Whoopie Pies are an old-time favorite from my childhood. They are definitely regional treats - common in New England.
For those unfamiliar, whoopie pies are homemade chocolate cookie cakes with a creamy vanilla filling. Recipes for whoopie pies vary considerably.
My mom has collected several versions through the years, often using the cake from one recipe and the filling from another to come up with her perfect combination.
Recently putting together a menu for a private baking class, I came across this version of the whoopie pie in Abby Dodge's great cookbook, The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People.
She calls them three-bite whoopee pies.
Since everything I have made from this book has been great, I knew it would be perfect for my baking class and I was right. The chocolate cake was tender and the filling creamy and not overly sweet. They are a perfect size too - just 3 to 4 bites.
5/23/12 Update: I recently found an even easier vanilla marshmallow cream filling with just 3 ingredients that is super easy to make, so I've substituted it here with great results.
Whoopie Pies Recipe
Chocolate Cookie Cakes:
- 2 cups all-purpose flour
- ⅔ cup unsweetened natural cocoa powder sifted if lumpy
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter at room temperature
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 8 ounces light cream cheese softened
- 7 ounces marshmallow cream
- 1 ½ teaspoons vanilla extract
- To Make The Chocolate Cookie Cakes
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line 3 cookie sheets with parchment paper or nonstick baking liners.
- In a medium bowl, combine the flour, cocoa, baking soda, and salt. Whisk until well blended.
- In a large bowl, combine the butter, sugar, and vanilla with an electric mixer on medium-high speed until well blended. Pour in about two-thirds of the dry ingredients and mix on low speed just until blended. The mixture will look sandy, with small pebbles of dough. Add the buttermilk and continue mixing just until blended. Pour in the remaining flour mixture and mix just until blended.
- Using a small ice-cream scoop (about 1 ⅔-inches in diameter) or 2 tablespoons, drop 2-tablespoon mounds of the dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake 1 sheet at a time (make sure to use cooled sheet for the next batch) until the mounds are puffed and a toothpick inserted in the center of 1 mound comes out clean, about 10-11 minutes.
- Transfer the cookie sheet to a rack and let cool for 5 minutes. Using a spatula, lift the cookie cakes from the sheet onto a rack and let cool completely.
- To Make The Creamy Vanilla Marshmallow Filling
- While the chocolate cookie cakes are baking, prepare the filling. In a medium bowl cream cheese, marshmallow cream and vanilla with an electric mixer on medium speed until well blended and smooth.
- Cover the bowl with plastic wrap and set the filling aside until the cookie cakes are ready to be assembled. If the filling is very soft, refrigerate it, stirring frequently, until it's firm enough to hold its shape.
- To Assemble The Whoopie Pies
- Arrange half of the cooled chocolate cookie cakes, flat side up, on a work surface. Mound about 1 ½ tablespoons filling in the center of each. Top with the remaining cookie cakes, rounded side up, and press gently on top until the filling spreads to the edges. Refrigerate until the filling is firm, about 1 hour, or until ready to serve.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
This recipe makes about 20 whoopie pies.
Chocolate Whoopie Pie Recipe Source: The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge
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