Whoopie Pies

                                                                                                                                                                                     Thanks so much for sharing!


  • 1 cup all-purpose flour
  • 1cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1teaspoon salt
  • 1cup sugar
  • 1cup vegetable shortening
  • 1 egg white
  • 1cup 1% low-fat milk
  • 3cup marshmallow cream


  • 236.59ml all-purpose flour
  • 59.14ml unsweetened cocoa powder
  • 4.92ml baking soda
  • 1.23ml salt
  • 118.29ml sugar
  • 59.14ml vegetable shortening
  • 1egg white
  • 118.29ml 1% low-fat milk
  • 177.44ml marshmallow cream]


  1. Preheat oven to 425°F (218.3 degrees Celsius)
  2. Mix the flour, cocoa, baking soda and salt in a little bowl.
  3. With an electric blender on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well mixed (around 2 minutes).
  4. Stir in the flower mixture, then the milk until just mixed.
  5. Drop the batter by spoonfuls onto large, ungreased baking sheets, doing 36 cookies.
  6. Bake until top springs back when lightly touched (5-7 minutes).
  7. Cool totally on the sheets on a rack.
  8. Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
  9. Top with remaining cookies.
  10. Can be stored in an airtight container for up to 3 days.


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