WHOOPIE PIE COOKIES RECIPES

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WHOOPIE PIES RECIPE | MARTHA STEWART



Whoopie Pies Recipe | Martha Stewart image

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 11

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

Steps:

  • Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  • Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
  • Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

RED VELVET WHOOPIE PIES RECIPE - BETTYCROCKER.COM



Red Velvet Whoopie Pies Recipe - BettyCrocker.com image

Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 50 minutes

Yield 9

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla
1/2 cup fresh blueberries
1/2 cup fresh raspberries

Steps:

  • Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  • In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
  • Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

Nutrition Facts : Calories 700 , CarbohydrateContent 88 g, CholesterolContent 125 mg, FatContent 7 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 17 g, ServingSize 1 Sandwich Cookie, SodiumContent 740 mg, SugarContent 63 g, TransFatContent 1 g

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RED VELVET WHOOPIE PIES RECIPE - BETTYCROCKER.COM
Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.
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  • In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.
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