Whoopie Pies VI

15
ginger 0

"Delicious soft chocolate sandwich cookies with creamy marshmallowy filling."

Ingredients {{adjustedServings}} servings 335 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, stir together the flour, baking soda, salt, cocoa and sugar. Add the egg, oil and milk, stir until smooth and well blended. Drop by tablespoons 3 inches apart, onto the prepared cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Cool before removing from baking sheets.
  4. To make the filling, combine the butter, confectioners' sugar, marshmallow creme and vanilla, in a bowl. Beat with an electric mixer until smooth. Spread filling between two cooled cookies.
Tips & Tricks
No Cholesterol Chocolate Chip Cookies

These amazing cookies are good for the heart AND for the taste buds.

How to Make Chocolate Macarons

See how to make little meringue sandwiches with a ganache filling.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 15

  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Tiff
3/28/2006

Sorry, this recipe just did NOT do it for me. I come from PA Dutch country....I KNOW what a whoopie pie should taste like and this wasn't it. Don't get me wrong, the cookies were ok, but definitely not chocolatey enough. Also, as everyone else said, 10-12 minutes was too long and the edges got hard. The filling was the bad part though. Due to all the butter that is into it, that's all I taste when I ate one - butter. Also because of the butter I had to refrigerate them to keep the filling from separating. And I also had to almost double the filling recipe so I'd have enough to go into each "pie".

Kimberliah
5/12/2008

Very good recipe. We liked the cake part, it was chocolatey enough for us. We had to double the filling part of the recipe to fill all the pies. We did cut back the butter, using only 3/4 the amount. It was thick enough, and did not leak out like some people put in their review. Will make again, these were yummy!!

Kathleen
10/7/2007

This recipe is the exact one my mom received from a neighbor back in 1963. I've handed this recipe down to my daughter and shared it with so many family member and friends. It is the very best!