Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies. Some are filled with a marshmallow cream frosting while others are filled with whipped cream. Even those of us who grew up with the former fell in love with our lighter version of the whipped cream-filled treats.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008

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Recipe Summary

total:
2 hrs 30 mins
Servings:
16
Nutrition Profile:
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Ingredients

Cookies
Filling

Directions

Instructions Checklist
  • Preheat oven to 350F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.

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  • To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.

  • Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn't spread itself. (Each large baking sheet accommodates 8 cookies--they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.

  • To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.

  • Beat cream, yogurt, confectioners' sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.

  • To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.

Tips

Make Ahead Tip: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, f

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

204 calories; protein 3.4g 7% DV; carbohydrates 24g 8% DV; exchange other carbs 1.5; dietary fiber 1.8g 7% DV; sugars 14.6g; fat 11g 17% DV; saturated fat 4.1g 20% DV; cholesterol 32.6mg 11% DV; vitamin a iu 239.8IU 5% DV; vitamin c 0.2mg; folate 4.5mcg 1% DV; calcium 53.2mg 5% DV; iron 0.3mg 2% DV; magnesium 13.8mg 5% DV; potassium 87.8mg 3% DV; sodium 145.2mg 6% DV; thiaminmg 2% DV; added sugar 13g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Cream had a very odd texture. Read More
Rating: 5 stars
10/30/2011
Just made these today. Cookies were a bit thin and fragile. Also didn't have quite the right amount of a chocolate taste for me. Could have used some more sweetness. The filling on the other hand was delicious but didn't quite go well with the cookie. So i mashed up some strawberries in the food processor and added it to the filling and it was delicious! Just wish the cookies were a bit thicker and more of a chocolate flavor. Read More