Chocolate Whoopie Pies
What is an Amish chocolate whoopie pie? Amish chocolate whoopie pies are two soft, cake-like, and chocolatey cookies with a light vanilla frosting sandwiched between them.
They are a favorite among the Amish in Lancaster County, PA.
Tradition says that the name probably came from the cry of delight that they inspire. And I can imagine an Amish kid opening his lunch box and spotting a whoopie pie, and then letting out a shriek of delight, "Whoopie!" 🙂
Although these whoopie pies are also sometimes known as Chocolate Gobs.
Amish Whoopie Pies
Whoopie pies originated in Lancaster County, and they are one of PA Dutch country's best known and most loved sweet comfort foods for locals and visitors alike.
There are recipes for several different whoopie pie flavors that you'll find in many Amish cookbooks, including oatmeal and pumpkin. And I love all of them. But chocolate whoopie pies are probably the most common flavor that you'd find in Amish bakeries.
And most people who are fortunate enough to try PA Dutch whoopie pies will fall in love with them.
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Mini Chocolate Whoopie Pies
Whenever I make whoopie pies for my family, I make mini whoopie pies. Because who needs two giant cookies with frosting? Two small cookies are the perfect size for an afternoon treat.
So I use my 1 Tbsp. cookie scoop to make mini whoopie pies. But you can make them any size you want. Although I do recommend using a cookie scoop to achieve uniform size cookies since you are sandwiching two of them together.
For several years, I sold homemade sweet hot dill pickles at local craft shows. And I also made Lancaster whoopie pies to sell for a bit of extra cash. So I made giant whoopie pies to sell (using a large scoop). And they were a huge hit!
So make them big or make them small, it's up to you. But this old-fashioned whoopie pie recipe makes about 40 mini whoopies and only about 10 giant whoopie pies.
How to Make Whoopie Pies
Chocolate whoopies are made with a simple batter that is more cake-like in texture than your normal thick cookie dough.
Mix the batter and drop it onto greased cookie sheets. Then bake them as you normally bake cookies.
When finished baking, the cookies will spring back when lightly touched. Remove them to a wire rack to cool.
Then match up the cookies with the best fit in size and shape. Spread the filling onto one cookie and top it with the second cookie. (Sometimes I use a cookie scoop to scoop the filling onto the cookies, but spreading it on with a knife works well too, or use a piping bag and pipe it on.)
Amish Whoopie Pie Filling Recipe
Amish whoopie pie filling is typically made with raw egg whites.
But there are certain risks in consuming raw eggs. And I am leaving two links to articles about eating raw eggs, in case you have questions about this. Is it safe to eat raw eggs? Can you eat raw eggs?
Personally, I love the Amish recipe for whoopie pie filling, so I am willing to take the risk.
We always used farm-fresh eggs to make this filling, and no one ever got sick that I know of. But I wouldn't use this filling when selling whoopie pies because I know there is a slight risk.
And if you don't feel comfortable eating filling that contains raw egg whites, you can use a basic buttercream recipe instead, such as the one I use in my pumpkin whoopie pies (just omit the pumpkin pie spice).
Storing Whoopie Pies
I recommend wrapping each whoopie pie in plastic wrap because chocolate whoopie pies tend to stick to each other and the plate, etc. So it's best to individually wrap them.
You won't need a big piece of plastic if you wrap it across the corner, but it helps to keep them from sticking.
How to Freeze Whoopie Pies
If you've followed me for any length of time, you already know that I am a huge promoter of freezing baked goods to keep them fresh.
Most homemade cookies, donuts, etc. will dry out after a few days. But if you freeze them in airtight containers until you're about ready to eat them, they stay fresh.
The same is true for whoopie pies. They are delightfully soft and fluffy for the first couple of days (three is a stretch). So I freeze any chocolate whoopies that we won't eat within two days.
Individually wrap the chocolate whoopie pies in plastic wrap, then place them in an airtight container and put them in the freezer. Remove them from the freezer at least a half-hour to an hour before serving, and they'll taste the same as the day you made them.
They should be good in the freezer for up to a couple of months, as long as you make sure they are airtight.
More Amish Whoopie Pie Recipes...
Whoopie pies can be a little time-consuming since they are filled with frosting and individually wrapped. But they are definitely worth the extra time. And I believe that you will love these Amish chocolate whoopie pies.
And if you like Pennsylvania Dutch whoopie pies, perhaps you'd like to try my other whoopie pie flavors as well.
More Amish Cookie Recipes for you to try...
Amish Chocolate Whoopie Pies Recipe
- 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 1/2 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
- 1/8 tsp. salt
- 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 1/2 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 spoonfuls onto a greased baking tray.
- Bake for about 9 minutes at 350°. (When finished, cookies will spring back when lightly touched.)
- Remove to a wire rack to cool.
- 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, 1/8 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.