Whoopie Pies

Whoopie pies are a traditional Pennsylvania Dutch treat popular throughout Pennsylvania and up into New England. They consist of two large-sized cookies with a cream filling. The cookie is cake-like rather than crunchy, and those people who love them will settle for nothing else.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 8


  • 1 cup whole milk
  • ¼ cup all-purpose flour
  • 1 cup sugar
  • 1 tsp. vanilla
  • ½ cup butter
  • ½ cup vegetable shortening
  • 2⅔ cups all-purpose flour
  • ½ cup Hershey’s Special Dark cocoa
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ cup hot coffee
  • ½ cup buttermilk
  • 1½ cups sugar
  • ½ cup vegetable shortening
  • 2 large eggs
  • 1 tsp. vanilla


  • Make cream filling: Mix milk and flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Chill 30 minutes. Beat 1 cup sugar, 1 teaspoon vanilla, butter, and shortening until mixture is fluffy. Beat in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate filling while you make the cookies.
  • Preheat oven to 350°F. Grease a large baking sheet.
  • Combine flour, cocoa, baking powder, baking soda, and salt; set aside. Combine coffee and buttermilk; set aside. Beat sugar and shortening until fluffy. Add eggs and vanilla blend well. Starting with the flour mixture, add flour and buttermilk mixture alternately. End with flour.
  • Drop by generous, rounded tablespoonfuls onto baking sheet. Flatten slightly with wet fingertips. Bake 10 minutes or until cookies spring back when touched lightly. Cool completely.
  • Place a spoonful of mixture on flat side of one cookie and top with another, flat side toward filling.