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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories670
Total Fat38g
Saturated Fat14g
Cholesterol80mg
Sodium690mg
Total Carbohydrate83g
Dietary Fiber3g
Sugars49g
Protein9g