Pennsylvania Dutch Whoopie Pies
Two soft, cake-like chocolate rounds sandwiched around a fluffy sweet filling, a beloved Pennsylvania Dutch treat.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Baking sheets
- •Piping bag or spoon
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 48
- protein
- 4
- calories
- 340
Instructions
- 1
Preheat your oven to 350°F. Line your sheet pans with parchment paper.
- 2
Whisk the flour, cocoa powder, and baking soda together in a bowl.
- 3
In another bowl, beat the sugar, oil, egg, and vanilla. Alternate adding the buttermilk and the dry mixture.
- 4
Scoop tablespoon-sized mounds of batter onto the sheet pans. Space them well apart.
- 5
Bake for 10-12 minutes until the cakes spring back when touched. Let them cool completely.
- 6
Beat the butter, marshmallow fluff, and powdered sugar together until fluffy to make the filling.
- 7
Spread filling on the flat side of one cake. Top it with a second cake to make a sandwich.
- 8
Repeat with the remaining cakes and serve.
Chef's tips
Use a cookie scoop to portion the batter evenly so the cakes match up in pairs. Let the cakes cool completely before filling or the filling will melt.
Storage
Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.
Reheating
Not applicable; serve at room temperature.
Common mistakes to avoid
- •Filling the cakes while they are still warm
- •Overbaking the cakes, which should stay soft like cake instead of crisp like a cookie
Serving suggestions
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