World's Best Maine Whoopie Pies - Ayuh Recipe - Allrecipes.com
  • READY IN 1 hr

World's Best Maine Whoopie Pies - Ayuh

Recipe by  

"Whoopie Pies are one of those comfort foods that make you want more than one. They just don't get any better. Though Whoopie Pies can be delicious any old way...the preferred way to have them is about 5-10 minutes out of the freezer. Tall glass of milk and one of these Whoopies...you will not have a care in the world! The frosting is phenomenal, but make sure you remember that when making it, it will look like a real mess until you've beaten it on high for at least five minutes. Sometime after that it will become like nothing you've seen or eaten. This makes a big batch and is easily halved."

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Ingredients Edit and Save

Original recipe makes 25 whoopie pies Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
  2. For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
  3. Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
  4. Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
  5. To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
  6. To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
  7. To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 10 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2012

Hopefully the previous poor reviews won't keep folks away from trying this recipe. Mine turned out wonderfully! It does take some time to bake all the cookies, but then just have the kids or grandkids match sizes together. The filling was a cinch...just make sure you don't start it at high right away or you'll have milk flying everywhere! You'll notice it's runny in the beginning but as it mixes, just speed it up and after a few minutes it turns into a beautiful white fluff!!! I've grown up around Whoopie Pies and Shoofly pie, living here in the PA Dutch area, and I'm very picky, and this recipe ranks up there with Mom's whoopie pie recipe. I had always wanted to try a filling made with marshmallow creme. I skipped the wrapping and freezing part, as these will all be eaten this week. Thanks Teresa! Until finding your recipe, I didn't know whoopie pies were even made in Maine. Thought only us in PA ate them!

 
Most Helpful Critical Review
Jan 09, 2012

I followed the recipe exactly and the frosting was sooo runny and the white sugar made the frosting very grainy.

 

6 Ratings

Jun 02, 2012

YUM! reminds me of my childhood With the filling as the last reviewer stated you really need to pay attention to texture and thickness as you are whipping it.

 
Mar 17, 2014

The cake is one of the best I've found although I believe the 2 tablespoons extra of cocoa is too much (found it bitter). The 1/2 cup was sufficient. I use my Moms cream filling but love the lightness of the cake in this recipe.

 
Jun 12, 2013

Just like moms, thanks so much!

 
Dec 22, 2012

made them today they kept sticking to my no stick pan and I had to cut the time to 5 mins in order for them to come off the pan easier and my filling came out grainy from the sugar. They still came out good now to hear from my coworkers monday to see what they think

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 62.8 g
  • 20%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 364 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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