Whoopie Pies VII

My kids love it and I keep making this recipe , I choose this recipe because of the filling every time I make it’s delicious

This filling recipe is barely edible. I wonder if there are typos? Maybe it is supposed to have 2.5 cups of sugar and 1 tsp of vanilla?

This filling recipe is barely edible. I wonder if there are typos? Maybe it is supposed to have 2.5 cups of sugar and 1 tsp of vanilla?

First made these and the cake part was too flat. Also , filling was salty and there wasn’t enough to fill the cookies. I added half a cup of flour to the cake batter. I also doubled the filling part of the recipe and omitted the salt. They were perfect with the slight modifications.

I made these exactly as the recipe called for and they turned out perfect. Just like I remembered when I was young. Because the filling called for shortening, I was hesitant to try it. I’ve tried several filling recipes that call for shortening that left a film on my tongue. But this one didn’t at all! Light, fluffy and not too sweet. The cookies were just cocoa-ey enough too. I’ll definitely make these again and again.

The cakes came out perfectly, moist and not too sweet, however, we really didn’t like the filling.

it was a little bit messy but very tasty the only bad thing was that we didn’t have all the ingredients.

easy to make and quite delicious!! i would double the icing part to be able to put lots of it!! yummy!

Based on the number of stars (and without reading too many of the reviews), we chose this recipe for my daughter’s final for Foods class as a freshman in high school. As others have noted, the cake part is excellent! No changes. I am a pretty experienced baker, but failed to notice the TWENTY minutes of mixing for the filling. should have been a red flag…. The filling as directed was just awful. I added: cornstarch mixed with water, a lot of powdered sugar, and roux (butter and flour), until after about an hour we got to an actual acceptable creamy middle. If you are not an experienced baker, find another filling recipe! Ours turned out great, but it was really trial and error until we “got it.” Find your “own” or another recipe for the filling PLEASE and spare yourself our problems!

I made the cookies only, as I was decorating the top with buttercream and decided to fill them with that. The cookies came out perfectly. For each one I used a tablespoon of dough. That made a total of 44 cookies for 22 small whoopie pies. I used cream instead of milk. They were quite rich and yummy.

I made these pies for the first time today. I read all of the reviews before so I was a little concerned about the filling. I followed the recipe to a “T” and my pies were excellent! The filling was so light and fluffy and not the least bit greasy. I was thrilled and my family loved them. I mixed the filling for the whole 20 mins (with a hand mixer) and it was perfection. Thank you for this recipe….I will definitely make again!

I am fifteen and I made this for my mom and my sister and I and we all loved them! If you follow the directions exactly and don’t try to cut corners, they will come out amazing! A tip though, when making the filling, try sifting the flour before putting it into the pot or make sure that the flour is clumpless because when the mixture thickens, if there are clumps in it, you will definitely taste it in the filling. Also, take the time to beat it for the full 20 minutes. It really pays off. Great recipe!

I just made these today very good. At first I wasn’t sure about the filling but when placed between the two cookies it came together for me. I will make these again.

Not bad, but not great either. The chocolate flavor could have been richer and the cream filling was not sweet enought and a bit greasy. I added some powdered sugar and that helped. They were enjoyed, but not the best by any means.

Loved the recipe!

The cake part is very tasty, although it could be baked for only 8-10 minutes, ours were a little hard, though not too much. The filling is atrocious! Do not waste time on it. It is very greasy, and never whipped up. We used our own recipe, modified by checking other whoopie pie recipes here. Good luck!

I made the entire recipe as indicated. After making it, I believe that the sugar should be specified as confectioners or granulated. I used granulated sugar and as a result, the frosting had the texture of creamy granulated sugar, which was bad. I think it’s important to know this before you select this recipe. Also, one tablespoon of vanilla extract was WAY too much. It was overwhelmingly sweet. I would decrease it to half a teaspoon of vanilla extract. Also, the cake was very dry and lacking fluff like you’d expect from a whoopie pie.

this recipe is LUCKY it got two starts from me! I am sooooo mad right now! The frosting taste great but i stood there with my mixer for 45 minutes and it still did not fluff up. runny and thin.

I first tried these cute little pies when I visited a friend in Maine. Ever since I came back home I’ve been craving them so I set out to find a recipe. The first recipe I tried was awful. The second recipe was this recipe… AWESOME! The only thing I changed was I used butter flavored shortening. 🙂 Thank you for a great recipe!

I baked these cookies at 340 degrees for 8 minutes, in convection oven. I also substituted the shortening and used butter. These cookies were to die for!!! I doubled the recipe and had enough filling for all cookies. PERFECT RECIPE!! SOOO GOOOOOOD!!!!

These came out really well on my first try. One thing I would say is that I found the cakes come out thicker and hold their shape better when they’re baked on parchment paper instead of a greased pan. It takes a little practice to get them to come out the same size and shape, but once I got that down I had no other problems. When the milk & flour are on the stove, I’d suggest stirring constantly rather than frequently. The filling is so good I’m going to find other places to use it. Smooth & creamy, and just sweet enough. Thanks BZYMOM!!