Chocolate Whoopie Pies is a delightful treat that combines the rich flavors of chocolate with the creamy sweetness of a luscious filling. They consist of two round, soft chocolate cake-like cookies held together by a generous amount of a sweet, creamy filling, typically made of marshmallow or cream cheese.
The chocolate cookies that form the outer layers of these treats are moist and tender, with a dense, fudgy texture. They are made using a combination of cocoa powder, butter, sugar, and eggs, to create a chocolatey flavor that is to satisfy any chocolate lover’s cravings.
The filling is sandwiched between the two chocolate cookie sets Chocolate Whoopie Pies apart from other desserts. The origins of Chocolate Whoopie Pies are somewhat unclear, with various regions of the United States claiming to be the birthplace of this delightful treat. However, it is widely believed that the dessert first gained popularity in New England, and they are still enjoyed today as a staple of local bakeries and cafes.
This dessert is delicious and has many variations of the classic recipe. Some bakers add flavors to the filling, such as peanut butter, caramel, or chocolate ganache, while others experiment with different types of cookies, like gingerbread or pumpkin, to create unique flavor combinations.
Chocolate Globs
Ingredients
- 1/2 cup baking cocoa
- 1/2 cup hot water
- 1/2 cup shortening
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2-2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- FILLING:
- 3 tablespoons all-purpose flour
- Dash salt
- 1 cup 2% milk
- 3/4 cup shortening
- 1-1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°. In a bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla, and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
- To form each cookie, drop 2 teaspoons of dough 2 inches apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove chocolate globs to racks to cool.
- For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool.
- In a bowl, cream the shortening, confectioners’ sugar, and vanilla until light and fluffy, 3-4 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
