Whoopie Pies
I love new books.
I love the smell of new books.
I love the crisp pages, and how some of them kind of stick together.
I love the glossiness, and the uncreased binding.
New books are awesome.
When I was a kid, I would pass on buying a new toy in favor of stopping by the bookstore to get a new book.
Yeah…I wasn’t a nerd or anything.
Now though, my favorite new books are the kind with pictures of dessert in them. If said dessert book also happens to be pink…big time bonus.
And if said pink dessert book also features recipes for tons of different cookies and cream-filling combinations, I will cry from joy.
Okay, maybe not cry like, actual tears. But virtual tears, in my mind. And that’s almost the same.
So…..you can imagine my reaction when my mailman came knockin’ on the door and handed me this baby:
I jumped for joy. I laughed like a maniac. I cried virtual tears…it was a beautiful moment.
Okay…maybe that came after I found a steak knife, and after I cut through the tape on the Amazon box, and then after I cut through the plastic shrink wrap covering the book. And then I had to break the box down to throw in the trash. And put the knife in the dishwasher. But after all of that, that whole jumping, maniac laughing, virtual tear crying thing totally happened.
New pink dessert books should come in the mail every day. It’s our right as human beings. Don’t you think?
If you are new on the scene and don’t know what a whoopie pie is, allow me to break it down for you. A whoopie pie consists of two cakey cookies (I’m guessing this is the pie part) held together by a big glob of frosting/filling (the whoopie part). Kind of a cupcake/cookie hybrid.
And we all know that hybrids are totally in right now. They’re the wave of the future.
This book has a bunch of recipes for the pie part, and a bunch of recipes for the whoopie part, then you just make them and put them together however you want. There are also suggestions for pairing them up. There are Root Beer Float Whoopies, Fat Elvis Whoopies, S’mores Whoopies….the possibilities are endless.
My original choice was the S’mores Whoopie, but I didn’t have any graham flour. And Walmart doesn’t carry it either…so I guess if I am ever to experience the wonder that is a S’mores Whoopie, I will have to put in an order to King Arthur Flour. So, I decided to just go with a chocolate chip base and the standard marshmallow filling.
Keep in mind that these can be made to any size. I made them double the size that the recipe suggested. If you want yours to be as big as mine (roughly the size of your palm), you will want to do two scoops, one on top of the other, with one of those little cookie scoopers. For smaller ones, just do one scoop.
Recipe from Whoopie Pies by Sarah Billingsly and Amy Treadwell
INGREDIENTS
Chocolate Chip Whoopie
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
Preheat oven to 350 and line 2 baking sheets with parchment paper.
Sift together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars and beat until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.
In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 3 minutes, until completely combined.
Using a wooden spoon, stir in the chocolate chips until just incorporated.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them out at least 2 inches apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 3 minutes before transferring them to a rack to cool completely.
Classic Marshmallow Filling:
1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream, which will do in a pinch)
1 1/4 cups vegetable shortening
1 cup confectioners sugar
1 tablespoon vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
Pipe or spoon filling onto flat side of cookie and top with another cookie. Roll the edges in sprinkles, if desired.
Just remember, whoopie pies are never a bad thing. Neither are pink cookbooks.
Happy Thursday!!
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13 Comments
Thanks for visiting my blog! I realize you could be doing more important things with your time. Like watching the news or washing socks. I hope you stay awhile. Much more fun than socks, I promise. 
Those look like childhood innocence wrapped up in a cookie. I love getting new cook books too. This one looks great! I may have to visit Amazon now.
I NEED that book!
I love amazon shopping…exciting when you order, like Christmas when you receive..double fun!
Yum! That book looks awesome. I love getting mail and big mail is even better.
I love new books too! Or old books. Or in-between books. :)
I'm not a big fan of marshmallow, but my mom and my sister love it. I suppose you probably could just put a big ol' dollop of buttercream in there too, right? :) I hope? :)
Kate: You really could use whatever filling you want…the book gives a bunch of other options, too!!
Just found your blog as we follow some of the same! Excited that Whoopie Pies are catching on! My great grandmother's recipe does not call for marshmallow, that is typically an East Coast filling. I've tweaked my great grandmother's recipes a bit, making them very unique and not like other "pies". Great post!
YUM! I can make these with my marshmellow spread
OMGee those look flippin fabulous!
Great recipe!
Oh, my! Those look so good. The filling sounds amazing and the cookie part looks so soft. I just wish I could taste it through my screen. :(
YUM!!!
Love the recipe! Thanks so much. I know the grandkids will love it as much as my hubby will. ;)
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