sweeter taste)  
    TYPO WARNING: The pie ingredients call for 1 1/2 Tablespoons of baking soda. IT IS SUPPOSE TO BE A TEASPOON!! 
    If you do not have parchment paper to line the pan, Cooking spray and a thin layer of flour works great! 
    Spooning 1 rounded tablespoon of the batter into the pan is a great size! Do not cook the pie for any longer then 12 minutes (or it will be really dry) 
    If you find that the filling is too watery, Stick it in the fridge to chill/thicken while the pies cook.
    Not the best recipe out there but here's a helpful tip to prevent them from drying out while they cool: Let them cool on the parchment. And it's ok if they are still just slightly warm when you go to fill them. You want to fill them as soon as possible. The filling is what helps keep the cake moist! I also would never use shortening in the filling. Butter or margarine is far superior for taste and texture. In this case the salt also isn't necessary.
    This turned out more like a cookie than a whoopie pie cake..very dry and not very flavorful.
    This really was delicious. I ended up making it into a cake because it was for my dad's birthday. I think I may have over cooked it- it was just the slightest bit dry, but still completely yummy and edible. The filling was good. I halved the recipe for the cake, but kept made the entire batch of filling- there was plenty for a 2 layered cake covered completely with the stuff. I think next time I will make the individual pies, just to try it out that way. Really really good, classic New England whoopie pie. Oh I also added a little bit of fresh brewed coffee, and used homemade butter (from this site by Alexandra Guarnaschelli) then used the buttermilk left over from that instead of plain milk. I will be making this every year :) Probably only once since it is definitely NOT figure friendly. Good for a treat though.
    I used my own tried and true cream for these whoopie pies, but the cookies themselves are the best! They are my new go to recipe for whoopie pies!
    Bit of an amateur when it comes to baking and have always been fascinated with the whole whoopie thing so I thought I'd give it a shot (don't get a lot of these in Englandhindsight should have checked the reviews as there are a shed load of these babies. 30 pies the size of my fist.....but damned good pies. Filling was lovely, did half butter and half shortening (trex.
    Loved these whoopie pies, but definately recommend cutting this recipe in half, deliciously moist, but do not leave them in for more than 12 min. I used an ice cream scoop for the cookies, and at 12 min they came out moist and delicious. Hope this helps the people who found them dry. Using this recipe I got 42 cookies, using the ice cream scoop.
    DELICIOUS! We definitely loved them - BUT CUT THIS RECIPE IN HALF! We intended to only make about 8 cookies, so we halved the ingredients (both cookies and filling and still ended up with 17 huge cookies! Also, we added some peanut butter to the filling - it was A-MAZ-ING! One of my most favorite desserts now :-
    These were just AMAZING! Love Love Love!
    With all the amazing ratings that this recipe got I was expecting so much more out of them. I love chocolate and all, but to me these were too chocolaty. On top of being too chocolaty, they were also too dry if I left them in the full time. Waiting for a toothpick to come out clean simply did not work. That would keep them in too long. The recipe was easy to follow and these would be great to any true chocolate lover.
    The batter was kind of bland for the first batch, so I added a 1/3 bag of milk chocolate chips, which added another dimension to both the flavor and texture...very nice! The filling is kind of bland and although the texture is perfect, there is something lacking. We tried adding some almond extract which helped a little bit. However, I think it's the shortening...very heavy with no flavor. Takes a lot to infuse flavor into that much shortening. So, my next batch I'm substituting butter for shortening. There's just no substitute for butter. Perhaps it won't hold up as well, but we'll see what happens. If that doesn't work, I'll go for 1/2 and 1/2 to get the strength of the shortening and the flavor of butter : Also, luckily I made half the batter and a full recipe of filling. I hadn't read the reviews but see that many found as we did the ratio is quite off if you want a full pie, and who doesn't want their whoopie oozing out the sides with the filling?
    I made these pies today for my son's dorm roommates. They were amazing! I made sure I only used 1tsp of backing soda and I added the 2tbs of coffee grounds and melted dark chocolate chips as recommended by another reviewer. This was a great addition. I also used the butter Crisco for the filling and it worked great as it gave me the taste and structure I was looking for. Be sure to beat the sugar and butter for the cake for 5 plus mins before adding the dry items. This made the cake nice and fluffy. I also used a larger size cookie scoop for the cake and one size smaller for the filling. It was perfect. I did not need to double the filling. This made 18 whoopie pies as I did not cut the recipe in half.
    My sister-in-law just recommended this recipe and Oh My Goodness is it yummy! Like mentioned in other reviews, however, you do need to use less baking soda than what it calls for. I halved the pie recipe and used 3/4 tsp (not TBSP of baking soda. The pies came out perfect! Also, instead of using all shortening in the filling, I used 1 Cup shortening plus 1 stick of unsalted butter. The filling was so creamy and delicious! Gave some whoopies away to friends, they all loved 'em!
    I made this recipe, It was not only easy , it was a hit with my family. I am glad I was able to find this recipe on the food network web site. I was looking for the perfect recipe and found it on the foodnetwork website. Thanks Food Network.
    I'm so glad I read the reviews! I halved the cake/cookie recipe which made still made a ton of pies. It also gave me the correct pie/filling ratio. I also used teaspoons for both the baking soda and powder. What really kicked it up a notch for me was the 1/8 cup melted chocolate chips I added and the two tablespoons of coffee grounds to the cake/cookie recipe. It made it very flavorful.
    Easy and delicious - just be sure to double the filling. I have made them for bake sales, Christmas cookie exchange and cake walks, as well as just because. People always want my recipe!
    I must be difficult to please because I thought these were "so-so". My friends and I are avid Food Network followers and expect a recipe to "wow" us. This one didn't. Not enough flavor for us. Sorry.
    These were amazing! I halved the dough recipe but made the whole filling as other posters suggested and it still made a ton. Other then that, I followed the recipe exactly as written and these are the best whoopie pies ever. I am a lifetime New Yorker/New Englander and if you want a slice of childhood, make these.
    I am not reviewing the filling since i didn't follow the recipe for it (thanks for the tips on it everybody). There was a slight off taste due to the typo, normally I give the comments a pretty good read and I didn't do it this time :( but they were definitely still edible and I think the filling will cover the funny taste. Just a warning though, they do make an absolutely huge batch, I didn't have a bowl big enough and had to mix it in a dutch oven! I don't think I'll use all the batter which is annoying because I feel like I wasted a lot of ingredients. Definitely half the batch if you make these.
    Baking soda should be TSP, not TBSP! Fortunately I caught this early and adjusted. I would also recommend buttermilk or soured milk to counteract the baking soda.
     The batter is not very sweet, so you may want to adjust the sugar as well.
    I made these for my boyfriend's birthday and they were a hit. I took advice from others and halved the recipe. I should've quartered it! It made 18 Whoopie Pies. I didn't make all of them as large as they are supposed to be, they were about tablespoon size scoops. I didn't modify the baking ingredients, but I did for the filling. I made a full recipe of the filling and it was the perfect amount for the half recipe. I used about a 1/3 C of shortening, 1/4 C of unsalted butter and 2.5 C of confectioner's sugar. It was a great consistency and I piped it into the center of the cooled cookies. These will be great for parties in the future.
    I made these today and they were NOT very good at all. They were bitter and the filling didn't taste very good either. Even my 1 year old tasted it and spit it out. 
    They tasted salty and gross even though I followed the recipe exactly. DO NOT MAKE THESE!!! 
    I just made these and wow. So good, like that "I want to cherish this moment" good.  
    It's a large recipe I hate to switch from my Kitchen aid stand mixer to a large mixing bowl and my hand mixer because I wouldn't have had enough room in my stand mixer. So, you may want to cut the recipe in half, it makes A LOT. Highly recommend these, a true treat that cannot help but make you happy.
    I had been looking for a good recipe, after making these (I read the reviews, and cut all in half) my husband said this is what a whoopie pie is supposed to taste like!!! Would recommend!!
    This recipe was a little difficult without a real mixer since it was a huge amount of dough to mix by hand. Also I'm not sure if its too much baking soda or not enough sugar, but the cakes were a little off and not quite as sweet as you might expect. Then again the filling made up for any lack of sweetness and the final product was pretty tasty.
    I had these pies from the dinner and couldn't wait to try out their recipe!  
    I have to say, unless, the pies are the size of a head, you can certainly cut the recipe in half. I used a half cup to measure each pie out and I had 16 pies - with enough batter for another 16 pies!  
    A lot of other people reviewed saying that the filling recipe is too greasy because of the shortening, that is an original whoopie pie that only true New Englanders would appreciate. Trying to serve these in the south, would seem to be a bit of a challenge so I added about another cup of marshmallow and it's proved to be just right! 
    These where a great hit!
    The flavor is really good. but they are way too flat. What did I do wrong? I halved the recipe as suggested but other than that I didn't change anything.
    check measurement for baking sode - its TOO MUCH... maybe should be teaspoons not Tablespoons.... fantastic recipe ... BUT, definitly half the cookie-cake recipe or double the cream recipe... also - replace some butter/margarine for the shortening in the filling to avoid that mouth-coating greasy flavor. I used 1/2 butter, 1/2 crisco. Use a number 2 cookie scoop to get just right sized pies, and use parchment paper. use the scoop to fill them as well. REAL crowd pleaser ! GREAT EASY RECIPE !
    These are great but boy are they alot of work. I tried to free hand them on the baking sheet and out of the entire recipe I think I got maybe 3 cookies that didn't run together. Ugh! To make them uniform in size, I used a cookie cutter. You will need cooking spray with flour to keep them from sticking to your sheets. The filling does have the taste of shortening but it doesn't need to be refrigerated. I tried the second batch of filling using 1/2 cup of butter along with the cup of shortening and it did change the flavor only marginally. Too much effort for me but the cake is scrumptous and the filling takes it over the top. The previous reviewers said to double the filling recipe and they are right.
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