Whoopie Pies

Whoopie Pies - Plattershare - Recipes, food stories and food lovers
Whoopie Pies have seen a bit of a resurgence in recent years. This might be due to the popularity of cupcakes, since Whoopie Pies are really a cupcake in sandwich cookie form. They come in many flavors, but the classic seems to be these Chocolate Whoopie Pies which combine two soft and moist, dome shaped chocolate cookies with a creamy vanilla flavored filling. What's nice is that they can be stored for up to a week in the refrigerator and you can enjoy them cold or at room temperature.
5 from 1 vote
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Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Served As: Breakfast, Snacks
Recipe Cuisine Type: Bakery
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 125 gm All Purpose Flour
  • 60 gm Butter
  • 1 Baking Powder tbspn
  • 150 gm Milkmaid
  • Coca Cola
  • 3 Powdered Sugar tbspn
  • 1 Vanilla Essence tbspn
  • 100 gm Whipped Cream or filling for filling
  • 1 Vanilla Essence tbspn
  • 4 Icing Sugar tbspn
  • 200 gm Dark Chocolate for coating
  • Red Color optional red color


  • For Cookies: Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
  • In a large bowl sift together the flour, baking powder, baking soda, and salt.
  • In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the milkmaid beating well. Beat in the vanilla extract.
  • In a small measuring cup, With the mixer on low speed, alternately add the flour mixture and coca cola in three additions, beginning and ending with the flour.
  • Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
  • Bake for about 7-8 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
  • Filling: Beat the whipped cream until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes.
  • Then, with the mixer on low speed, beat in the vanilla extract. Continue beating until it becomes more fluffy n soft.
  • To Assemble: Take one cookie and dip in the melted chocolate and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
  • The assembled cookies can be stored, covered, in the refrigerator for several days. Serve cold or at room temperature.
  • Makes about 15 sandwich cookies.
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malvika sharma
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