Whoopie Pies

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

16 Whoopie Pies

  • 3 cups sugar
  • 1 cup butter
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 6 cups all-purpose flour
  • 2 cups unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons baking soda
  • 1 teaspoon salt
  • 3 cups milk
  • Filling, recipe follows
  • 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.

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4.3 74
Winnah , winnah, Whoopie Pies!  I got 44 cookies, made 22 Whoopie Pies and made two batches of the filling.  Definitely a winnah recipe! =)<br /> item not reviewed by moderator and published
Although my mom is from Maine and has been making these WAY before they were "cool" I decided to divert from her recipe and try this one. <div>The cakes are amazing. I too halved the recipe and it yielded 26 pies. </div><div>Now to that filling.  First of all, let's be clear, whoopie pie filling is supposed to be like the creamy fluffy inside of a Twinkie. This is NOT that. It's offensively sweet, and more like an icing. Horrid.  I trashed it all and made my moms old fashioned kind with heated milk and flour.  They were delicious!</div> item not reviewed by moderator and published
<span>This is the best whoopie pie recipe I have found. I did not substitute any ingredients but did cut the cake recipe in half and made the full amount of filling. I used a teaspoon to drop the batter onto the cookie sheet.  I had done a few with an ice-cream scoop but they were huge!  Some of the previous reviewers  said the filling was not good with all shortening and substituted for butter.  I have to agree that the filling has a greasy but smooth texture if tasted on it's own, but delicious in the whoopie pie cake!  Together it is the perfect combination!  Mine made 21 full whoopie pies, using half the recipe.</span><br /><br /><br /> item not reviewed by moderator and published
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
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 :- item not reviewed by moderator and published
These were just AMAZING! Love Love Love! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. Help! item not reviewed by moderator and published
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 ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I was unimpressed, and so were my friends. One claimed he tasted baking soda (is it possible there's not supposed to be 1 1/2 T of baking soda in there? it seems like a lot) and i agree that they tasted funny. I used a different filling, but can't imagine i would've preferred crisco to butter. plus, like other people mentioned, the recipe is huge, even when halving. not quite worth the trouble, or the calories. item not reviewed by moderator and published
Everyone loved these - I did change the filling recipe a bit by adding an extra cup of 10x sugar, some more vanilla and a bit more milk. To me, the original filling was too greasy tasting. item not reviewed by moderator and published
The first time I made them, I made the whole recipe and it was an overload. Halved the recipe this time and came out with 12 good size pies. They're easy, delicious and guaranteed to put a smile on someone's face. I would, however, make the full amount of filling - seemed like I ran out. item not reviewed by moderator and published
i made half the recipe and made mini whoopies and they are a hit!!!! my bff always comes over and asks for whoopie pies! thank you food network! item not reviewed by moderator and published
Everything about this recipe works. The cake is delicious, but you have to be carefull not to over-bake them. Don't wait until a toothpick comes out clean as the cake will then be too dry and crumbly when it cools. The filling is great just the way it is. Since we like lots of filling, I doubled the recipe. It does make A LOT of them, so be ready to share! item not reviewed by moderator and published
After reading the reviews, I cut the recipe in half and still had 12 full, large whoopie pies. We even had to take some over to friends and everyone that's had them loves them!! They are such a hit and although so bad for you, they're pretty worth it. I substituted whole wheat flour to make them a little better and they're still amazing. item not reviewed by moderator and published
Oh. My. Goodness. These are perfect. Not too sweet, very moist, and delicious!! Beware - it makes A LOT of whoopie pies unless you make the ginormous ones that are pictured. I started off making them using my normal cookie scoop (2T I think). They were perfectly sized (about palm sized), but since I was taking them to a sledding party, I went down to my small scoop (1t I think) and they were perfect, two-bite pies. I cooked the small ones for 8 minutes. I hadn't read the quanties of the ingredients before I started and realized that I didn't have enough flour. I used 2 cups of King Arthu's White Whole Wheat and they still baked up beautifully. I'll make them that way again. I also used Lake Champlain Chocolates organic cocoa powder (dutch processes) which I think added to the chocolately goodness. They disappeared at the party. It was the adults who all said "Those are my favorite!" and ran to the table. item not reviewed by moderator and published
Having grown up on the New England coast these are exactly what I needed to remind me of home. I made these recently while visiting family and every pie was gone within 1 day. If you want an authentic whoopie pie, don't change the filling, keep it exactly as is. My one caution is to make twice the filling as a traditional whoopie has about an inch of filling. Also the cakes needed about 15 minutes of bake time. Otherwise these are perfect!! item not reviewed by moderator and published
These turned out great, except as most of the other reviews, makes a lot more than listed (I got about 27 pies, about 5 inches in diameter). I used Martha Stewart's filling recipe, doubled it, and then made several different versions. Since it is Christmas, I added green food coloring to the plain vanilla. I made a white batch using peppermint extract and crushed peppermint candies, a red batch with cinnamon extract and crushed cinnamon candies, and a batch where I added melted dark chocolate and cocoa powder. They turned out delicious and very festive. item not reviewed by moderator and published
i made them small so baked them for 8 mins and they turned out amazing. For the filling i used cream cheese icing for half the batch and chocolate ganache for the rest. Cream cheese icing tasted great more than ganache. item not reviewed by moderator and published
I would have rated this with 5 stars, except the filling was not good. I would suggest a different filling. We used Martha Stewarts' Whoopie Pie filling, which uses butter instead of shortening, and it was MUCH BETTER! With this filling in it, it deserves more than 5 stars!!!!! item not reviewed by moderator and published
Made this recipe for a potluck. Everyone loved it. Makes a ton of very large whoopie pies, ( I think I got about 20). Make sure you have a very large mixing bowl on your stand mixer or you might end up with a very large mess. I will cut the recipe in half when I make it again . Cake was moist and flavorful. filling very tasty too. item not reviewed by moderator and published
i'm from lancaster, pa- i know whoopie pies! this cake is terrific, but the filling is not quite right. the amish (famous for their whoopie pies) use shortening, but i steer very clear of that toxic stuff!! here's what i do for the filling: 1 c. whole milk 5 T. flour 1 c. unsalted butter 1/4 t. salt 1 1/4 c. 10x sugar 1 t. vanilla. Place milk and flour in saucepan. Cook, whisking frequently, on medium heat until thick. Cool. In lg bowl, cream butter, then add salt, 10x sugar, and vanilla. Mix until all ingred. are incorporated. With mixer on low, slowly add the cooled flour mixture to the butter mixture. Beat on medium for 5 minutes until mixture has a fluffy, creamy texture. You will prob need to double this recipe, or half the cake recipe. item not reviewed by moderator and published
The cakes are delicious, but I had to bake mine much longer than 12 minutes. I think a 1/4 cup scoop of batter would make a good-sized cake -- I used a 1/3 cup and mine were perhaps a bit too big. They definitely spread out a lot while baking. I also found the filling to have way too much shortening for my taste. I had to add a lot more sugar, fluff, and milk to fix it. Next time, I might cut the amount of shortening in half, as someone else did. I cut the cake part in half but kept the filling part the same and the quantities were perfect. Overall, though, very delicious! item not reviewed by moderator and published
My daughter Emma and I travel up coastal Route 1 in Maine each year and plan our journey around when Moody's Diner in Waldoboro will be serving lunch so she can get one of these FABULOUS whoopie pies! She eats it before her lunch. This recipe is perfect. The chocolate cake is very rich and dense and moist. The hard part of finding the perfect recipe is finding the perfect ingredients for the filling; this can make or break the recipe. Don't deviate from this original recipe, you won't regret it! I'm making these for Emma tonight for Valentines Day. Yummy 5stars+ item not reviewed by moderator and published
This recipe was excellent, I couldn't stop snacking throughout the whole process. I have struggled for a long time to find the right filling recipe, this one was perfect! not too heavy or light--and the cake is light but rich in flavor. great choice for my New Year's Eve Party, I definately recommend it :) item not reviewed by moderator and published
The taste is great. Alot of the people I served it too really enjoyed it. I think that i put too much filling in because when i finished making them they were SO messy!! Def. bring some napkins along. But i'd rather have a really good whoopie pie thats messy then one that looks amazing, then tastes awful item not reviewed by moderator and published
Made these for an event at my son's school and they were a huge it. Halved the cake recipe but used the full amount of baking powder and baking soda. Made the entire filling recipe but used butter instead of shortening. Lined the cookie sheets with parchment. Make sure you leave enough room between each pies because they spread out a lot as they bake. item not reviewed by moderator and published
I have been making whoopie pies for years, and this is one of the best. I have children in the military and these are requested often from both of my sons divisions. Although I like a differant filling, this one is great for shipping, item not reviewed by moderator and published
This recipe was very easy. I halved the pie recipe and made the full filling recipe amount. I however, only used half the amount of shortening specified in the filling recipe. They came out delicious. item not reviewed by moderator and published
Was a hit recipe, little messy to make, but very easy. item not reviewed by moderator and published
WOW My family just couldn't get enough of these, they had an amazingly wonderful texture and delightfully rich flavor A MUST TRY for any chocolate lover!!! item not reviewed by moderator and published
I thought this recipe was easy to follow and they turned out wonderful. Next time I make them, I think I'll use another recipe for the filling, it was just o.k. I can't wait to make these for my family from Michigan! item not reviewed by moderator and published
I have baked many whoopie pies and this recipie is by far the best! it is super moist and just heavenly. This is the only whoopie pie recipe you will ever need. item not reviewed by moderator and published
I love this recipe!! This has quickly become a party staple for our house, I freeze a batch of these so my children have them for parties (food allergies). They are simple to make, (easier than frosting a cupcake) they transport and freeze and defrost well, even in the microwave. They are festive and very rich. This is an exact recipe for a traditional new england whoopie pie, Fluff and all. Love it. A tip, parchment paper under the cookies makes them easier to flip and less mess. Also, I half the recipe and add about the same amount of baking soda and powder to get the same rise, they are a little more spread out without it. The whole filling recipe fills out the half recipe of pie well. This one is a keeper. item not reviewed by moderator and published
I just made these for a Passover Crawfish Boil and everyone LOVED them! Great recipe! I split the amount in half and got 12 HUGE Whoopie Pies out of it. item not reviewed by moderator and published
This recipe is so much fun to make and even more fun to eat!! item not reviewed by moderator and published
Try using butter in the filling instead of shortening. Butter not oleo. item not reviewed by moderator and published
This was a great recipie. It was easy and the kids enjoyed the pies. This recipie actually made 96 cookies and 48 total pies for us. I had to use some ice cream to fill the last few because I ran out of filling. Overall the kids and I can't wait to make this one again. They are so good!! We had to freeze some because it made so many. item not reviewed by moderator and published
These Whoopie Pies are very good...better than the ones I grew up with. it makes a huge amt, so when I bake them for my family I cut the recipe in half. These also freeze very well. item not reviewed by moderator and published
The recipe makes a huge batch of cakes. the cakes are wonderful,more so if you use a darker cocoa (like Droste). they bake higher on a metal cookie sheet with parchment paper rather than a stoneware baking sheet. The filling though is bland and leaves a shortening aftertaste. Would suggest a different filling. Tried the extra marshmallow trick, still bland and not sweet enough, even with more sugar. item not reviewed by moderator and published
these were very easy to make and very good. my family likes chocolate, so they loved these. item not reviewed by moderator and published
I loved working with this recipe. My sisters &amp; I made this often as children in Maine. This recipe is a large volume one, next time I would half it. It was too large for my family of 5. item not reviewed by moderator and published
While the recipe makes much more the 16 pies, comes a little short on the filling, and takes a while to complete, the final product is great. Much like a Ho-Ho, without being dipped in chocolate. item not reviewed by moderator and published
Easy to follow recipe but just a lot of work. Considering I wanted something easy to do. Overall good recipe. item not reviewed by moderator and published
These whoopies pies are just like my great aunt used to make. They are so good. I highly recommend them. However you might to cut the recipe in half this makes alot of pies! item not reviewed by moderator and published
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Bring these to work instead of store bought goodies and watch the crowd cheer!!! item not reviewed by moderator and published
this is the best recipe i have found for whoopie pies it is so easy to make and everyone loves it item not reviewed by moderator and published

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