Chocolate Whoopie Pies

"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."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Julie P. photo by Julie P.
photo by PaulaG photo by PaulaG
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:




  • 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.

Questions & Replies

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  1. 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
  2. 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.
  3. 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.
  4. I only used the filling recipe, it tastes amazing but seems a bit flat and runny. I tried it on one "test run" whoopie pie and it ran out of the sides and had none in the middle... Thankfully my mom is en route and I know she'll rescue the filling and get it to the correct consistency. Other than that I have no complaints. I also only used 3C confectioner sugar, maybe it really needed the other 1/4C.
  5. I have never written a review before in my life. This is without a doubt the worst recipe I have ever made. I don't even know how it tastes. The cookie dough was like working with glue. I think I wasted more dough that I actually used. Even if these are the most delicious cookies in the world, I will never make them again. Also, the serving size is COMPLETELY off.


  1. I followed the recipe but added 3/4 tsp of mint extract and at the end added a tablespoon of water. I also substituted the oil and 1 of the eggs for applesauce (fiance has egg sensitivity). The night I made them they turned out fairly good but a teensy dry. Like the others that have added reviews, I cut mine in half and filled them with green Irish cream buttercream frosting (yep, you guessed it, these were for St.Paddy's Day). After being stored in an airtight container overnight, they turned so incredibly delicious and moist! Definitely a winner in my books! My only complaint is the serving size, the recipe should be edited. If I hadn't cut them in half I only would have got 22 cookies and I had rolled my dough smaller than suggested. Enjoy!
  2. Pure delight! We've made this recipe about half a dozen times now, sometimes with regular unbleached flour and sometimes with a white whole-wheat flour, and we actually like it slightly better with the whole-wheat. We substitute almond milk for the milk and use all shortening instead of butter because of lactose issues around here. Have to warn you though -- the almond milk makes this already sticky recipe even stickier. I still haven't figured out how to flatten the pies. But the almond milk gives the pies a subtle nutty flavor that's really very appealing. We eat these "lower fat" "healthier" whoopee pies until we can't stuff any more in, and now I'm making them for our son's school events too. People love 'em. Thanks for the recipe, Parsley! It's going to be a keeper for at least 2 generations of our family!



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