Vanilla Whoopie Pies

Whoopie pies (or gobs) are a popular treat in the Northeast, supposedly originating with the Pennsylvania Amish.  If you ask most people here in the Midwest what a whoopie pie is, unless they are a foodie, you’ll probably get a huh?  Basically it is a small cake, in the shape of a cookie, sandwiched together with a sweet, creamy filling.  What’s so fun about whoopie pies, besides the name :D, is that there are so many different flavor combinations of cakes and fillings.  So far, I’ve made chocolate chip and chocolate cakes and marshmallow and buttercream fillings.  But, how about lemon with lemon mascarpone cream or banana with salted caramel or mocha with tiramisu filling?  So many different whoopie pies to try…. Ahhh, I guess those are for another day.  But, I’ll be sure to share. 😀  Today I made vanilla whoopie pies with the traditional marshmallow filling.  I have been making a lot of chocolate desserts lately and I thought it was about time I make something that my husband would enjoy.  I decided to roll them in some red, white, and pink nonpareils to dress them up for Valentine’s Day.  It’s right around the corner.  Are you ready?   If not, here is a super cute, delicious, little hand-held dessert that you can make for your Valentine. I can bet they’re gonna love it!  Mine did!  Red heart

Vanilla Whoopie Pies

Yield: 24 whoopie pies

Whoopie Pie:

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract or the seeds from a vanilla bean (I added about 1/2 tsp vanilla bean paste with the extract. Can’t have too much vanilla!)

Preheat oven to 375 F.  Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking powder and salt together.  Sift onto a large piece of wax paper.

In the bowl of a mixer with the paddle, beat the butter, shortening and both sugars on medium speed until light and creamy, about 3 minutes.  Add the eggs and buttermilk and beat until combined. Don’t worry if your batter looks curdled. Mine did, but then came together when I added the rest of the ingredients.

Combine the milk, baking soda, and vinegar in a small measuring cup.  With the mixer on low, add the milk mixture to the batter along with the flour mixture.  Beat just until everything is combined.  Add the vanilla and beat on medium for 2 minutes, until completely combined.

Using a small cookie scoop (1 tbsp) , drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies.   (I got 16 cookies per sheet.)   Bake the cookies, one sheet at a time, for 10 minutes (start to check at 7 minutes) , or until they are set and just beginning to brown.  Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Marshmallow filling ( I used Martha Stewart’s recipe because I prefer butter in the filling to shortening)

1 cup (2 sticks) unsalted butter, room temperature

2 cups sifted confectioners’ sugar

1 jar (7 1/2 ounces) marshmallow Fluff

2 teaspoons pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.  I put the filling into a large Ziploc bag, and cut off the corner, so I could easily pipe the filling onto the bottom cookies.

Source:  Vanilla whoopie pies from Whoopie Pies: Dozens of Mix’ em, Match’em, Eat’em Up Recipes and the marshmallow filling from Martha Stewart

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  1. I adore whoopie pies – talk about the perfect cake-cookie mix 😀
    Yours look wonderful – through both presentation and photography!
    I bet they tasted like heaven 😀
    Love your blog!

    Choc Chip Uru
    Latestt: Fresh Fruit Tart

    • Thanks so much! They were pretty delicious! My husband ate like half of them the first day.

      I can’t wait to try some new flavor combinations!

  2. Sometimes vanilla can be just as delicious as chocolate. Your whoopie pies look amazing, perfect for Valentines! The texture of the cookie part is spot on. On the to do list-yum!

  3. Michelle

     /  March 3, 2012

    We just made these and they turned out perfect and delicious!

  4. Roxanne

     /  June 2, 2012

    ooh so yummie lookin’!! Making tomorrow, would also like to try the lemon whoopies with lemon mascarpne filling…….

    • Thanks Roxanne! Please let me know how they turn out. They are one of my husband’s favorites! Sorry I haven’t had a chance to try the lemon whoopies yet. I hope to soon. If they are good, I’ll be sure to post 😀

  5. Terry

     /  November 19, 2012

    Can these (both the cookie/”pie” part and the filling) be frozen? I was planning on making some ahead of time for a party. Thanks!

    • Hi Terry. I have never tried this. I know many people freeze cookies and cakes, and these are a cross between the two. So, I think that would be okay. As far as the filling, I don’t think it would freeze well.

  6. daphne

     /  January 22, 2013


    Thanks for the recipe. I tried the recipe and the whoopie pies were flat and ‘brittle’.
    Are the whoopie pies supposed to be flat and brittle?

    • Hmmm. Mine weren’t super puffy, but they weren’t flat. The texture was more like a cake, definitely not brittle.

  7. Marie

     /  June 14, 2013

    I froze the whoopie pies ….and they defrosted fine.

  8. I make gobs all the time and freeze them. I like them better frozen to eat


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