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: 40 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 cup whole milk
- 1⁄4 cup plus 2 2⁄3 cups all-purpose flour, divided
- 2 1⁄2 cups sugar, divided
- 2 tsp. vanilla extract, divided
- 1⁄2 cup butter, softened
- 1 cup vegetable shortening, divided
- 1⁄2 cup Hershey’s Special Dark cocoa
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1⁄2 cup hot coffee
- 1⁄2 cup buttermilk
- 2 large eggs
- Mix milk and 1⁄4 cup flour in a microwave-safe bowl. Microwave on high, stirring in 1-minute increments until mixture becomes paste-like. Refrigerate for 30 minutes.
- In a medium bowl, beat 1 cup sugar, 1 teaspoon vanilla, butter, and 1⁄2 cup shortening until mixture is fluffy. Mix in cooled flour mixture; beat until mixture mounds on a spoon and is light and airy. It should double in volume. Refrigerate the filling while you make the cookies.
- Preheat oven to 350°F. Grease a large baking sheet.
- Combine remaining 2 2⁄3 cups flour, cocoa, baking powder, baking soda, and salt; set aside. Combine coffee and buttermilk; set aside. Beat remaining 1 1⁄2 cups sugar and 1⁄2 cup shortening until fluffy. Add eggs and remaining 1 teaspoon vanilla; blend well. Starting with the flour mixture, add flour and buttermilk mixture alternately. End with flour.
- Drop by generous, rounded tablespoonfuls onto the prepared 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 the flat side of one cookie and top with another, flat side toward filling. Repeat with remaining cookies and filling.