Pennsylvania Dutch Whoopie Pies
Discover the nostalgic charm of Pennsylvania Dutch Whoopie Pies, a classic dessert that combines soft, cake-like chocolate cookies with a luscious marshmallow creme filling. This timeless treat features rich ingredients like unsweetened cocoa powder and fluffy marshmallow fluff, creating a perfect harmony of flavors and textures. The batter comes together with a simple yet indulgent mix of butter, sugar, and a touch of hot water to keep it moist and tender, while the filling boasts a velvety, sweet finish. Easy to make in just 30 minutes, these delightful handheld desserts are ideal for parties, lunchbox surprises, or simply satisfying your sweet tooth. With their heritage roots and irresistibly creamy center, these homemade whoopie pies are sure to be a family favorite.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter
- 2 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 1 cup Hot water
- 1 cup Vegetable shortening
- 2 cups Powdered sugar
- 2 cups Marshmallow creme (also known as marshmallow fluff)
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together in another bowl until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the hot water until the batter is smooth (it will be slightly loose, which is normal).
Using a cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies spring back when touched lightly. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, cream the vegetable shortening and powdered sugar together in a mixing bowl until light and fluffy.
Add the marshmallow creme and 1 tablespoon of milk, then beat until the mixture is smooth and fluffy. If the filling is too thick, add a tiny bit more milk to reach your desired consistency.
Once the cookies are completely cooled, spread a generous amount of filling on the flat side of one cookie, then top with another cookie to create a sandwich.
Repeat with the remaining cookies and filling. Serve immediately or store the whoopie pies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
8998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.1 g | 440% | |
| Saturated Fat | 117.9 g | 590% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 1520.8 g | 553% | |
| Dietary Fiber | 97.1 g | 347% | |
| Total Sugars | 973.9 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 760 mg | 58% | |
| Iron | 59.5 mg | 331% | |
| Potassium | 4622 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
