Prep 10 mins
Cook 6 mins
These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.
- 1 cup sugar
- 6 tablespoons vegetable oil or 6 tablespoons canola oil
- 2 eggs
- 2 cups all-purpose flour
- 1⁄2 cup baking cocoa
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 tablespoons milk
- 4 tablespoons milk
- 4 tablespoons butter or 4 tablespoons shortening, softened to room temp
- 3 -3 1⁄4 cups confectioners' sugar
- 1⁄4 teaspoon vanilla extract (OR mint extract is good)
- Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
- Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
- Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
- With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
- Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
- Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
- Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.
Sorry, I don't typically give bad reviews, but this may help somebody that was looking for what I was. I was hoping for a cake like cookie and fluffy light filling like my Mom used to make. Instead, the cookies are more fudgy and flat and the filling is definitely not fluffy, but more sugary creamy consistency. Overall a much flatter and denser whoopie pie then I was looking for
I thought these cookies had excellent flavor, but either I really screwed up or the recipe needs some serious tweaking. The cookie part turned out really fudgy, more like a brownie than a cake (I personally liked it). I dumped probably a 1/2 cup more flour into the dough before I could begin to roll them. I also added a whole cup to the filling before I could get it to even begin to stay on the cookie. I didn't want to add too much sugar and make them too sweet, so I cut the cookies in half and then frosted them (worked pretty well). I had the best success scooping out the middle and (using a piping bag) stuffed each cookie. These turned out the best. Great starting point, but definately could be improved.
I made these to take to the office for a St. Paddy's Day lunch. I tinted the filling green. They dissappeared fast! What a hit! They are much less sticky and oily than traditional whoopies. The office demands that I bring these in again soon.