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“Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations, though their origins are a bit mysterious. Some say they were first created in Pennsylvania Dutch kitchens as a way to put leftover chocolate-cake batter and icing to good use. Regardless of when they were first introduced, these confections have been manufactured commercially since 1927. They became a popular homemade dessert during the late forties and early fifties, and still remain a beloved favorite in New England and Pennsylvania, In this classic recipe, Martha Stewart uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with seven-minute frosting. Serve as an after-lunch or dinner treat with a tall glass of milk.”
24 whoopie pies

Ingredients Nutrition


  1. Preheat oven to 400°F
  2. Sift together flour, salt, cocoa powder, baking soda, baking powder. Set aside.
  3. Line two baking sheets with Silpats or parchment paper.
  4. 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. Beat until well combined. Slowly add dry ingredients. Mix until combined.
  5. Using a 1-oz ice-cream scoop, place cookies onto lined baking pans. twelve per pan. Bake for 12 minutes. Remove to a rack to cool Repeat with remaining batter. Cool completely.
  6. Spread 2 tablespoons of frosting onto each of 24 of the cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

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