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How To Make Whoopie Pies

Classic Amish Chocolate Sandwich Cookies Bake Up Quickly

Mar 24, 2009 Sharon Barrett

A cakey, gooey sandwich cookie, humble Whoopie Pies have been the star of the dessert case lately, even landing on the front page of The New York Times' food section.

A cookie worth a whoop of joy? Legend holds that Amish husbands would let out a yell when they found a classic whoopie pie in their lunch pails. Lately, the pies have found new fame as a jazzed-up bakery treat, but the classic recipe remains the best.

A soft, cakey chocolate cookie sandwiched with a fluffy vanilla filling, whoopie pies taste great the day they're made, store well for several days, and freeze wonderfully for future lunchbox treats.

Rich and sweet, the pies also work in miniature; just scoop out teaspoons of batter and bake for 7 to 10 minutes. Make a quick filling with butter, sugar, vanilla and marshmallow creme, or try making a cooked (Swiss) meringue. Avoid fillings with shortening and confectioners' sugar, which retain a bit of grittiness that doesn't work well with the soft cookies.

Common variations on Whoopie Pies include peanut butter (try swirling some creamy peanut butter into the filling), pumpkin, and chocolate chip.

Whoopie Pies

Makes about 3 dozen

Cakes:

4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup canola oil
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon instant espresso powder (optional, but deepens the flavor)
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups whole milk, light cream, or half-and-half

Filling:

1/2 cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons vanilla extract
2 cups marshmallow creme (one 7-ounce jar)

1. Preheat oven to 350 degrees and line baking sheets with parchment paper, or lightly grease the sheets.

2. In a medium bowl, thoroughly whisk together the flour, cocoa, baking soda and salt. In a large bowl, beat oil, granulated sugar, brown sugar and espresso powder until well combined. Beat in eggs, one at a time, and vanilla. On low speed, alternately beat in flour mixture and milk, beginning and ending with flour mixture, just until combined.

3. Drop batter by tablespoons onto prepared sheets, spacing 1 inch apart. Bake for 10 to 12 minutes, until cakes spring back when tops are lightly pressed with a finger. Cool completely on a wire rack.

4. To make filling: In a large bowl, beat butter, sugar and vanilla together until light and fluffy. Beat in marshmallow creme, then vanilla. Spread filling over the flat bottom of half the cakes and top with another cake, flat side facing the filling. Serve, or store in an airtight container. To freeze, wrap in plastic wrap first -- taken out in the morning, they'll thaw perfectly in a lunchbox.

The copyright of the article How To Make Whoopie Pies in Baking & Desserts is owned by Sharon Barrett. Permission to republish How To Make Whoopie Pies in print or online must be granted by the author in writing.