When I was a kid I loved Devil Dogs. This is the uptown version. The filling isn’t made with hydrogenated vegetable shortening. Instead the pies are filled with real ingredients. One warning to Leite Culinarians, though: They’re addictive—for adult and kids.–Tish Boyle
LC Whoopie Pie Note
Just saying “Whoopie Pie” makes us happy. Heck, just thinking “Whoopie Pie” makes us happy. How can it not?!
Whoopie Pies Recipe
- Quick Glance
- 35 M
- 50 M
- Makes about 28 sandwich cookies
- For the chocolate cookies
- 2 cups all-purpose flour
- 1 cup nonalkalized cocoa powder
- 3/8 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup hot water
- 1/2 cup buttermilk (either low-fat or full-fat)
- For the filling
- 2 cups confectioners’ sugar
- 4 tablespoons (2 ounces) unsalted butter, softened
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch salt
- Make the cookies
- 1. Position a rack in the center of the oven and preheat the oven to 400°F (200°C). Butter 2 baking sheets.
- 2. In a medium bowl, whisk together the flour, cocoa powder, and salt until well blended.
- 3. In the bowl of a standing mixer fit with the paddle attachment, beat the butter and sugar on medium-high speed until well blended, about 2 minutes. Add the egg yolk and beat until well blended, scraping down the sides of the bowl as necessary. Beat in the vanilla extract. Stir the baking soda into the hot water, then alternately add the hot water mixture, buttermilk, and dry ingredients, adding 1/3 of each ingredient at a time, ending with the dry ingredients and mixing just until combined.
- 4. Using wet hands, shape the dough into 1-inch balls and arrange them 2 inches apart on the prepared baking sheets. Moisten your palm and flatten each ball into a 1 1/4 inch disk. Bake the cookies, 1 sheet at a time, for 5 to 7 minutes, until their surfaces are cracked. The cookies will still be quite soft, but they will firm up as they cool. Immediately and carefully transfer the cookies to a wire rack to cool completely.
- Make the filling
- 5. In the bowl of a standing mixer fit with the paddle attachment, beat the confectioners’ sugar with the butter on medium speed until the mixture is crumbly, about 1 minute. Add the heavy cream and beat on high speed until smooth. Add the vanilla extract and salt and beat until blended.
- Assemble the cookies
- 6. Using a small offset metal spatula, spread the bottoms of half the cooled cookies with the filling, using 1 heaping teaspoon for each cookie. Sandwich each frosted cookie with the flat side of 1 of the remaining cookies and press them together gently. Store in an airtight container at room temperature for up to 5 days.
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