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Make the cookies: Preheat oven to degrees.

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Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside.

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Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla.

Alice’s Old-Fashioned Whoopie Pies

Beat until well combined. Slowly add dry ingredients. Mix until combined.


Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool.

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  • Chocolate Whoopie Pies with Vanilla Buttercream Filling.

Repeat with remaining batter. Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.


With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency. Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Originally popular in New England and around Amish country, the whoopie pie has gradually been spreading throughout America, and for good reason: it's a delicious throwback to the days before everyone started counting calories or fat grams.

Consider these an occasional decadent treat. To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth. Add the flour to the batter alternately with the milk, beating until smooth.

Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

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A muffin scoop works well here. Bake the cakes for 15 to 16 minutes, until they're set and firm to the touch.

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Best Whoopie Pies recipes | Food Network UK

Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely. To make the filling: Beat together the shortening, sugar, and marshmallow until well combined. Dissolve the salt in the water, and add to the marshmallow mixture.

Add the vanilla, and beat until smooth. Spread the flat side of half the cakes with the filling.

Alice’s Old-Fashioned Whoopie Pies

Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, until ready to serve. Save Recipe. Lightly grease or line with parchment two baking sheets.