Whoopie Pies IV

Whoopie Pies IV

Mary Simpson 0

"Chocolate cake cookies with a creamy filling."

Ingredients {{adjustedServings}} servings 421 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. To Make Cookies: Cream together 2 cups sugar, 1/2 cup shortening and 2 eggs.
  3. Sift together 4 cups flour, baking soda, baking powder, 1 1/2 teaspoons salt and cocoa. Add alternately the flour mixture to the creamed mixture with boiling water and 1 teaspoon vanilla.
  4. Drop teaspoons sized pieces of dough onto greased cookie sheet. Bake 5 to 7 minutes.
  5. To Make Filling: Cook 5 1/2 tablespoons flour and 1 cup milk until thick. Let cool. Cream 1 cup shortening, 1 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add cooled flour mixture. Beat till creamy.
  6. Spread on the flat side of a cooled cookie and sandwich together with another cookie.
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Reviews 16

  1. 17 Ratings


This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom, and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies. If you are having trouble with it, here is how I do it, and mine come out great. Use a good hand mixer to beat everything. Sift your dry ingredients, beat the sugar, shortening and eggs thoroughly, and add in the dry ingredients and boiling water alternately in at least four batches, beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done, the dough will be lumpy. Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven. For the filling, beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished, it's the consistency of pudding. If you go thicker, or don't beat it, your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking

Christina Reitz

Incredible! Very rich, so make sure you don't make the cookies too large. I have made this recipe a number of times, and have always had success. One thing, however, is that the 2nd listing of "1 cup milk" is unneccessary, as the directions only specify using 1 cup of milk total, and that's in the filling (it would be too runny if both cups of milk were used).

gina brown

I gave it four stars for the cake part but the creme was filled with way too much shortening. I made my own creme filling and after that they were great. I recommend the cake part for sure.