Chocolate Whoopie Pies
What is an Amish chocolate whoopie pie? Amish chocolate whoopie pies are soft, cake-like cookies with a light vanilla frosting sandwiched between them.
Whoopie pies are a favorite among the Amish in Lancaster County, PA, and are sometimes also known as Chocolate Gobs.
Tradition says that the name probably came from the cry of delight that they inspire. I can picture Amish kids opening their lunch pails, spotting a whoopie pie, then letting out a shriek of delight, "Whoopie!" š
Amish Whoopie Pies
It is believed that whoopie pies originated in Lancaster County, and they are one of Pennsylvania Dutch country'sĀ 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 whoopie pies, pumpkin whoopies, and molasses whoopie pies. I love all of them! However, chocolate whoopie pies are probably the most common flavor that you'd find in Amish country.
Ingredients
Each ingredient in the recipe contributes to the overall texture, flavor, and structure of the cakey chocolate cookies:
- Crisco shortening adds fat to the recipe, which helps to tenderize the crumb of the whoopie pies and contributes to their moistness.
- Sugar sweetens the batter and helps to tenderize it by absorbing moisture, giving the whoopie pies a soft texture. It also helps with browning during baking.
- Eggs provide structure, moisture, and richness to the batter.
- Buttermilk adds moisture and tanginess to the batter, contributing to the flavor and tenderness of the whoopie pies. It also reacts with the baking soda to provide leavening and help the cakes rise.
- Vanilla extract enhances the flavor of the whoopie pies, adding depth and aroma to the chocolate batter.
- All-purpose flour provides structure and stability to the batter. It contains gluten, which helps the whoopie pies maintain their shape during baking.
- Cocoa powder gives the whoopie pies their rich chocolate flavor and dark color. It also contributes to the texture of the cakes.
- Salt enhances the flavor of the other ingredients and helps to balance the sweetness of the batter. It also strengthens the gluten in the flour, providing structure to the whoopie pies.
- Hot water helps to dissolve the cocoa powder and create a smooth, homogeneous batter. It also activates the baking soda, allowing the whoopie pies to rise properly during baking.
- Baking soda is a leavening agent that reacts with the acidic ingredients in the batter to produce carbon dioxide gas, which helps the whoopie pies rise and become light and fluffy.
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Mini Chocolate Whoopie Pies
Whenever I make homemade 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. You can make them any size you want. However, I recommend using a cookie scoop to achieve uniform-sized 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 large 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 Amish 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.
However, there is a risk in consuming raw eggs. 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. (Using pasteurized egg whites might be a better choice.) 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 a filling that contains raw egg whites, you can use a peanut butter filling or basic buttercream recipe instead, such as the one I use in my pumpkin whoopie pies (just omit the pumpkin pie spice).
Storing Whoopie Pies
Wrap whoopie pies 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.
Freezing 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 homemade whoopie pies that we won't eat within two days.
Individually wrap the chocolate whoopie pies, 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 (or eat them frozen), 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.
Most people fortunate enough to try PA Dutch whoopie pies fall in love with them. And if you like Pennsylvania Dutch whoopie pies, perhaps you'd like to try my other whoopie pie flavors as well. Oatmeal Whoopie Pie Recipe, Pumpkin Whoopie Pies Recipe, Molasses Whoopie Pies
More Amish Cookie Recipes for you to try...
Oatmeal Raisin Pecan Cookies Recipe
If you try this Amish whoopie pie recipe, I'd love it if you left a comment and star rating below.
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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 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
Instructions
Chocolate Cookies:
- Preheat oven to 350Ā°.
- 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 - 10 minutes at 350Ā°. (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, 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.
Candace Rapf
Delicious, but I must point out that we New Englanders claim the origin of Whoopi Pies. Maine, to be exact. šš
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
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!