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I have to admit, I wasn't sure as I was making these that they would turn out okay. The dough for the cookie portion seemed really dry in comparison to any other whoopie pie recipe I've made, and they didn't come out that deep chocolate brown either. They didn't spread very much, and the texture was more like a an actual cookie than soft and cakey. Since I'm a big frosting and filling lover, I doubled the filling recipe (most whoopie pie filling recipes I've made in the past need to be doubled to have enough filling). Because the cookie part didn't spread out flat and stayed kind of small, I would have been just fine with a single batch of the filling -- I was only able to use about half of my filling up (and that was filling them pretty generously, too). I put the leftover filling in the fridge for some other use, but I think I will have to doctor it a bit to minimize the dominant flavor of shortening in it. I did find that these tasted better the next day. The cookie part softened up a bit more, and the flavors melded so the shortening in the filling wasn't so prominent. Don't get me wrong, they weren't awful, but they just weren't what I was expecting from a whoopie pie recipe. I'm really sorry, I wanted to love these, but I don't think I'd make these again without some alterations to the recipe. Thanks for posting, though! Made for PAC Spring 2014

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Muffin Goddess April 17, 2014
Sherry's Whoopie Pies