Whoopie Pies

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Whoopie Pies

Auntie Elaine’s Whoopie Pies

Last summer, while I was working in New England, I had the opportunity to visit some of my family that I had not seen in many years. It was so much fun to see my cousins and aunt and uncle and reminisce about our late grandparents!  While I was there, my Aunt Elaine shared her famous Whoopie Pie Recipe with me! Whoopie Pies! Whoopie Pies! Whoopie Pies! Oh, how I love Whoopie Pies!

I had several birthdays to celebrate this week and I wanted to whip up something that wasn’t a cake but was equally as special!  Whoopie Pies are the PERFECT solution! After I baked up my first batch of Whoopie Pies, I started tweeting and instagraming my amazing photos and wouldn’t you know…most people have never actually had a Whoopie Pie before.  Have you?  Maybe it’s a New England thing!?


Auntie Elaine’s Whoopie Pies


  • 1/2 cup Crisco shortening
  • 1 cup granulated sugar
  • 2 egg yolks (save the whites for the filling)
  • 1 cup milk
  • 2 cups flour
  • 5 Tbsp cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla

For the filling:

  • 2 egg whites
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup shortening


  1. Preheat oven to 375 degrees
  2. In a large bowl, sift dry ingredients together
  3. Add the rest of the ingredients and mix until well combined.
  4. Using a small ice cream or cookie scoop (approx. 1 1/2 Tbsp) scoop out batter and place on a cookie sheet (I like to use parchment paper for this).  Note: using an ice cream scoop keeps the size uniform, but you can always spoon it out as well
  5. Bake for 10-12 minutes (bake until set, but not crisp)
  6. Cool completely

Whoopie Pie Batter

baking with melissa

Whoopie Pies after they are baked and before the filling! They should have a nice round top! Make sure your Baking Soda is fresh!

  1. The filling: In a large bowl, beat the egg whites until stiff (see photo below)
  2. In another bowl, mix the shortening, salt, vanilla and sugar together until well combined (the mixture will be very thick)
  3. Add in the eggs whites and whip until the batter is smooth. The egg whites will deflate, but the result is still pretty fluffy.
  4. Using an even smaller ice cream or cookie scoop (approx 2 tsp) scoop out the filling and put together sandwich style
baking with melissa

The stiff egg whites

The filling before adding the egg whites

They aren’t as hard to make as they seem like they would be!

Baking with Melissa

Auntie Elaine’s Whoopie Pies

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