Whoopie Pies
June 25, 2007 by Marye Audet
Filed under Cookies
If you are a flower child you might remember these as devil dogs. I rarely see recipes for them anymore and really, it is even rarer to see someone that has taken the time and trouble to make them.
They seem more complex than they are and the results are OH! SO GOOD! Two cakey chocolate cookies with a vanilla filling that is light as air…The cookies make a great vehicle for ice cream sandwiches as well. I have seen all kinds of variation on them…but this is the original as far as I know, and the one I grew up with. I wish I could get the picture from my camera and on to here..but if you do a google search for pictures of whoopie pies you should come up with one rather easily. I hesitate to swipe one from another site!
The filling can be a bit temperamental in hot, humid weather. If it gets runny just freeze or refrigerate for.
2 2/3 c flour
1/2 c hersheys dark cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 c sugar
1/2 c shortening (I use spectrum organic)
2 eggs
1/2 c sour milk
1/2 c coffee-hot
Cream Filling
Preheat oven to 350. Grease or silpat a large cookie sheet.
Combine dry ingredients.
Combine coffee and sour milk
In another bowl beat sugar and shortening until fluffy and add eggs and vanilla. Beat well. Add flour mixture and sour milk mixture alternately, beginning and ending with flour.
Drop by generous tablespoonfuls onto baking sheet, flatten slightly with wet fingers. Bake 10-12 minutes or until cookies spring back when touched lightly.
Remove and cool completely.
Cream FIlling:
In microwave safe bowl mix :
1 c milk
1/4 c flour
until no lumps remain. Microwave, stirring every minute until thick like paste. Set aside to cool completely.
In a medium bowl beat 1 c sugar, 1 tsp vanilla, 1/2 c butter and 1/2 cup shortening until mixed and fluffy. beat in cooled flour mixture and whip until light and doubled in volume, about 5 minutes. If it s hot it may not whip up exactly right but chill and and whip again. As long as it mounds on a spoon it will be fine.. 
Put a spoonful of the filling on the flat bottom side of one of the cookies and top with another cookie, so that the flat parts are against the filling. Refrigerate.Dust tops with confectioners sugar before serving if desired.
About 16 cookie sandwiches.
I know this name from somewhere but I don’t know why!! It could be something that Mom used to make when we were kids, just can’t remember, but the moment I saw the name, bells started going off!! Will have to ask my sister and see if she knows!
Hey there!
I love whoopie pies, they’re like GIGANTIC oreos, which I suppose, is why they are SO tempting!
I thought I would get some response with these..really they kind of make you want to drag out a hula hoop…
They are like giant oreos, only cakier I think..and I have filled them with everything from vanilla ice cream to french silk, to peanut butter mousse…. enjoy them..the summer is just the right time for them..and it IS fun to say whoopie pies…
easier than u think to make. Great taste and texture.
Too Funny! I just saw Whoopie Pies on Martha Stewart today! A Maine company, Cranberry Island Kitchen was featured. They looked soo good!
I need THAT recipe!
I grew up in western Pennsylvania. “Whoopie Pies” are very common there except that we called them “Gobs”. This recipe is very similar to mine.
Joan, where in western pa? my daughter lives in Lebanon with her family..and I spent most of my childhood in Bucks County. I miss it.
Marye,
I am making these right now, but you left of the amount of vanilla you are supposed to mix in with the eggs. I am just going to put in a teaspoon and hope that’s right
LOL! Terry, I am so sorry..yes 1 tsp is correct
These turned out very yummy! They were a little flatter than I had imagined them, but once th filling was in, they were just right
I love Whoopie pies and I am going to have to give this recipe a try. When I make whoopie pies, I do the version using devil food mix, mini morsels and cream cheese.
The filling is not turning from liquid to whipped for me! I dont know what do do to make it thick. I have been whipping it for about 10 minutes.
Did you microwave the flour and milk until it was thick? Then it should have been cooled completely. There is nothing in the recipe that is liquid.
What is sour milk?
Michelle it is milk that has soured, gone sour due to age or to which a tablespoon of vinegar (per cup) has been added