Whoopie Pies

Uh-huh. That’s right. Whoopie. Pies.

What, you may well ask, is a Whoopie Pie? Well, it’s a whole lot of yummy goodness, for one. It’s thought that its origins are rooted deep in Pennsylvania Amish tradition, where happy husbands would yell “Whooopie!” when they opened their lunch boxes in the field to discover one of these delicacies that their wives had baked and packed for them.

For us here North of the border, you are probably most familiar with the humble Oreo cookie, which was modeled after the Whoopie Pie. They are my son’s favorite cookies. Every night after dinner, he gets two Oreos: a chocolate one and vanilla one, and milk.

But these are so, so much more. The first time I ate one, there was a lot of happy dancing. Followed by a second cookie.

They are not hard to make, but there are quite a few steps, so they take some time. It should also be noted that there are many variations of this cookie: I’ve seen Red Velvet and Pumpkin versions, and filling versions that included marshmallow or cream cheese. This version is the straight-up, purist version: a chocolate cookie with a vanilla butter cream. I based this recipe on this one on Food TV.

Whoopie Pies

Ingredients:

  • 2 ounces dark chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoons baking powder
  • 3/4 salt

Method:

Place the chocolates and butter in a bowl over a pot of simmering hot water to melt. Stir occasionally until smooth. Remove from the heat and allow to cool for a few minutes.

In a separate bowl, whisk together the sugar, eggs and vanilla.

Temper the sugar/egg mixture with a little of the warm chocolate mixture, then slowly whisk the sugar/egg mixture into the chocolate mixture.

Sieve or sift together the dry ingredients in a separate bowl. Finally, add to the wet ingredients, and fold together.

Drop cookies by scoops onto a parchment-lined cookie sheet, and bake for 6 minutes at 375 degrees.

Remove from cookie sheet and cool on wire racks.

Filling:

  • 1/2 cup butter, softened, at room temperature
  • 3/4 c icing sugar
  • 1 tsp vanilla
  • milk or cream

Cream the butter, then add the vanilla, and finally in the icing sugar, a little at a time if you are using an electric beater. Add drops of milk or cream until you get the right consistency.

Make little sandwiches out of the cookies, using two cookies and icing as the filling.

I really can’t describe how good these are. Really. Just trust me. Go make some.

And speaking of making Whoopie (pies)…

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