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Whoopie Pies

2 dark chocolate sandwich cookies filled with white cream filling, leaning against a glass of milk.
These classic whoopie pies are made by sandwiching a sweet vanilla filling in between tender, cakey chocolate cookies. An easy way to bring a little of your childhood to your kids.
Tish Boyle

Prep 35 mins
Cook 15 mins
Total 50 mins
Dessert
American
28 pies
155 kcal

Ingredients 

For the chocolate cookies

  • 2 cups all-purpose flour
  • 1 cup nonalkalized cocoa powder
  • 3/8 teaspoon salt
  • 1 stick (4 oz) unsalted butter room temperature
  • 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 oz) unsalted butter room temperature
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch salt

Directions 

Make the cookies

  • Position a rack in the center of the oven and preheat the oven to 400°F (200°C). Butter 2 baking sheets.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt until well blended.
  • In the bowl of a stand mixer fitted 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.
  • 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'll firm up as they cool. Immediately and carefully transfer the cookies to a wire rack to cool completely.

Make the filling

  • In the bowl of a stand mixer fitted with the paddle attachment on medium speed, beat the confectioners' sugar with the butter 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 Whoopie Pies

  • Using a small offset metal spatula, spread the flat bottoms of half the cooled cookies with the filling, using 1 heaping teaspoon for each cookie. Sandwich each frosted cookie with the flat bottom side of 1 of the remaining cookies and gently press them together to ensure they stick. Store in an airtight container at room temperature for up to 5 days.