Reviewed: May 6, 2013

The cake/cookie part of this recipe is awesome and I will certainly use that again. I wasn't crazy about the frosting...I had to add an extra 1/2 cup of powdered sugar and I think it was a bit too sweet and was hoping for something a bit more fluffy. I used my Pampered Chef medium scooper and got exactly 40 cookie-cakes which made 20 cookies and they were probably 3" in diameter and very light and fluffy, not sure where they got the 12 cookies for the recipe yield.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Feb. 12, 2013

Delicious! My neighbor grew up on whoopie pies in New England and he pronounced these very authentic and delicious, as well. The cake is a tender, soft mild cocoa-flavored butter cake and the filling is a rich buttercream. Not overly sweet, but just perfect to me. The frosting yield isn't enough to fill the 6 large sandwich cookies with the classic thick layer, though -- think it needs to be doubled next time. I think whoopie pies might become the new cupcakes, as they're so tasty and versatile!

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Reviewer:

Deanna

Reviewed: Dec. 1, 2012

Chocolate cookie was a nice light flavor. Filling was way too greasy from shortening. I tried rolling edges in Andes mint bits to mask the flavor of shortening, which it did, but i still looked up some others that used butter and marshmellow rather than shortening.

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Reviewer:

Melanie M

Reviewed: Nov. 3, 2012

I've been looking for a whoopie pie recipe that doesn't use a box cake mix as a base for a while now and thought that maybe this would be the one. I followed the cake recipe as written, but it's quite possible that there's a user error somewhere in how I made these, they were thin as a pancake, light brown, and tasted nothing like a whoopie pie should. I will keep searching. On the other hand...they made pretty good peanut-butter frosted chocolate cookies.

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Candie

Cooking Level: Intermediate

Home Town: Vine Grove, Kentucky, USA

Reviewed: Sep. 17, 2012

I'm only rating the filling, since that's all I used. I followed the directions exactly. I let it all whip together for about five minutes - runny. I turned up the speed on my Kitchenaid for another five minutes - runny. I ended up adding 4 ounces of cream cheese and beating further - STILL runny.

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Reviewer:

campagnes

Cooking Level: Professional

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: Highland, 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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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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