Introduction: Can a Dessert Be a Handheld Delight?
Ever dreamed of a dessert that’s part cookie, part cake, and all delicious? Whoopie Pies are a classic American treat, featuring soft, chocolatey cookie-cakes sandwiching a fluffy, sweet filling. Perfect for picnics, parties, or a nostalgic indulgence, these handheld delights are fun to make and even more fun to eat. Ready to whip up a batch of these crowd-pleasers? Let’s dive into this sweet, creamy recipe!
Overview: Why Whoopie Pies Are a Fun Classic
Whoopie Pies are a beloved dessert with tender, cake-like chocolate cookies and a creamy, marshmallow-like filling. Their portability and rich flavor make them a hit for all ages. Here’s what makes them special:
- Time Requirement: About 20 minutes to prep, 10-15 minutes to bake, plus cooling and assembly time.
- Difficulty Level: Easy to moderate—simple mixing and baking, with a straightforward filling.
- Why It’s Special: The contrast of soft, chocolatey cookies and fluffy filling creates a delightful texture and flavor combo. This recipe yields 6 whoopie pies, perfect for sharing or savoring.
Ideal for birthdays, bake sales, or a fun dessert project, whoopie pies bring joy to any occasion.
Essential Ingredients
Whoopie Pies use pantry staples to create their signature soft cookies and creamy filling. Here’s what you’ll need for 6 servings:
For the Cookies:
- 1 cup white sugar: Sweetens the cookies.
- ½ cup shortening: Adds tenderness and a soft texture.
- 2 eggs, separated, divided: Yolks enrich the cookies; whites (optional) lighten the filling.
- 2 cups all-purpose flour: Provides structure for the cake-like cookies.
- 5 tablespoons unsweetened cocoa powder: Gives the cookies their chocolatey flavor.
- 1 teaspoon baking powder: Helps the cookies rise.
- 1 teaspoon baking soda: Enhances the soft, cakey texture.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup milk: Keeps the batter moist and smooth.
- 1 teaspoon vanilla extract: Enhances the cookie flavor.
For the Filling:
- 2 cups confectioners’ sugar: Sweetens and thickens the filling.
- ¾ cup shortening: Creates a fluffy, stable filling.
- 1 pinch salt: Enhances the filling’s flavor.
- 1 teaspoon vanilla extract: Adds warmth to the filling.
- 2 egg whites (optional): Lightens the filling (see safety note below).
Safety Note
This recipe includes raw egg whites in the filling. Pregnant women, young children, the elderly, and the immunocompromised should avoid consuming raw eggs. For a safer alternative, omit the egg whites or use pasteurized egg whites. If omitting egg whites, substitute 1 whole egg for the 2 egg yolks in the cookie recipe to avoid leftover whites.
Why These Ingredients Matter
- Cocoa Powder: Provides the rich chocolate flavor that defines the cookies.
- Shortening: Ensures a soft, tender cookie and a stable, fluffy filling.
- Eggs: Add structure to the cookies and (optionally) lighten the filling.
- Confectioners’ Sugar: Creates a smooth, sweet filling that holds its shape.
Substitutions and Variations
- Shortening: Replace with butter for a richer flavor, though the texture may be slightly less soft.
- Cocoa Powder: Use Dutch-processed cocoa for a deeper chocolate taste.
- Milk: Substitute with plant-based milk (like almond or oat) for a dairy-free option.
- Egg Whites (Filling): Omit for safety and use ¼ cup heavy cream or marshmallow fluff for a creamy filling.
- Vegan Option: Use vegan shortening, plant-based milk, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and omit egg whites in the filling.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cookies.
Step-by-Step Instructions
Making Whoopie Pies is a fun, straightforward process that yields delicious, sandwich-style treats. Let’s get baking!
Step 1: Preheat and Prep
- Preheat your oven to 350°F (180°C).
- Grease two cookie sheets or line with parchment paper.
- Separate 2 eggs, reserving yolks for the cookies and whites (if using) for the filling.
Tip: Parchment paper ensures easy release and cleanup for the cookies.
Step 2: Make the Cookie Batter
- In a large bowl, beat 1 cup white sugar, ½ cup shortening, and 2 egg yolks with an electric mixer until light and fluffy, about 2-3 minutes.
- In a separate bowl, sift together 2 cups all-purpose flour, 5 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add the flour mixture to the sugar mixture in batches, alternating with 1 cup milk, beating briefly after each addition until smooth (flour, milk, flour, milk, flour).
- Stir in 1 teaspoon vanilla extract.
Tip: Don’t overmix the batter to keep the cookies soft and cakey.
Step 3: Bake the Cookies
- Drop spoonfuls of batter (about 2 tablespoons each) onto the prepared cookie sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 10-15 minutes, until the cookies are set and spring back when lightly touched.
- Transfer to a wire rack to cool completely.
Tip: Aim for uniform spoonfuls to ensure evenly sized cookies for sandwiching.
Step 4: Make the Filling
- In a large bowl, beat 2 cups confectioners’ sugar, ¾ cup shortening, a pinch of salt, and (if using) 2 reserved egg whites with an electric mixer until light and fluffy, about 3-4 minutes.
- Stir in 1 teaspoon vanilla extract.
- If omitting egg whites, add ¼ cup heavy cream or marshmallow fluff and beat until fluffy.
Tip: Beat the filling until it’s light and spreadable but holds its shape.
Step 5: Assemble the Whoopie Pies
- Choose pairs of cookies that are the same size and shape.
- Spread a thick layer of filling (about 2-3 tablespoons) on the flat side of one cookie.
- Top with the flat side of the second cookie, pressing gently to secure.
- Repeat with remaining cookies and filling to make 6 whoopie pies.
Tip: Use a piping bag or offset spatula for neat, even filling application.
Step 6: Serve
- Serve immediately or chill for 30 minutes to set the filling for cleaner bites.
Tip: Store in the fridge if using egg whites in the filling, and bring to room temperature before serving for the best texture.
Assembly: Building the Perfect Whoopie Pies
Assembling Whoopie Pies is all about creating a balanced, handheld dessert with soft cookies and creamy filling. Here’s how to make them shine:
- Cookies: Bake uniform cookies to ensure neat, matching pairs.
- Filling: Spread or pipe generously for a thick, creamy center that complements the cookies.
- Pairing: Match cookies by size for a professional, sandwich-like appearance.
- Presentation: Arrange on a platter to showcase the chocolatey cookies and peeking filling.
Presentation Tips
- Dust with extra confectioners’ sugar for a classic look.
- Add colorful sprinkles or crushed nuts on the filling edges for a festive touch.
- Serve in paper liners or on a tiered stand for a party-ready display.
Storage and Make-Ahead Tips
Whoopie Pies are great for making ahead and store well for enjoying over a few days.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days, especially if using egg whites in the filling.
- Freeze assembled pies (wrapped individually in plastic wrap and placed in a freezer bag) for up to 2 months. Thaw in the fridge overnight.
- Make-Ahead:
- Bake cookies a day ahead and store in an airtight container at room temperature.
- Prepare the filling up to 2 days ahead and refrigerate; re-beat before using.
- Assemble pies a day in advance for the best flavor, chilling to set the filling.
Tip: If using egg whites, consume within 4 days and keep refrigerated for safety.
Recipe Variations
Whoopie Pies are versatile and easy to customize. Here are some fun twists:
- Pumpkin Whoopie Pies: Replace cocoa with ½ cup pumpkin puree and add 1 teaspoon pumpkin pie spice to the batter.
- Peanut Butter Whoopie Pies: Add ¼ cup peanut butter to the filling for a nutty twist.
- Mint Chocolate Whoopie Pies: Add ½ teaspoon peppermint extract to the filling and top with crushed candy canes.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cookies.
- Red Velvet Whoopie Pies: Replace cocoa with 1 tablespoon red food coloring and 1 tablespoon cocoa for a red velvet version.
Conclusion: Savor the Handheld Joy!
Whoopie Pies are the dessert that brings fun and flavor to every bite. With their soft, chocolatey cookies and fluffy, creamy filling, they’re a perfect treat for parties, bake sales, or a nostalgic indulgence. Easy to make and endlessly customizable, these pies are sure to bring smiles. So, grab your mixer, bake a batch, and enjoy a handheld slice of happiness. We’d love to hear how your whoopie pies turn out—share your creations in the comments or on social media!
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Whoopie Pies
Description
Ever dreamed of a dessert that’s part cookie, part cake, and all delicious? Whoopie Pies are a classic American treat, featuring soft, chocolatey cookie-cakes sandwiching a fluffy, sweet filling.
Ingredients
Whoopie Pies use pantry staples to create their signature soft cookies and creamy filling. Here’s what you’ll need for 6 servings:
For the Cookies:
- 1 cup white sugar: Sweetens the cookies.
- ½ cup shortening: Adds tenderness and a soft texture.
- 2 eggs, separated, divided: Yolks enrich the cookies; whites (optional) lighten the filling.
- 2 cups all-purpose flour: Provides structure for the cake-like cookies.
- 5 tablespoons unsweetened cocoa powder: Gives the cookies their chocolatey flavor.
- 1 teaspoon baking powder: Helps the cookies rise.
- 1 teaspoon baking soda: Enhances the soft, cakey texture.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup milk: Keeps the batter moist and smooth.
- 1 teaspoon vanilla extract: Enhances the cookie flavor.
For the Filling:
- 2 cups confectioners’ sugar: Sweetens and thickens the filling.
- ¾ cup shortening: Creates a fluffy, stable filling.
- 1 pinch salt: Enhances the filling’s flavor.
- 1 teaspoon vanilla extract: Adds warmth to the filling.
- 2 egg whites (optional): Lightens the filling (see safety note below).
Safety Note
This recipe includes raw egg whites in the filling. Pregnant women, young children, the elderly, and the immunocompromised should avoid consuming raw eggs. For a safer alternative, omit the egg whites or use pasteurized egg whites. If omitting egg whites, substitute 1 whole egg for the 2 egg yolks in the cookie recipe to avoid leftover whites.
Why These Ingredients Matter
- Cocoa Powder: Provides the rich chocolate flavor that defines the cookies.
- Shortening: Ensures a soft, tender cookie and a stable, fluffy filling.
- Eggs: Add structure to the cookies and (optionally) lighten the filling.
- Confectioners’ Sugar: Creates a smooth, sweet filling that holds its shape.
Substitutions and Variations
- Shortening: Replace with butter for a richer flavor, though the texture may be slightly less soft.
- Cocoa Powder: Use Dutch-processed cocoa for a deeper chocolate taste.
- Milk: Substitute with plant-based milk (like almond or oat) for a dairy-free option.
- Egg Whites (Filling): Omit for safety and use ¼ cup heavy cream or marshmallow fluff for a creamy filling.
- Vegan Option: Use vegan shortening, plant-based milk, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and omit egg whites in the filling.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cookies.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (180°C).
- Grease two cookie sheets or line with parchment paper.
- Separate 2 eggs, reserving yolks for the cookies and whites (if using) for the filling.
Tip: Parchment paper ensures easy release and cleanup for the cookies.
Step 2: Make the Cookie Batter
- In a large bowl, beat 1 cup white sugar, ½ cup shortening, and 2 egg yolks with an electric mixer until light and fluffy, about 2-3 minutes.
- In a separate bowl, sift together 2 cups all-purpose flour, 5 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add the flour mixture to the sugar mixture in batches, alternating with 1 cup milk, beating briefly after each addition until smooth (flour, milk, flour, milk, flour).
- Stir in 1 teaspoon vanilla extract.
Tip: Don’t overmix the batter to keep the cookies soft and cakey.
Step 3: Bake the Cookies
- Drop spoonfuls of batter (about 2 tablespoons each) onto the prepared cookie sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 10-15 minutes, until the cookies are set and spring back when lightly touched.
- Transfer to a wire rack to cool completely.
Tip: Aim for uniform spoonfuls to ensure evenly sized cookies for sandwiching.
Step 4: Make the Filling
- In a large bowl, beat 2 cups confectioners’ sugar, ¾ cup shortening, a pinch of salt, and (if using) 2 reserved egg whites with an electric mixer until light and fluffy, about 3-4 minutes.
- Stir in 1 teaspoon vanilla extract.
- If omitting egg whites, add ¼ cup heavy cream or marshmallow fluff and beat until fluffy.
Tip: Beat the filling until it’s light and spreadable but holds its shape.
Step 5: Assemble the Whoopie Pies
- Choose pairs of cookies that are the same size and shape.
- Spread a thick layer of filling (about 2-3 tablespoons) on the flat side of one cookie.
- Top with the flat side of the second cookie, pressing gently to secure.
- Repeat with remaining cookies and filling to make 6 whoopie pies.
Tip: Use a piping bag or offset spatula for neat, even filling application.
Step 6: Serve
- Serve immediately or chill for 30 minutes to set the filling for cleaner bites.
Tip: Store in the fridge if using egg whites in the filling, and bring to room temperature before serving for the best texture.
FAQs
1. Why are my cookies flat?
Flat cookies can result from overmixing or old baking powder/soda. Mix just until combined and ensure leavening agents are fresh.
2. Can I use butter instead of shortening?
Yes, but shortening gives a softer texture. Butter adds richer flavor but may make cookies slightly crisper.
3. Are whoopie pies gluten-free?
Not as written, but use a gluten-free all-purpose flour blend for a gluten-free version.
4. Is it safe to use raw egg whites in the filling?
Raw egg whites carry a risk of salmonella. Use pasteurized egg whites or omit them, adding cream or marshmallow fluff instead.
5. Can I make these ahead?
Yes! Assemble a day ahead and refrigerate to let the flavors meld.
6. Why is my filling runny?
Runny filling may result from underbeating or omitting egg whites without a substitute. Beat until fluffy and add cream or fluff if needed.
7. What are the health benefits of whoopie pies?
Minimal, as they’re an indulgent treat. Enjoy in moderation due to sugar and fat content.