Whoopie Pies the Real Deal Lancaster Co Recipe
Discover the authentic taste of Amish country with "Whoopie Pies: The Real Deal Lancaster Co Recipe" – a bakery-style treat that’s equal parts nostalgic and irresistible. This recipe boasts soft, chocolatey cakes with a moist crumb, thanks to rich cocoa, buttermilk, and a hint of boiling water for the perfect texture. Sandwiched between these tender delights is a luscious marshmallow fluff filling, whipped to pillowy perfection with butter and powdered sugar. Simple to prepare and ready in under an hour, these classic whoopie pies deliver an indulgent bite of Lancaster County tradition with every sandwich. Whether served as a snack, dessert, or for special occasions, they’re sure to be a hit!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cup Vegetable oil
- 1 cup Buttermilk
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Marshmallow fluff
- 0.5 cup Unsalted butter, softened
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, whisk together the sugar and vegetable oil until smooth.
Add the buttermilk, eggs, and vanilla extract to the sugar mixture. Stir until well combined.
Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
Gently stir in the boiling water, mixing until the batter is smooth. The batter will be thin, which is normal.
Drop the batter onto the prepared baking sheets using a tablespoon, leaving about 2 inches of space between each dollop.
Bake in the preheated oven for 8-10 minutes, or until the tops spring back when lightly pressed.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the marshmallow fluff and softened butter together in a large bowl until creamy.
Gradually add the powdered sugar and vanilla extract, beating until the filling is smooth and fluffy.
Once the cookies are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie.
Top with a second cookie, flat side down, to form a sandwich. Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
6847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 1176.8 g | 428% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 708.5 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 628 mg | 48% | |
| Iron | 47.3 mg | 263% | |
| Potassium | 3614 mg | 77% | |
*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.
