Amish chocolate whoopie pies are soft, cake-like chocolate cookies sandwiched with a light vanilla filling that isn't overly sweet. They're one of the most popular treats among the Amish in Lancaster County and a true PA Dutch favorite (sometimes also known as Gobs).
Chocolatey, pillowy, and creamy - these old-fashioned whoopie pies are pure delight! And if you love classic Amish baked goods, this is one recipe you'll want to make again and again.
Jump to:
- Why You'll Love These Amish Chocolate Whoopie Pies
- Ingredients & Why They Matter
- Step by Step Instructions to Make the Cookies
- Assembling Whoopie Pies
- Storing & Freezing Whoopie Pies
- Tips & Variations for Fluffier Cookies
- Frequently Asked Questions
- More Amish Whoopie Pie Recipes
- More Amish Cookie Recipes
- 📖 Recipe Card
Why You'll Love These Amish Chocolate Whoopie Pies
- Authentic Amish recipe. This is the traditional style you'll find in Amish kitchens and bakeries in Lancaster County.
- Soft, cake-like texture. These aren't dry cookies - they're tender and fluffy with a rich chocolate flavor.
- Light, not-too-sweet filling. The classic Amish filling is airy and creamy without being overpowering.
- Perfect for freezing. Whoopie pies freeze beautifully, which makes them great for baking ahead.
- True PA Dutch comfort food. If you love old-fashioned Amish desserts, this recipe belongs in your collection.
Ingredients & Why They Matter
- Crisco shortening - Gives these whoopie pies their soft, tender crumb and helps them stay moist. You can replace up to half with oil if preferred.
- Sugar - Sweetens the batter and keeps the cookies soft.
- Eggs - Add structure and richness while helping the cookies hold together.
- Buttermilk - Creates a tender texture and slight tang. It also reacts with the baking soda for a good rise. (Real buttermilk is best, but sour milk or sour cream will work.)
- Vanilla extract - Adds warmth and depth to the chocolate flavor.
- All-purpose flour - Provides structure so the cookies bake up soft but sturdy enough to sandwich.
- Cocoa powder - Delivers that deep chocolate flavor and rich color.
- Salt - Balances the sweetness and enhances the chocolate.
- Hot water - Blooms the cocoa for smoother flavor and helps activate the baking soda.
- Baking soda - Gives the cookies lift, keeping them light and cake-like.
Step by Step Instructions to Make the Cookies
Amish chocolate whoopies are made with a simple batter that is more cake-like in texture than your normal thick cookie dough.
- Preheat Oven to 350°F (175°C).
- Prepare Baking Sheets - Grease or line your baking sheets with parchment paper to prevent the whoopie pies from sticking.
- Cream Shortening and Sugar - In a large mixing bowl, use the paddle attachment on your mixer to cream the shortening and sugar. Beat on medium speed until the mixture is light and fluffy.
- Add Eggs to the creamed mixture. Beat well until the eggs are fully incorporated and the mixture is smooth.
- Add Buttermilk and Vanilla and mix again until everything is well combined.
- Combine & Incorporate Dry Ingredients - In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, and salt. Gradually add this to the wet mixture, mixing at low speed just until combined. Be careful not to overmix.
- Prepare & Add Baking Soda Solution - In a small bowl, dissolve the baking soda in hot water. Stir until the baking soda is completely dissolved. Slowly add it to the batter, mixing on low speed until everything is well combined.
- Drop Batter onto Baking Sheets - Using a cookie scoop or tablespoon, drop rounded spoonfuls of batter onto the prepared baking sheets. Space them apart to allow for spreading.
- Bake in the preheated oven for about 9-10 minutes. The cookies are done when they spring back when lightly touched.
- Cool - Remove the cookies from the oven and let them cool on the baking sheets for a minute. Then transfer them to a wire rack to cool completely.
Assembling Whoopie Pies
- Pair Cookies: Once the cookies are completely cool, pair them up based on similar sizes and shapes to ensure even whoopie pies. (Ignore this step if your cookies all turned out the same. 🙂 )
- Add Filling: Spread or pipe a generous amount of the Amish whoopie filling (or your desired filling) onto the flat side of one cookie from each pair. (Using a piping bag to pipe the frosting is very quick and easy. But you can also use a cookie scoop to scoop the filling onto the cookies, or spread it on with a knife.)
- Sandwich Cookies: Place the second cookie flat side down on top of the filling, gently pressing down to spread the filling evenly to the edges.
- Wrap Individually: Wrap each whoopie pie in plastic wrap to keep them fresh and prevent them from sticking.
- Storage: If you plan to eat the whoopie pies within a few days, store them in an airtight container at room temperature.
- For longer storage, place the wrapped whoopie pies in an airtight container and store them in the freezer.
Storing & Freezing Whoopie Pies
I'm a big believer in freezing baked goods to keep them fresh. Most homemade cookies, donuts, etc. will dry out after a few days - whoopie pies are no exception. These soft, fluffy treats are best enjoyed within the first couple of days, but they freeze beautifully for longer storage.
Wrap each whoopie pie individually in plastic, place them in an airtight container, and freeze for up to two months. Thaw at room temperature for 30-60 minutes before serving, or enjoy them straight from the freezer - they'll taste just like the day you made them.
Tips & Variations for Fluffier Cookies
This recipe is very popular in Amish cookbooks. However, if you love a super soft and fluffy, cake-like whoopie pie, there are a few ways to tweak this classic Amish recipe:
- Swap half of the shortening for oil. This can make the cookies a little lighter and moister.
- Use some brown sugar. Replacing up to half of the white sugar with brown sugar adds moisture and a subtle caramel flavor.
- Add a bit of aluminum-free baking powder. 1-2 teaspoons can give the cookies extra lift and fluffiness.
- Experiment with size. Slightly smaller cookies bake faster and stay soft and tender.
Mini Chocolate Whoopie Pies:
Two small cookies with filling make a perfect snack-sized treat. I use a 1 Tbsp. cookie scoop for uniform mini cookies, then fill them with the same whipped filling. You can also make larger whoopie pies for sharing or gift-giving. This recipe makes about 40 mini or 10 giant whoopies.
Frequently Asked Questions
Amish whoopie pies are a traditional Pennsylvania Dutch dessert made with two soft, cake-like cookies and a fluffy filling in the center. Chocolate is the most common flavor, but pumpkin, oatmeal, and molasses versions are also popular in Amish cookbooks and bakeries.
They are especially well known in Lancaster County, Pennsylvania, where they're often sold individually wrapped at roadside stands, farmers markets, and Amish bake sales.
Tradition says that the name "whoopie pie" probably came from the cry of delight that they inspire. I can picture an Amish kid opening his lunch pail, spotting a whoopie pie, then letting out a shriek of delight, "Whoopie!" 🙂
While the exact origin isn't certain, the name has stuck for generations and is now closely associated with Pennsylvania Dutch baking.
It is believed that whoopie pies originated in Lancaster County, and they are one of Pennsylvania Dutch country's best-known and most loved sweet comfort foods for locals and visitors alike.
That said, if you talk to someone from Maine, they might try to convince you that whoopie pies originated there. They want the credit too and sometimes you'll hear them called "Maine whoopie pies". I believe they are the same thing as PA Dutch whoopie pies, and I say they originated in Pennsylvania. 🙂
Traditional Amish chocolate whoopie pies can be stored at room temperature for a couple of days if wrapped tightly. However, because the filling contains egg whites, refrigeration is safest if storing longer than two days.
Yes. In some areas of Pennsylvania, whoopie pies are called "gobs." The recipes are very similar - two soft cookies with a sweet filling in the center.
Classic Amish whoopie pie filling is made with raw egg whites, shortening (or butter), powdered sugar, flour, milk, vanilla, and a pinch of salt. It's whipped until light and fluffy and is less sweet than most buttercream frostings.
Traditional Amish whoopie pie filling often includes raw egg whites. (I've grown up eating this frosting all my life, and I've never seen anyone get sick from it. It's by far my favorite because it's less sweet than most others.)
To reduce risk, however, use pasteurized egg whites or choose a frosting alternative like buttercream or cream cheese frosting.
Check out this post on "Is it safe to eat raw eggs?"
Amish whoopie pie filling also uses raw flour. And I have to add a warning: raw flour can contain harmful bacteria like E. coli, so eating it without cooking carries a small risk.
To make it safer, you can heat-treat the flour by spreading it on a baking sheet and baking it at 350°F (175°C) for about 5 minutes. This kills any bacteria without affecting the taste or texture. (Cool before using.) Alternatively, you can look for specially heat-treated flours sold for no-bake recipes.
More Amish Whoopie Pie Recipes
If you love these Amish chocolate whoopie pies, you may also enjoy other traditional Lancaster County whoopie pie flavors:
If you try this Amish whoopie pie recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Chocolate Whoopie Pies Recipe
Ingredients
Chocolate Cookies:
- 1 c. Crisco shortening
- 2 c. sugar
- 2 large eggs
- 1 c. buttermilk
- 2 tsp. vanilla extract
- 4 c. all-purpose flour
- 1 c. cocoa powder (sifted)
- 1 ½ tsp. salt
- 1 c. hot water
- 2 tsp. baking soda
Whoopie Pie Filling:
- 3 large egg whites
- 1 c. Crisco shortening or softened butter
- 4 c. powdered sugar
- 4 Tbsp. all-purpose flour
- 2 Tbsp. milk
- 1 Tbsp. vanilla extract
- ⅛ tsp. salt
Instructions
Chocolate Cookies:
- Preheat oven to 350°.
- In a mixing bowl, with the paddle attachment, cream shortening and sugar until light and fluffy.1 c. Crisco shortening, 2 c. sugar
- Add the eggs and mix well.2 large eggs
- Add the buttermilk and vanilla. Mix again.1 c. buttermilk, 2 tsp. vanilla extract
- Add the flour, sifted cocoa powder, and salt. Mix only to combine.4 c. all-purpose flour, 1 c. cocoa powder (sifted), 1 ½ tsp. salt
- Add the baking soda to the hot water and stir to dissolve. Slowly mix this into the batter until combined.1 c. hot water, 2 tsp. baking soda
- Drop by cookie scoop or tablespoonfuls onto a greased or parchment-lined baking tray.
- Bake for about 9 - 10 minutes at 350°. (When finished, cookies will spring back when lightly touched.)
- Remove to a wire rack to cool.
Whoopie Filling:
- With the whisk attachment, beat egg whites until foamy.3 large egg whites
- Add the remaining ingredients and mix.1 c. Crisco shortening or softened butter, 4 c. powdered sugar, 4 Tbsp. all-purpose flour, 2 Tbsp. milk, 1 Tbsp. vanilla extract, ⅛ tsp. salt
- Whip on high speed until the filling is light and fluffy.
To make Whoopie Pies:
- Pair the cooled cookies and spread the filling between the two cookies.
- Wrap each individual whoopie pie in plastic wrap.
- Whoopie pies that won't be eaten within the first few days can be stored in an airtight container in the freezer to keep them fresh. Remove from the freezer to thaw at least a half-hour before serving.
Notes
- 1 cup butter, softened
- 2 ½ cups confectioners' sugar
- 4 cups marshmallow fluff
- 2 teaspoon vanilla extract
Kiki
Made these today spur of the moment and they were so good I nearly passed out. Very easy, too. The filling is full of stabilizers that make it incredibly easy to work with and leave at room temp without fearing it melting. Tastes exactly like oreo creme filling. My advice is to stick to the recipe here as written and not sub in butter.
Anna
Thank you for taking the time to leave that beautiful review! I appreciate it!
Diane P Sanor
I am from NH and we always made these got from my Nana and I am 76 so many whoopie pies! I do use a pastry bag for both cookie batter and to fill the cookies (my addition for this over 90 years old recipe) However for the filling we ONLY use this and it is just like "twinkie or hostess cup cake" filling. We make the first part first so it will cool to room temp.
1 cup milk, whisk in 5 tqbs flour & 1/2 tsp salt...on low heat stirring constantly till it forms a paste, put in dish cover. When cool: Sift 5 cups of powdered sugar set aside. In mixer add paste, 2 sticks soft butter, 2 tsp Vanilla, (I also add 1/2 tsp almond & 1/2 tsp butter flavorings) whip well, then 1 cup at time 4 cups 10x sugar, if a little loose add slowly keeping adding last cut to your desired consistancy. YUMMY!
Al
Is it safe to eat raw flour as is directed for the filling?
Anna
I've eaten this whoopie pie filling all my life. It's a traditional Amish recipe. However, if it concerns you, you can heat treat the flour first. I addressed that in my post for whoopie pie filling, in the frequently asked questions section. Check it out here - https://amish-heritage.org/whoopie-pie-filling-without-marshmallow-fluff/
PL
Hi. Which is more common in the filling, the butter or shortening? Thank you.
Anna
The original recipe asked for shortening, but either one works. I like to use butter because it's better for you than shortening and it has more flavor.
Andrea
I lived in Lancaster County for 45 years of my life and now live in Florida. I have had my share of whoopie pies. I finally made this recipe and they are better than any whoopie pie that I have gotten at Central Market, Roots Market or the Green Dragon. They are absolutely perfect. Everything about them is perfect. I followed the recipe exactly except that I accidentally put the baking soda in with the dry ingredients instead of dissolving in the hot water. I won’t do that next time. Maine whoopie pies have NOTHING on Lancaster County whoopie pies. I have had both. No comparison.
Anna
Thank you for the very kind comment. I'm so glad you enjoyed them!
Candace Rapf
Delicious, but I must point out that we New Englanders claim the origin of Whoopi Pies. Maine, to be exact. 😁😜
Anna
I think it's a debate ;). Maine likes to claim their origin, but the Amish also claim their origin. As far as I can tell, there's no evidence pointing either way. So I guess we can both claim them. lol
Heather
If I don’t have enough shortening for the cookies and I substitute for butter
Anna
You can use butter, however, one thing to keep in mind is butter spreads more when baking than shortening does. I would test bake, and if they are too flat perhaps you could add a bit more flour.
Jann
This is the recipe I got from my college roommate from State College, PA. It is delish! It would be good to point out that these are only called "Gobs" by people in the western part of Pennsylvania closer to Pittsburgh area. The PA Dutch (I'm from Lancaster County) call them "Whoopie Pies." I like the mini ones as the big ones are way too sweet for me.
Kim
My family loved these! Thank you!
Anna
Yay! Thank you for leaving a comment.
Tina Walsh
I have been in love with the Amish for over 20 years. I love.your recipes. I have visited the homes before and shopped.
Thanks for your.stories and recipes. I would be in heaven if I could live amongst them. Lucky you!