Whoopie Pies (Moon Pies)

Smaller version of the whoopie pies - using a teaspoon drop of dough

I’ve attempted these whoopie pie cookies several times and haven’t had any problems with them – they are easy and quick.  However,  I’ve always wanted to perfect the recipe for the filling. The actual chocolate cookie part was easy enough and I had all the ingredients in my pantry already – I will make them again for sure.  The whoopie pie cookie has been described as Devils Food Cake in a cookie form – and it definitely tastes like it.

Little A & Big A helping with the whoopie pies

I took the recipe for the Whoopie Pies from the Good Housekeeping website:

Chocolate Whoopie Pies:

2 cups flour

1 cup sugar

3/4 cup milk

1/2 cup unsweetened cocoa powder

6 tablespoons butter/margarine melted

1 teaspoon baking soda

1 teaspoon vanilla extract

1/4 teaspoon salt

1 large egg

Mix everything in a bowl.  use tablespoons to drop batter on a cookie sheet that is lined with baking paper.

bake for 12 minutes at 350 (175) degrees. -

My notes: When you are mixing, make sure the lumps are all out.  I noticed while I was putting the dough on the cookie sheets that there were small lumps of cocoa powder.  Next time I will sift everything.

I also made some changes to the original recipe so that it would be dairy free.  I substituted the milk with some non-dairy creamer thinned with water to imitate milk.  I also did not use butter or margarine – but oil instead.  I did not notice a difference.

I did not use their recipe for the filling this time because I have in the past and it wasn’t exactly what I expected. I was hoping for a Devil Dog type filling.  I am going to continue to experiment to get it perfect!

For the filling, I used the Vanilla Filling recipe from Joy of Baking:

Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners’ (powdered or icing) sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) light corn syrup

beat butter & shortening, add powdered sugar – beat 5 min.  add vanilla & slowly stream corn syrup in – whip until fluffy.

I made half this amount – so that I could use up some chocolate frosting I had in the fridge for some of them.  Also – instead of making it with butter, I used only shortening so that Little A could eat it.

The kids loved it – and my husband thought it was pretty good.  I was expecting the filling to be a little more like a devil dog – but it wasn’t.  It was more like meringue before you bake it.  I will try again another time with a different filling.  I recently came across a few whoopie pie sites – while on the search for the perfect filling.

Did you know there is a Whoopie Pie Festival?

I’m kinda glad I don’t live near there – I would be tasteing every whoopie pie at the festival!

Also, another site I found with whoopie pies is www.wannahavacookie.com – they look absolutely amazing – and they ship all over the country!!  Their flavors look so good – I think i’m going to try making a pumpkin whoopie pie sometime before Thanksgiving!

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