Whoopie Pies

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup buttermilk
• 1 1/2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1/4 teaspoon vanilla extract
• 2-3 tablespoons milk

Steps

1. 1 Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2 In a bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
3. 3 In another bowl, beat softened butter, oil, and vanilla until smooth. Add egg and buttermilk; mix well.
4. 4 Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. 5 Drop rounded tablespoons of batter onto prepared baking sheets, 2 inches apart.
6. 6 Bake for 8-10 minutes, or until tops feel springy. Cool on wire racks.
7. 7 For the filling, beat powdered sugar, softened butter, vanilla, and milk until smooth and spreadable.
8. 8 Spread or pipe filling onto flat side of half the cookies and top with remaining cookies, pressing gently.

Nutrition

Tips

• For variety, add a teaspoon of espresso powder to the batter for deeper chocolate flavor.
• Whoopie pies can be filled ahead of time and stored in the fridge for up to 3 days.

Storage

Store in an airtight container in the fridge for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw at room temperature before filling.

Serving Suggestions

• Serve with a glass of cold milk.
• Pair with a scoop of vanilla ice cream for a delightful treat.

FAQ