Old-Fashioned Whoopie Pies
Total TimePrep: 35 min. + chilling Bake: 10 min./batch + cooling
This is a pretty good whoopie pie recipe. I liked how the whoopie pies turned out. I was not thrilled about the filling though. I will use another recipe for that. I couldn't taste the filling. I don't think adding more vanilla would have helped. Since I couldn't taste it as vanilla, I ended up adding peanut butter to flavor it. They baked up quick. I didn't need to bake them the entire 10 minutes. Other than that, it turned out great for my first time making whoopie pies. Thank you for the recipe.
Disappointed. I was looking for traditional and they are not. Cookie firm and filling very light so it just squishes out. I will keep looking.
I followed this recipe exactly as written. It it was wonderful. Will definitely make again. The cake texture and flavor was perfect and the filling not too sweet but very tasty. Thankyou
I shouldn't even give this one star. This is not the traditional whoopee pie. The cookie part wouldn't even cook in 20 minutes in the oven. Not cakey. Thick and heavy like a brownie. Had to keep cooking until outside was hard . Insides still never quite cooked through. Taste is pitiful. I wouldn't call it chocolate for sure. Even look disgusting-like Buffalo Chips. Could use them as a joke I suppose. Waste of ingredients and time. My kids wouldn't eat these and they will eat anything.
I made these Whoopie s today but not pleased with this recipe they didn't t raise and didn't t have much taste
Is the cookie a soft fluffy type or heavier type? Hard to rate when I have not tried yet but I will give a 3 for now.
I think the cookie turned out great, but I didn't use the filling recipe, I filled them with peanut butter buttercream, because I'm a real sucker for chocolate and peanut butter. Next time I will have to try the filling. Thanks for the great recipe.
These were delicious, the best chocolate whoopee pies I've ever tasted.The filling recipe is exactly like the traditional frosting recipe for red velvet pie. I always use half shortening and half butter to avoid that "mouth full of shortening" sensation, plus I add 4 teaspoons of vanilla instead of just 2.I completely agree with your choice of filling. Regular buttercream would be too sweet and make a mess when the butter softened. Plus, you can make this filling chocolate by making a one-to-one exchange between the flour and the cocoa; if you wanted to add 1 tablespoon cocoa to this filling, subtract 1 tablespoon flour from the recipe.This recipe's a keeper!
The cookie part is good.....the filling is too much like eating shortening that is slightly sweetened. It doesn't even taste like vanilla, and I added extra. I'd try to find a different filling recipe if I were to make them again.I'm adding this update several days after writing the first review........these seemed to taste a lot better the next day; in fact, I had a hard time leaving them alone! (I stored them in a tightly closed container.)
I wasn't crazy about the filling. Kids liked the cookies without the filling. I made the red velvet ones and everyone loved them.