Whoopie Pies VIII

Whoopie Pies VIII

119 Reviews 21 Pics
  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    35 m
Recipe by  Nancy

“Chocolate sandwich cookies with cream filling. I use reconstituted powdered egg whites for the filling instead of fresh since they won't be cooked.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 3 dozen



  1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet.
  3. Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
  4. To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.

Share It

Reviews (119)

Rate This Recipe


Absolutely incredible -- for the Canadians out there, they taste very similar to Jos. Louis packaged snack cakes. This is the whoopie pie I've been searching for -- moist cakes with the perfect creamy center. If you don't have sour milk on hand, just add 1 tsp. vinegar to 1 c. milk.

Snow likes to cook

Snow likes to cook

These are very good, easy to make however the frosting filling tasted too much like confectionary sugar. Maybe it a little cream cheese was put in the mix it would be better. I made them way tooo big. These are very sweet. Next time I will make them the size of an oreo not the size of my hand. My 7 year old son had one and finished about 3/4 of one and started to feel sick from it being so sweet. It made about 16 large pies which I froze 8 of. I ran out of syranwrap so I put 4 pies in a dish, placed wax paper over them and put 4 more on top put the lid on the dish and froze them. I'm looking forward to trying them frozen.

Patty J.

Patty J.

This recipe is excellent. I've tried a lot of whoopie pie recipes and this is the best one I have found. I will be using it from now on. The cookie part took 8 minutes to cook just as the recipe stated. The filling came out perfect, not runny like a lot I have tried. Five stars all around.

More Reviews

Similar Recipes

Oatmeal Whoopie Pies

Oatmeal Whoopie Pies

Whoopie Pies I

Whoopie Pies I

Whoopie Pies VII

Whoopie Pies VII

Stef's Whoopie Pies with Peanut Butter Frosting

Stef's Whoopie Pies with Peanut Butter Frosting

Whoopie Pies III

Whoopie Pies III

Whoopie Pies VI

Whoopie Pies VI


Amount Per Serving (36 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 146 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Whoopie Pies II


next recipe:

Whoopie Pies V