Traditional Amish Chocolate Whoopie Pies

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By
@Quinnn

An authentic Amish recipe that I brought home from northern Indiana. I've included the traditional filling recipe as well as the modern version. Enjoy!


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Comments:

Serves:

Depends on how big you make them, 8-12

Prep:

25 Min

Cook:

10 Min

Method:

Bake

Ingredients

CHOCOLATE COOKIE/CAKE PART

2 cups sugar
1 cup oil
2 eggs
4 cups flour
1 cup dry cocoa (dutch process cocoa, if you can find it.)
1 tsp. salt
1 cup sour milk or buttermilk
2 tsp. vanilla
2 tsp. baking soda
1 cup hot water

TRADITIONAL FILLING

2 egg whites, beaten
4 cups confectioners sugar, divided
1 tsp. vanilla
1 1/2 cups crisco

MODERN FILLING (VERY GOOD, BUT IS NOT QUITE THE SAME AS THE TRADITIONAL FILLING, FOR THOSE WHO DO NOT WANT TO USE EGG WHITE AND/OR CRISCO.)

1 cup butter, softened
2 1/2 cups confectioners sugar
4 cups marshmallow fluff
2 tsp. vanilla

Directions Step-By-Step

1
Chocolate Cake/Cookie Part-
Combine sugar, oil and eggs in large mixing bowl. Beat until creamy. Sift together flour, dry cocoa and salt. Add dry ingredients to creamed mixture alternately with sour milk or buttermilk. Stir in vanilla.
2
In separate bowl, whisk baking soda and hot water together until soda is dissolved. Stir into batter until thoroughly mixed.
3
Drop by rounded spoonfuls of desired size onto well greased baking sheets. Bake at 350 degrees for 8-10 minutes, or until top springs back when touched. (For moist Whoopie Pies, avoid over baking.)
4
Remove from sheets and allow to cool completely. Spread filling on flat side of one cookie and top with another. Wrap completed Whoopie Pies individually in Saran Wrap.
5
Traditional Filling-
Mix together egg whites, 2 cups of sugar and vanilla. Beat in Crisco and remaining sugar.
6
Modern Filling-
Beat together butter, confectioners sugar, marshmallow fluff and vanilla until smooth, approx. 3 minutes. Fill cookies as above.

About this Recipe