The creamy vanilla filling is slathered between two chocolate whoopie pies that are as light as cake.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 sandwich cookies |
Ingredients
- 1 cup white sugar
- ½ cup shortening
- 2 eggs, separated, divided
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- ¾ cup shortening
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- Make the cookies: Beat sugar, shortening, and egg yolks together in a large bowl with an electric mixer until light and fluffy.
- Sift flour, cocoa, baking powder, baking soda, and salt together in a separate bowl; add to shortening mixture in batches, alternating with milk, beating briefly after each addition until smooth. Stir in vanilla. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 10 to 15 minutes; transfer to a wire rack and allow to cool completely.
- Make the filling: Beat confectioners’ sugar, shortening, reserved egg whites, and salt together in a large bowl with an electric mixer until light and fluffy. Stir in vanilla.
- Choose 2 cookies of the same size; spread a thick layer of filling on the flat side of one cookie; top with remaining cookie. Repeat with remaining cookies and frosting.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw egg.
- If you don’t want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don’t end up with leftover whites.
Nutrition Facts
| Calories | 873 kcal |
| Carbohydrate | 110 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 12 g |
| Sodium | 527 mg |
| Sugars | 75 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
Made per recipe, I thought the ratio of filling and cookies was perfect. My husband thought they needed more filling LOL. My issue was that they were flat, soda might have not been fresh even though it was not expired. Would make again and possibly use maple flavor instead of vanilla.
I was told from several different people that they were perfect to that they were not sweet enough. They were made with love so I’m not sure why there were not sweet enough….
I loved this recipe, and I would most definitely make it again. I did make a change to the filling, actually, I didn’t use the filling recipe they provided. I made a homemade cream cheese filling which was AMAAAAZING
i think i found my new fav site….. recipe was my first and i loved it thanks so very much im going to see what else i can make 🙂
Does anyone make the filling without shortening? I’d prefer anything but shortening.
Turned out great. I followed the recipe. Everyone enjoyed these and the filling was perfect; lightly sweet and fluffy.
This is an excellent version of the classic Whoopi pie. The only change I make is I use dark choc cocoa powder and I make a marshmallow cream filling.
These do not last long in my home once my family discovers I’ve made them. I will usually tuck some away in the freezer as we enjoy them just as much frozen! Our favourite is to add a bit of coconut extract to the icing mixture when we want a change……….to die for!
These are amazing! I actually tweaked the recipe just a bit and made it vegan by switching out the eggs with a flaxseed and water mixture. They came out so light and fluffy but a slightly crispy texture on the outside. And with the frosting I just added a little oat milk to replace the egg
We made this recipe in the Pastry Arts class that I teach. All of the student recipes turned out great! I am going to try a shortening made just for icings for the filling next time.
My position on whoopie pies is that they are ok. I have had good ones in New England, but very rarely. This is a classic whoopie pie. The cream filling tastes exactly like it is is supposed to. For the cookie, make sure you use a quality cocoa. I used Natierra cocoa powder (sold at Whole Foods) which is not good at all. It lacks flavor, is flat and lacks the flavor profile of a good cocoa.
these taste good but I’d make them smaller next time.
Would be better if the frosting was more like a meringue but overall ok
I followed the recipe exactly and my family thought these were delicious! The “cookie” part is moist and chocolatey. The filling is very sweet but unless you use a huge amount, it works just fine with the chocolate part. We will definitely be making these again and again.
I have never made whoopie pies before and this recipe seemed like a good place to start! I will agree with some of the other comments that the filling was extremely sweet. Also, my “pies” (or whatever the chocolate part is called haha) came out more like cookies than a puffy cake-cookie. However, this could be user error being that it was my first time making them. Overall, I don’t think I would use this recipe again but I loved trying it, and I can see how some people would like it!
I made chocolate, peanut butter and traditional filling. Nice and light and tasty. Traditional was the best!
Only made filling to go with other cakes and sorry but we didn’t care for it at all. Tasted like very slightly sweetened shortening. Had to doctor it up quite a bit so as not to waste it. I know butter would have given more flavor, but most whoopie pie filling recipes seem to be shortening based so I wanted to stick with that
Very easy to make. A bit sweet. Would taste better with more of a whipped cream filling, but still very good.
The whoopie pies were okay, I guess. I followed the instructions. The cookie part was crumbly and weak and had the consistency of play dough, and the frosting tasted like shortening. Overall they were okay, but I would not try this recipe again.
My first time making whoopie pies and they turned out so good! I followed the recipe exactly and left them in the oven for about 12-13 minutes. I was worried about not having enough frosting, but I just frosted all of the bottom sides before putting any tops on so I could adjust the amount of frosting on each if needed, but I ended up having about a tablespoon of frosting left anyway. I’ll definitely make these again!
The frosting was absolutely disgusting. The cookie was fantastic however. I’ve had hundreds of whoopie pies but never any with a frosting like that.