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

Scale

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.

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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.