WHOOPIE PIES
The ultimate Whoopie Pies - perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!
Provided by Jaclyn
Categories Dessert
Time 48m
Number Of Ingredients 15
Steps:
- Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
- Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
- Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
- Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
- Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
Nutrition Facts : Calories 383 kcal, Carbohydrate 56 g, Protein 2 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 39 mg, Sodium 200 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
EASY WHOOPIE PIES
Steps:
- Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.
WHOOPIE PIE RECIPE
Refer to above post for more filling ideas!
Provided by Shiran
Time 42m
Number Of Ingredients 14
Steps:
- Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
- Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
- Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
- Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Store in the fridge, well covered, for up to a week. Serve at room temperature.
WHOOPIE PIES
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
WHOOPIE PIES PLUS
Ok, Ok I thought my recipe was a good one until I tried this one. Great for the holiday goodie tray because they can be made ahead and frozen. A keeper for sure!
Provided by Aroostook
Categories Dessert
Time 45m
Yield 9 pies, 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Lightly grease baking sheets.
- In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
- In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
- Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
- Make Whoopie Pie Filling: beat together shortening, sugar, and fluff, stir in vanilla extract until well blended.
- When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
- To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
- Makes 9 large whoopie pies.
Nutrition Facts : Calories 770, Fat 36.5, SaturatedFat 10.9, Cholesterol 27.3, Sodium 510.9, Carbohydrate 107.6, Fiber 1.6, Sugar 67, Protein 5.3
WHOOPIE PIES
These fun little treats take under an hour to make and will be a sweet addition to any bake sale
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
- For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
- Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.
Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium
WHOOPIE PIES
Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.
Provided by Amy Kerby
Categories Desserts Cookies Whoopie Pie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
- To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
- In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
- Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g
WHOOPIE PIES I
Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.
Provided by Bernice Smith
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: 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!!
- In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
- Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
- To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
- To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g
More about "whoopie pies plus recipes"
EXPLORING WHOOPIE PIES: HISTORY PLUS 10 RECIPES - DELISHABLY
From delishably.com
Author Linda LumPublished Sep 15, 2020Estimated Reading Time 7 mins
- Amish Whoopie Pie. Since 1790 the King Arthur Flour company has been providing bakers with superior flour and baking products: from Martha Washington's apple pie through the invention of the chocolate chip cookie, from flour in wooden barrels to bags at the supermarket, they've been there.
- Banana Cream Cheese. One day Barry found himself with not only a supply of over-ripe bananas but some extra cream cheese frosting as well (that one I have difficulty understanding, especially since he has teenagers in his house).
- Cranberry Orange. Cheryl calls her blog "My Cup Runneth Over," and if you read her bio, it's easy to understand why. Not only does she have a full-time corporate job, but she is also a wife, mother of two, and dedicated crafter, baker, cook, and blogger.
- Disneyland Mint Chocolate Whoopie Pie (Copycat Recipe) Visit Disneyland’s Main Street, U.S.A., and you will find the Mary Poppins–themed Jolly Holiday Bakery Café.
- Gingerbread. As I write this article, the season has changed. The nights are chilly, and summer days are just a small dot in the rearview mirror of life.
- Pumpkin. If gingerbread isn't your thing, what about pumpkin spice? Jill makes tasty treats, holiday decorations, and crafts with her sons and shares their recipe for pumpkin whoopie pies with us.
- Red Velvet. These red velvet whoopie pies would be perfect for the holidays—Kate fills them with buttercream or cream cheese frosting (take your pick).
- Snickerdoodle. Like traditional snickerdoodles, these tender cake cookies begin by creaming together shortening and sugar. Brown sugar adds color, and cinnamon sugar imparts a distinctive sweet-spicy taste.
- Tiramisu. Tiramisu is an Italian dessert. Ladyfinger cookies are soaked in rum-espresso syrup and layered with chocolate and rich whipped mascarpone. It's an unforgettable dessert, but it takes hours to make.
- Vegan and Gluten-Free. I have several dear friends who are vegan, so I can't sign off on this article without providing something for them. Vegan means that there is no dairy (no milk or butter) and no eggs, but these vegan cookies are still melt-in-your-mouth soft and tender, and the filling is sweet and creamy.
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