WHOOPIE PIES! Heard of them? New England and Pennsylvania have long fought over the origins of these enchanting cakey, gooey, hand-held. I’m not really a fighter, more of a lover, so honestly, who cares where they came from — we just want to eat these tantalizing hand held pies!
CLASSIC WHOOPIE PIES
Are you a cake fan? I’m not so much, I know, weird — except this cake, and maybe this one, but it’s probably the frosting, I’ll take frosting before cake most days. BUT I’ve always had a soft spot for Whoopie Pies! They draw me in with their ooey, gooey marshmallow buttercream filling and when sandwiched between these cakey mounds, does something wonderful!
DELICIOUS CLASSIC NEW ENGLAND WHOOPIE PIES
My husband is from New England and he grew up feasting on these delicious treats, so I had to master these gooey “pies” and quickly. I am happy to say that these rival those from his childhood, at least that’s what he tells me.
Measure hot water in a measuring or bowl (big enough to allow the mixture to foam up). Add cocoa and baking soda, mixing together with fork, careful it will foam up quickly. Once smooth, set aside and allow foam to settle.
Note | Once cooled and settled you’ll add sour cream to this mixture before adding to batter, so make sure your measuring device or bowl is large enough.
See, it really foams up, here I’m using a 2 cup liquid measuring cup.
Next, plop your room temp butter and brown sugar into a mixing bowl, cream until it makes a nice creamy consistency, mixing about 2 minutes on medium-high.
Add egg, and vanilla and mix well, another 2 minutes on medium-high until super light and fluffy. Carefully mix ½ cup sour cream into the chocolate mixture and slowly pour into butter sugar mixture with mixer on low.
With the mixer low, add half your flour mixture scraping down the sides and bottom often. Mix until combined…chocolaty yumminess! Making sure there are no flour or light streaks left.
Gently mix in the rest of the flour mixture, scraping down sides, paddle and bottom often. Once thoroughly mixed into chocolate fudgy goodness.
Bake in preheated 350° oven, 1 sheet at a time for 10-14 minutes, or until they spring back when lightly pressed in centers. If you under bake them they will be flatter and chewier, but just as good.
WHOOPIES PIES ARE WORTH THE EFFORT
At this point, the cookie/pie/cakies may be frozen in freezer storage bags and filled at a different time. I like to match them up in pairs, bottoms together, they freeze so well and pop apart easily when frozen. Layer the cookies between wax or parchment paper.
Making Marshmallow Buttercream
In the bowl of stand mixer, with paddle attachment, beat (on LOW until combined so you don’t floof powdered sugar all of your kitchen) together the butter, powdered sugar, vanilla and kosher salt until combined.
Once blended, increase your speed to medium-high until light and fluffy. Add marshmallow cream and beat well until evenly incorporated, it will be nicely gloopy, is that a word? A cross between goopy and gooey and gluey, sort of, I do like to make up words.
Match up the cookie tops (tops down, flat side up), using a medium or large scoop, dollop a healthy portion of the marshmallow filling onto the bottom of the cookie, placing the on top, making a sandwich, press gently on top pie until fluff reaches the sides.
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Individually wrap pies in plastic wrap (or place sandwich baggies) and store in fridge or freezer (great to plop into a lunch box). Your friends and family will thank you!
Now, when you sink your teeth into one of these babies you will shout, “WHOOPIE”!
Please, hug the baker!
Try these other amazing and classic cookies!
- Chocolate Fluffernutter Whoopie Pies – oh my!
- Oatmeal Sandwich Cookies with Maple Brown Sugar Frosting
- Homemade Ice Cream Sandwiches
- Brownie Sandwich Cookies with Cookie Dough Frosting
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- ¾ cup hot water
- ⅔ cup unsweetened cocoa powder (sifted after measuring, if lumpy)
- 1 tsp baking soda
- 2 cups all-purpose flour (I use organic flour)
- 1 tsp baking powder
- ¾ tsp salt
- 1 ½ cups light brown sugar, packed
- ½ cup butter, softened
- 1 large egg
- 2 tsp vanilla extract
- ½ cup sour cream
- ¾ cup butter, softened
- 1 13 oz jar marshmallow cream
- 1 ½ cups powdered sugar
- 1 ½ TBL vanilla
- ⅛ tsp salt (pinch)
- Preheat oven to 350°F.
- In a 2 cup or larger bowl or measuring cup, pour hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled. You will be adding sour cream to this mixture after it cools, so use a bowl large enough to add sour cream.
- In a medium bowl, add flour, baking powder and salt, gently stir with whisk to mix. Set aside.
- In a large bowl of a stand mixer (or hand mixer), beat together butter and brown sugar on medium-high until well blended and creamy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla, beating until light and fluffy, about 2 more minutes, scraping sides.
- Beat in half the flour mixture; scraping down the sides several times. Stir the sour cream into the cocoa mixture now cooled. On low speed, beat the cocoa mixture and the remaining flour mixture, into the brown sugar mixture until even incorporated, Scraping down sides until you no longer see any of the white flour or creamed mixture.
- Using a medium to large scoop, drop the dough onto parchment lined baking sheets, spacing about 3 inches apart. Don't make the rounds much larger or they may spread too much during baking.
- As these are a sandwich cookie, try and make an even number of cookies so they match up. Bake the cookies at 350, one sheet at a time, in the middle of the oven for about 10-12 minutes, or until they spring back when lightly pressed in the center. Transfer the sheet to a wire rack and let stand until cookies firm up, 4-5 minutes.
- Using spatula, transfer the cookies to wire racks. Cool completely.
- Once cooled, the cookies may be placed in freezer storage bags, layer using wax paper in between. Lay flat in the freezer. You may fill them straight from the freezer, sometimes easier.
- In the large bowl of a mixer, on medium speed, beat together the butter, powdered sugar, vanilla and salt until well blended and fluffy. Add the marshmallow cream and beat until evenly incorporated. Using a medium or large scoop, plop a generous portion of frosting onto "bottom" of cookie, leaving a ½ " border around the edge.Top with matching cookie top. Pressing gently to sandwich them together, just until filling reaches edges.
- Store cookies in individual plastic bags or wrap in plastic wrap. Refrigerate or freeze (great to put in a lunch box) until ready to enjoy. Shout WHOOPIE!!!!
- Rodelle Organic Baking Cocoa Powder Dutch Processed 25 Oz.
- Cookie Scoop Set, 3 PCS Ice Cream Scoop with Trigger, 18/8 Stainless Steel, Perfect for Cookie, Ice Cream, Cupcake, Muffin, Meatball
- Nordic Ware Naturals Aluminum NonStick Baker's Half Sheet
- Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
- KitchenAid KSM155GBSA 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
- Park Hill 3" Farmhouse Tin Cupcake Holder Home Decor
- PORCELAIN CUPCAKE/MINI TREAT PEDESTAL STANDS - SET OF 4
- M KITCHEN WORLD Heat Resistant Silicone Spatulas Set | Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing | Ergonomic, Dishwasher Safe Bakeware Set of 4, Orange
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Serving Size:1 pie
Amount Per Serving:Calories: 398 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 54mg Sodium: 381mg Carbohydrates: 60g Fiber: 1g Sugar: 40g Protein: 3g