WHOOPIE PIES I
Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.
Provided by Bernice Smith
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: 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!!
- In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
- Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
- To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
- To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g
CHOCOLATE WHOOPIE PIES
Looking for sandwich cookies? Then check out these classic chocolate whoopie pies that are made using Betty Crocker™ Super Moist™ cake mix and frosting - a wonderful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, milk and eggs; beat on high speed until blended. Using 1 1/2-inch scoop, drop 24 slightly mounded scoops of dough about 1 inch apart onto cookie sheets.
- Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- For each whoopie pie, spread about 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of whoopie pies in sprinkles.
Nutrition Facts : Calories 164, Carbohydrate 14 g, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 158 mg
CHOCOLATE MINT WHOOPIE PIES
These cute sandwich cookies from our Test Kitchen would be a pretty addition to any holiday goodie tray.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 122 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 86mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 1g protein.
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.
Provided by Parsley
Categories Dessert
Time 16m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- 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.
CHOCOLATE CHIP WHOOPIE PIES
Chocolate Chip Whoopie Pies | Chocolate Chip Whoopie Pies are soft baked chocolate chip cookies sandwiching fluffy buttercream frosting to make the perfect dessert sweet treat. | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Number Of Ingredients 13
Steps:
- Start by preheating oven to 375 degrees and line a baking sheet pan with parchment paper. Set pan aside
- Combine flour, baking soda and salt in small bowl and set aside. In a large mixing bowl, beat Country Crock, granulated sugar, brown sugar and vanilla extract until creamy. Add in egg whites, one at a time, beating well after each addition.
- Slowly beat in flour mixture. Stir in morsels and then drop by rounded tablespoon onto parchment lined, ungreased baking sheets.
- Bake for 9 to 11 minutes then cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Once cookies are complete cooled, make your buttercream frosting. In a large bowl, mix together sugar and butter. Once ingredients are combined, mix on medium speed for at least 3 minutes.
- Add vanilla and whipping cream and continue to beat on medium speed for 1 minute more, adding more cream if needed. Refrigerate for 10 - 20 minutes depending on spreading consistency.
- To assemble, spread a rounded tablespoon filling on flat sides of cookie and top with a second cookie
Nutrition Facts : ServingSize 24 ea, Calories 352.8 kcal, Carbohydrate 45.2 g, Protein 2.8 g, Fat 20.2 g, SaturatedFat 12.5 g, Cholesterol 58.6 mg, Sodium 160.7 mg, Fiber 1.4 g, Sugar 34.3 g, UnsaturatedFat 5.4 g
CHOCOLATE GRASSHOPPER WHOOPIE PIES WITH MINTY GREEN BUTTERCREAM
Whoopie pies were my favorite thing to make and eat when I worked at Baked, the bakery where the magic (okay, my magic) first happened. I liked them better than their (world-famous) cupcakes due to the excellent cake-to-filling ratio. I mean, with whoopies, there is never too little frosting and never too much cake: they are just perfect that way. Also, the whoopie "cookies" themselves are easily assembled in a single bowl and bake in less than 10 minutes. Amazing, I know.
Provided by Food Network
Categories dessert
Time 45m
Yield 15 pies
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F. Have ready two parchment-lined baking sheets.
- To make the whoopies, whisk together the cocoa powder, water, and espresso powder (if using) in a glass liquid measuring cup or small bowl and set aside. Whisk together the brown sugar, oil, and vanilla in a large bowl for 30 seconds; whisk in the egg and then the buttermilk, then sprinkle the baking soda, baking powder, and salt into the bowl, one at a time, vigorously whisking after each. Fold half of the flour into the bowl with a flexible spatula, followed by the cocoa powder mixture, and then the other half of the flour. Fold just until the last streak of flour disappears. Don't overmix.
- Scoop 1 1/2 tablespoons of batter, using a portion scoop or measuring spoons, evenly placing 12 on each prepared baking sheet. Bake for 8 to 9 minutes, rotating and swapping the placement of the sheets at the halfway point, until the pies are dry to the touch and bounce back when lightly pressed. Remove from the oven and let cool completely on the pans before filling. Repeat with any remaining batter.
- To make the buttercream, beat together the butter, peppermint extract, and salt on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment, until smooth. Beat in the confectioners' sugar, 1/2 cup (60 grams) at a time, alternating with splashes of the cream, scraping the bowl with a flexible spatula, as needed. Add the food coloring, a drop at a time, until you achieve green nirvana, and beat for an additional 3 minutes on medium speed, until light and fluffy. Turn half of the pies upside down, top with about 1 1/2 tablespoons of filling, and cover with an upturned pie, pressing gently. Place the green sparkling sugar in a shallow bowl and roll the edges of the just-filled pies in the sugar and serve. Keep the whoopies in an airtight container on the counter for up to 3 days.
CHOCOLATE CHIP WHOOPIE PIES
Yield 20 people
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 (F (180 (C) and line 2 baking trays with parchment paper. Sift the flour, cocoa powder and baking powder into a large bowl. Stir in the brown sugar. Add the butter and mix in using electric beaters on medium speed (or in a mixer) until pieces of butter are no longer visible (the mixture will look like cookie crumbs). In a separate bowl, whisk the milk, egg and vanilla. Add this all at once to the dry ingredients and mix on low speed to incorporate. Increase the speed to medium high, beating for about 2 minutes until the batter is light and fluffy. Using an ice cream scoop (a ¾-oz/ 22 mL) scoop will yield 40 pieces) scoop the batter onto the prepared baking trays, leaving 2 inches (5 cm) between each scoop. Bake for 13-15 minutes, until the top of the "cake" springs back when gently pressed. Cool the "cakes" completely on the baking tray before removing with a spatula. For the filling, place the milk chocolate chips in a metal bowl placed over a pot filled with an inch of gently simmering water, stirring with a spatula until melted (alternatively, you can melt the chocolate chips in the microwave on medium heat, stirring every 10 seconds until smooth) Set aside to cool slightly. Beat the cream cheese with electric beaters (or in a mixer) until smooth, and then add half of the icing sugar, beating again until smooth (the filling will be runny). Add the melted milk chocolate, beating to incorporate, and then add the remaining icing sugar, beating on high speed until fluffy. To fill, spread a generous amount (3-4 tbsp/45-60 mL) onto to the bottom of one "cake" and then sandwich the filling with a second "cake". Alternatively, you can pipe the filling using a piping bag fitted with a large star or plain tip. The whoopie pies can be stored chilled for up to 3 days, but are best enjoyed pulled from the fridge 30 minutes before serving. More information and baking inspiration is available at www.hersheyskitche
PUMPKIN CHOCOLATE CHIP WHOOPIE PIES RECIPE BY TASTY
Here's what you need: brown sugar, vegetable oil, eggs, canned pumpkin, flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, chocolate chips, cream cheese, butter, powdered sugar, vanilla extract
Provided by Tasty
Categories Bakery Goods
Yield 18 pies
Number Of Ingredients 15
Steps:
- Mix the brown sugar and oil.
- Add eggs and pumpkin, and mix.
- Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
- Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
- Beat the cream cheese and butter until smooth.
- Mix in powdered sugar and vanilla extract.
- Spread onto half of the cooled cookies, and top with the rest of the cookies.
- Enjoy!
Nutrition Facts : Calories 432 calories, Carbohydrate 48 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, Sugar 27 grams
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- Preheat the oven to 350 degrees with two racks, in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper.
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