Reviewed: May 22, 2012

Used only butter as I didn't have any shortening. They turned out great! I beat the batter until it was nice and light brown. I whipped the butter until light, added a tablespoon of flour (as suggested by another) and then added the sugar and salt. I beat until very fluffy and added 3-4 tbsp of cream until it was light and fluffy. The frosting wasn't too sweet with the flour added. I tried a recipe from this site that first cooked the flour with milk before beating with sugar. It wasn't nearly as good as these! YUMMY!

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Reviewer:

stephoney

Home Town: Graham, Washington, USA

Reviewed: Apr. 3, 2012

I love the filling it's fluffy and mashmallow like.

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Reviewer:

Cupcake Princess

Cooking Level: Intermediate

Living In: Alpine, Utah, USA

Reviewed: Feb. 18, 2012

I think these were really good. i would like them to be a darker chocolate though. I made my filling, but had used all the vanilla in cookies, so I added almond extract to the filling. It was delicious! These were actually pretty easy and looked like a lot of work.

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Reviewer:

cortnie7

Cooking Level: Expert

Living In: Huntsville, Arkansas, USA

Reviewed: Jan. 23, 2012

Awesome!

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Annie

Cooking Level: Expert

Home Town: Osceola, Wisconsin, USA

Living In: Cameron, Wisconsin, USA

Reviewed: Jan. 17, 2012

Delicious! Followed the recipe as stated except did not use egg white in frosting threw in some marshmallow fluff instead. Made 8 medium to large whoopie pies. Very Very Yummy!

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Reviewer:

JENMELLISH

Cooking Level: Intermediate

Home Town: Barre, Vermont, USA

Living In: North Walpole, New Hampshire, USA

Reviewed: Jan. 14, 2012

We were a little disappointed in the whoopie pies. The cake part was delectable, light and airy. Next time I will add one more tablespoon of cocoa powder, just because we like our chocolate sweets really chocolatey, but other than that I would not change anything for the cake... now the frosting was another issue altogether. My kids and husband did not like it at all. My son said it tasted like oil. I have never made a shortening based frosting/filling before, and I think they are just used to a cream cheese filling. I think I will go with that next time. I on the other hand, found them to be quite tasty. The filling does leave that slimy texture in your mouth when you're finished, but isnt what a good cold glass of milk is for!

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Reviewer:

RBOROWSKI

Reviewed: Jan. 2, 2012

Very good recipe! I did add 1 tsp of extra cocoa to the cookie mix. Also instead of egg yoke in the filling I added about 1/2 c of marshmallow fluff and i splash of extra vanilla. They came out great!

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Reviewer:

algiangi

Reviewed: Dec. 26, 2011

Average. My cake puffed up nicely but wanted to have more chocolate flavor and a darker color. I made minis using a tablespoon sized cookie scooper. I also used my own personal filling.

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Dec. 24, 2011

Not sure what went wrong-I triple checked all the ingredients. My cakes spread out super thin (like 1/4 inch thick if that) and all the cookies melted together into one big blob. And it took 30 minutes to cook all the way through.

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Reviewer:

Nancy Bigford

Cooking Level: Beginning

Home Town: Boise, Idaho, USA

Living In: Meridian, Idaho, USA

Reviewed: Dec. 21, 2011

hit the spot! sooo good,the cakes were perfect! honestly didn't pay close attention to the filling measurements, but i did use one egg white and it too was fantastic! mine spread a lot, next time i'll space them farther apart on my sheets. a winner!

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