Whoopie Pies

Total Time:
1 hr 7 min
Prep:
35 min
Inactive:
20 min
Cook:
12 min

Yield:
16 Whoopie Pies
Level:
Easy

Ingredients
Directions

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.

Filling:

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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4.3 71
Have been making this recipe for four years and everyone raves. Huge reviews every time.  I only make half the cake recipe to the whole filling, as others recommend.  Only change to the batter, I add 2T instant coffee granules.  I know changing the recipe and reviewing it is annoying, but we found the original filling just a little greasy.  A slight change and they are 5 stars.  Filling change, 1/2c butter for the shortening and 2c marshmallow fluff (only because I don't want a little left in the jar.)  Trying to keep these more reasonably sized, I use a melon ball size scoop on parchment and bake about 8 min.  I use that same scoop to drop the filling in.  Comes out perfect every time, never dry.  Using the melon ball size scoop I get 30 completed pies, from half of the cake recipe. item not reviewed by moderator and published
Sorry Bobbie, but you don't know whoopie pies, item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This turned out more like a cookie than a whoopie pie cake..very dry and not very flavorful. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Comfort Food: Desserts