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Whoopie Pies
Recipe Summary
Yield: Makes 2 dozen sandwiches
Ingredients
Ingredient Checklist
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting
Gallery
Whoopie Pies
Recipe Summary
Yield: Makes 2 dozen sandwiches
Gallery
Whoopie Pies
Whoopie Pies
Whoopie Pies
Recipe Summary
Yield: Makes 2 dozen sandwiches
Recipe Summary
Yield: Makes 2 dozen sandwiches
Yield: Makes 2 dozen sandwiches
Makes 2 dozen sandwiches
Ingredients
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- Simple Seven-Minute Frosting
Directions
Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
Reviews (4)
Add Rating & Review
434 Ratings
5 star values:
62
4 star values:
116
3 star values:
161
2 star values:
76
1 star values:
19
Reviews (4)
Add Rating & Review
434 Ratings
5 star values:
62
4 star values:
116
3 star values:
161
2 star values:
76
1 star values:
19
Add Rating & Review
434 Ratings
5 star values:
62
4 star values:
116
3 star values:
161
2 star values:
76
1 star values:
19
434 Ratings
5 star values:
62
4 star values:
116
3 star values:
161
2 star values:
76
1 star values:
19
434 Ratings
5 star values:
62
4 star values:
116
3 star values:
161
2 star values:
76
1 star values:
19
- 5 star values:
- 62
- 4 star values:
- 116
- 3 star values:
- 161
- 2 star values:
- 76
- 1 star values:
- 19
Martha Stewart Member
Rating: 5 stars
11/01/2014
These turned out great. The cake part was moist and flavorful but stayed cohesive while applying frosting. They did crumble some while eating. The frosting was fluffy and just the right amount. I adjusted the recipe slightly because we live at high altitude - 8,500 feet. So a bit less sugar, a bit more applesauce, slightly higher oven temp, cooked for a bit less. I did a very big heaping tablespoon of the batter and next time I'd make them smaller for easier eating and handling.
Martha Stewart Member
Rating: 5 stars
05/04/2014
Love this recipe, I fill them with a cream filling using marshmallow cream, shortening, vanilla and powdered sugar. Delicious! Cookies are nice and moist. I definitely recommend this recipe.
Martha Stewart Member
Rating: Unrated
12/05/2013
The cookies are very delicate and delicious but it is very difficult to spread the filling on them without breaking them up. I think I will pipe the filling on next time.
Martha Stewart Member
Rating: Unrated
09/21/2013
Great classic recipe. I goofed when I read the yield. This makes 2 doz assembled whoopie pies....NOT 2 doz cookies! So despite doubling the recipe...which then did not fit in my kitchen aid mixer... I managed to somehow combine the ingredients and bake them into something edible. Look up the whoopie pie filling recipe on this site for the fluff/butter filling. It works better. My friends and co-workers will be delighted I ended up with extras to share!
Martha Stewart Member
Rating: 5 stars
11/01/2014
These turned out great. The cake part was moist and flavorful but stayed cohesive while applying frosting. They did crumble some while eating. The frosting was fluffy and just the right amount. I adjusted the recipe slightly because we live at high altitude - 8,500 feet. So a bit less sugar, a bit more applesauce, slightly higher oven temp, cooked for a bit less. I did a very big heaping tablespoon of the batter and next time I'd make them smaller for easier eating and handling.
Rating: 5 stars
Rating: 5 stars
05/04/2014
Love this recipe, I fill them with a cream filling using marshmallow cream, shortening, vanilla and powdered sugar. Delicious! Cookies are nice and moist. I definitely recommend this recipe.
Rating: Unrated
12/05/2013
The cookies are very delicate and delicious but it is very difficult to spread the filling on them without breaking them up. I think I will pipe the filling on next time.
Rating: Unrated
Rating: Unrated
09/21/2013
Great classic recipe. I goofed when I read the yield. This makes 2 doz assembled whoopie pies....NOT 2 doz cookies! So despite doubling the recipe...which then did not fit in my kitchen aid mixer... I managed to somehow combine the ingredients and bake them into something edible. Look up the whoopie pie filling recipe on this site for the fluff/butter filling. It works better. My friends and co-workers will be delighted I ended up with extras to share!
All Reviews for Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whoopie Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
