Reviewed: Nov. 14, 2009

Husband says they're not traditional whoopie pies, but they did taste good. He liked the cookie part but prefers real frosting on the inside.

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jillbo

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Reviewed: Nov. 1, 2009

Perfect!

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Diane

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Reviewed: Oct. 21, 2009

Very good Whoopie pies! They baked perfect and were very easy to make. The only complaint I have is that they were a little dry. I brought them to the office and everyone said they were fantastic and all 32 were gone before lunch time!

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AllyG

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Reviewed: Oct. 8, 2009

Mine were flat as can be. Followed the recipe to a T. Bake sale tomorrow..bad news for me!!

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jacy76

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

Very yummy! The cookie part was very moist and the filling was really fluffy (like the filling in twinkies). They were easy to make and they were a big hit with the whole family!

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Liza

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

I followed the recipe exactly, and they came out delicious. I made them to give to someone as a thank you gift, and they were veeery well received.

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Jill

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Reviewed: Jul. 26, 2009

the cream filling is VERY sweet! i increased the amount of flour in the batch to tone it down. this made the filling much thicker was well, which was good becuase mine came out a bit too runny, not sure why. fun recipe, serving at a BBQ.

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muttssoup

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Reviewed: Jul. 12, 2009

This is exactly the frosting I was looking for - perfect!

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RILIF

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Reviewed: Jul. 2, 2009

I didn't get to eat any of these myself but my family ate them ALL. Everyone they let try them wanted the recipe and raved on them... Good Job !!

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CindyLoucks

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Reviewed: Jun. 28, 2009

there are lots of whoopie pie recipes out there and i have tried many. This is our favorite. A true whoopie pie..I find that i prefer them baked at 375 for 6 1/2 minutes. I would not leave out the egg whites but next time i may add less because it thinned out the filling more than i would have liked. I will fold them in a little at a time until i am happy with the consistency. Beware that this recipe makes a lot. Tablespoon sized cakes are actually quite small for whoopie pies. Don't be afraid to use all the filling. Whoopie pies are meant to be stuffed full (i could have probably made 1 1/2 x the filling)! Great recipe.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jun. 26, 2009

I am NOT REVIEWING THE COOKIE in the recipe JUST THE FILLING...That being said...I use it on my oatmeal raisin cookies and chocolate chip.Kid's and adult's like them and i always get rave reviews.I wrap in plastic wrap and toss them in the freezer untill we are ready to go and they thaw out great by the time we are ready to eat them.We take them along for our picnics or snacks on trips.It is almost the same buttercream icing i use when decorating my cakes...Instead of real egg white's i use meringue powder.Works the same as real egg whites but you wont be taking a chance and getting sick.Another things i do differantly is add 1 tsp butter flavored extract & instead of milk i use cream--It really cuts the sweetness to the icing!So, if you find it to sweet...Just a helpful hint to help you out,Use cream instead of milk and add 1 tsp butter flavored extract :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Jun. 3, 2009

I've never made whoopie pies before so i have nothing to compare it to. But judging from other people's reviews and Mr.Wiki I pretty much managed to figure what these would turn out like. They were good, I did lessen the sugar to 3/4 cup (I half the original amount)because some said it was really sweet. I also added cinnamon and all spice for extra umph (I was a bit sick of the plain chocolate taste). The consistency was thick enough to be piped, so that you'll get a more even shape ( I figured that out half way baking 'em - duhh!) Didn't make the filling, used peanut butter buttercream instead and they became super-super good! Will make them again! :)

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ZAKIAH

Cooking Level: Intermediate

Home Town: Gombak, Selangor, Malaysia

Living In: Okayama, Okayama, Japan

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Reviewed: Apr. 11, 2009

I thought these were very good. The cookies had the texture of cake. The only thing i did not like about the recipe is that the icing in the middle was too runny but i think this might be because i used margarine instead of shortening. Next time i will use shortening!

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

We love the Oreo cake-like cookies and these are better! My husband was raving about these. Thanks for great recipe.

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gibsongirl

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Reviewed: Mar. 14, 2009

WOW! What an incredible dessert! The only thing I didn't do was add the egg whites at the end cuz my filling was already fluffy and thick. I really didn't want to mess it up! I used dark cocoa for this recipe. The cake part was so rich. This recipe will so enhance my reputation! Thank you for this awesome recipe.

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Kittygirl

Cooking Level: Expert

Living In: Lockhart, Texas, USA

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Reviewed: Mar. 14, 2009

These were soooo DELICIOUS! And super easy to make.

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: Mar. 3, 2009

This recipe is absolutely awesome!!! Even better than Mom's tried and true recipe which has been passed down through a few generations. I used butter instead of shortening. The cookies puffed up very nicely - not flat at all. Very moist and yummy. I used my own filling - buttercream icing. Definitely took care of my sweet tooth!!

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mamaleah

Cooking Level: Intermediate

Home Town: Ephrata, Pennsylvania, USA

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Reviewed: Feb. 24, 2009

Very rich, I think it was too rich! Also there was to much filling for the cakes. The cakes were good though.

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Colbs

Cooking Level: Expert

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Reviewed: Feb. 11, 2009

I've never made Whoopie Pies before, so have nothing to compare them to, but I think these are really good. I substituted one cup of whole wheat flour for the all purpose flour and they taste great. Nice cake texture, good chocolate flavor. This recipe makes a lot and I couldn't make them all at once. The first batch of each baking session the cookies came out flat. Subsequent batches were round and looked the way they should. I figured out that the baking sheets need to be warm first so I put the baking sheets in the oven when I was pre-heating it. that fixed the problem. I used a different filling recipe so can't rate that.

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jms250

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 16, 2009

Awesome recipe. PA Dutch approved. The cakes were great (not dry at all and nice & chocolate-y); we couldn't stop sniffing the batter, it just smelled so good. The icing was great, too. I made 1/2 a recipe. I didn't use anywhere near as much filling as the photos show, so I had a lot left over. I might have not beaten the egg whites enough or added a bit too much milk/vanilla/shortening vs sugar because our filling was pretty goopy and smooshed out the sides when we ate them, so a quick pop in the freezer or fridge fixed that. Will definitely make again. And again.

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