Recipes Desserts Cookies Whoopie Pie Recipes Whoopie Pies 4.3 (160) 136 Reviews 34 Photos Chocolate whoopie pies that are as light as cake are sandwiched with a creamy vanilla filling. Submitted by Bernice Smith Updated on August 28, 2022 Save Rate Print Share Close Add Photo 34 34 34 34 Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Servings: 6 Yield: 6 sandwich cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings Cookies: 1 cup white sugar ½ cup shortening 2 eggs, separated, divided 2 cups all-purpose flour 5 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup milk 1 teaspoon vanilla extract Filling: 2 cups confectioners' sugar ¾ cup shortening 1 pinch salt 1 teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets. Make the cookies: Beat sugar, shortening, and egg yolks together in a large bowl with an electric mixer until light and fluffy. Sift flour, cocoa, baking powder, baking soda, and salt together in a separate bowl; add to shortening mixture in batches, alternating with milk, beating briefly after each addition until smooth. Stir in vanilla. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven for 10 to 15 minutes; transfer to a wire rack and allow to cool completely. Make the filling: Beat confectioners' sugar, shortening, reserved egg whites, and salt together in a large bowl with an electric mixer until light and fluffy. Stir in vanilla. Choose 2 cookies of the same size; spread a thick layer of filling on the flat side of one cookie; top with remaining cookie. Repeat with remaining cookies and frosting. Editor's Note: This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the immunocompromised do not consume raw egg. If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites. I Made It Print 248 home cooks made it! Nutrition Facts (per serving) 873 Calories 46g Fat 110g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 873 % Daily Value * Total Fat 46g 59% Saturated Fat 12g 61% Cholesterol 65mg 22% Sodium 527mg 23% Total Carbohydrate 110g 40% Dietary Fiber 3g 9% Total Sugars 75g Protein 9g 17% Vitamin C 0mg 0% Calcium 115mg 9% Iron 3mg 17% Potassium 200mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.