Whoopie Pies are a little like the Hostess Suzy Q’s. Kids love them!
This recipe comes through my husband’s side of the family. And I think it brings back memories for him. Whenever we’ve made them, well…it’s really him that makes them. And the kids have helped.
You can wrap up these Whoopie Pies in plastic wrap individually and store them in the freezer till you’re ready to have one. Or two. Or three.
You can also experiment with adding flavorings to the filling. One recommendation from my husband’s family member is to use mint flavoring.
If these aren’t chocolatey enough for you, try this Double Chocolate Zucchini Bread!
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Whoopie Pies
- Yield: about 16 pies 1x
Description
For the batter:
6 Tbsp. shortening
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
5 Tbsp. unsweetened cocoa powder
1 1/4 tsp. baking soda
1 tsp. salt
1 cup milk
Filling:
1 1/4 cup powdered sugar
1/2 cup shortening
1 cup marshmallow creme
a few drops of milk
Ingredients
To make the batter, cream together the shortening, sugar, egg, and vanilla with a hand mixer.
Sift the dry ingredients together. Add to the cream mixture, mixing well.
Add the milk and beat until it resembles cake batter.
Drop onto an ungreased cookie sheet with a medium cookie scoop (or a couple of tablespoon-fuls). Bake for 15 minutes at 350°. Cool.
To make the filling, combine all the ingredients and beat well. Place 2-3 Tbsp of filling between two of the “cookies” to make one pie.
