Whoopie Pies

  • Yield 40 servings

Two spongy, chocolate cookies filled with a fluffy marshmallow cream.



1/2 cup vegetable oil
1 cup sugar
1/2 cup cocoa powder
1 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup solid vegetable shortening
2 cups confectioners' sugar
2 cups marshmallow creme
1 teaspoon vanilla extract
3 to 6 tablespoons milk


  1. To prepare cookie dough, combine oil, sugar, cocoa, milk, egg, flour, baking soda, salt and vanilla.  Beat with a mixer until well blended.  Refrigerate for about 1 hour.
  2. Preheat oven to 425F.
  3. Drop dough, one teaspoon at a time, onto an ungreased cookie sheet.  Bake 5 to 10 minutes.
  4. Prepare filling while cookies cool  Beat shortening, sugar, marshmallow creme, vanilla, and 3 tablespoons milk together until fluffy.  Add more milk if needed.  Spoon a generous dollop of filling on the flat sides of half the cooled cookies.  Place another cookie on top of each to make a sandwich.

—Ruth Johnson, Delaware, Ohio



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