Amish Whoopie Pie Recipe

Delicate whoopie pies arranged on a platter, highlighting their rich chocolate shells and fluffy center.

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Soft chocolate cookies with fluffy vanilla filling make this Amish Whoopie Pie Recipe a nostalgic and irresistible treat perfect for sharing.

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I have to admit, making this Amish Whoopie Pie Recipe for the first time wasn’t just about the dessert—it was a little trip down memory lane. Growing up, my grandma always had these little chocolate sandwich pies wrapped in plastic wrap, tucked neatly into the freezer. She’d pull them out on summer afternoons and let them thaw just enough to be soft but still a little chilled. The filling would melt in your mouth while the cookies stayed perfectly chewy.

When I made these myself, it wasn’t as neat and tidy as my grandma’s version—there was flour everywhere, and the kitchen smelled like a chocolate factory exploded (not the worst problem, right?). But the moment I sandwiched that first pie, I felt like I’d nailed it. My husband took one bite and said, “Oh, these are dangerous.” The kids? They called dibs on the leftovers before I even had a chance to pack them up. And me? I found myself sneaking into the fridge at midnight for just one more.

Why You’ll Love This Amish Whoopie Pie Recipe?

What makes these whoopie pies the dessert you need to make? Here’s why:

  • Nostalgic Comfort: This is classic Amish baking at its best. Simple, straightforward, and full of charm.
  • Perfectly Sweet: They’re rich and chocolatey but not so sugary that they make your teeth hurt. (Looking at you, overly frosted cupcakes.)
  • Make-Ahead Friendly: They freeze like a dream. Imagine opening your freezer to find these waiting for you. Instant happiness.
  • Endlessly Adaptable: Want peanut butter filling? Go for it. Mini pies? Sure. This recipe is your blank canvas.

Delicate whoopie pies arranged on a platter, highlighting their rich chocolate shells and fluffy center.

Ingredient Notes:

Okay, let’s break down the magic here. These ingredients might look simple, but they work together like a dream team.

  • Vegetable Shortening: Gives the cookies their soft, melt-in-your-mouth texture. Butter can work, but it’s not quite the same.
  • Cocoa Powder: This is where the chocolate flavor comes from, so go for a good-quality unsweetened cocoa. It’s worth it.
  • Buttermilk: Adds a tangy richness to the batter and keeps the cookies moist. No buttermilk? Just mix 1 cup of milk with a tablespoon of vinegar or lemon juice.
  • Hot Coffee: Enhances the chocolate flavor in the best way. If you’re not a coffee person, don’t worry—you won’t taste it.
  • Egg Whites: These are whipped to stiff peaks for that light, fluffy filling. It’s a little extra effort, but trust me, it’s worth it.

A stack of soft, chocolatey whoopie pies with velvety marshmallow filling, perfect for sharing.

How To Make Amish Whoopie Pie?

Making these whoopie pies is a little messy, a lot of fun, and totally worth the effort.

  1. Cream the Shortening and Sugar: Start by creaming the shortening and sugar together until it’s light and fluffy. Add the eggs one at a time, mixing well after each. This is the foundation of your cookies, so take your time here.
  2. Mix the Dry Ingredients: In a separate bowl, sift together the flour, cocoa, salt, and baking soda. This helps keep the batter smooth (and makes you feel like you’re on a cooking show).
  3. Combine Everything: Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Then stir in the hot coffee. The batter will be rich, chocolatey, and almost too tempting not to taste.
  4. Bake the Cookies: Drop spoonfuls of batter onto a greased baking sheet, leaving space between each—they spread! Bake at 375°F for 8-10 minutes. Let them cool completely before moving on.
  5. Make the Filling: Whip the egg whites until they form stiff peaks. Gradually add vanilla, cream, powdered sugar, and flour. Then beat in the shortening and butter until the filling is fluffy and irresistible.
  6. Assemble the Pies: Take one cookie, spread a generous layer of filling on the flat side, and top it with another cookie. Repeat until you have a tray full of perfect little sandwiches.

Close-up of freshly baked whoopie pies with a creamy filling, sprinkled lightly with sea salt for an elegant touch.

Storage Options:

Here’s how to keep your whoopie pies fresh and fabulous:

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  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep them chilled for up to a week, though they rarely last that long in my house.
  • Freezer: Wrap each whoopie pie individually in plastic wrap, and they’ll stay fresh for up to 2 months. Thaw them on the counter for a quick treat whenever the craving hits.

Variations and Substitutions:

Feel like mixing it up? Here’s how to make this recipe your own:

  • Peanut Butter Filling: Add ⅓ cup peanut butter to the filling for a sweet, nutty twist.
  • Mini Pies: Make smaller cookies for bite-sized treats. Perfect for parties or kids’ lunchboxes.
  • Gluten-Free: Use a gluten-free all-purpose baking mix in place of regular flour. It works surprisingly well!
  • Dairy-Free: Swap the buttermilk with almond milk and use a plant-based butter alternative in the filling.

A plate of decadent Amish whoopie pies with a marshmallow cream filling, ready to be enjoyed.

What to Serve with Amish Whoopie Pie?

Whoopie pies are great on their own, but if you want to get fancy:

  • Milk: Classic, comforting, and perfect for dunking.
  • Coffee or Hot Cocoa: The rich chocolate flavor pairs beautifully with a warm drink.
  • Ice Cream: Turn your whoopie pies into epic ice cream sandwiches. Trust me, it’s a game-changer.

Frequently Asked Questions:

Can I make these ahead of time?

Totally! You can bake the cookies a day in advance and store them in an airtight container. Just assemble them before serving.

How do I get the filling super fluffy?

Whip the egg whites until stiff peaks form—it’s the secret to that dreamy texture. Take your time, and don’t rush this step.

Can I use butter instead of shortening?

You can! The cookies will be slightly denser, but they’ll still taste amazing.

So, what do you think? Ready to give these Amish Whoopie Pies a try? I promise, one bite will have you saying, “Whoopie!” Can’t wait to hear how yours turn out!

Homemade whoopie pies cooling on a rack, their glossy tops contrasting with the creamy filling.

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A plate of decadent Amish whoopie pies with a marshmallow cream filling, ready to be enjoyed.

Amish Whoopie Pie Recipe

Total Time 45 minutes
This Amish Whoopie Pie Recipe features soft chocolate cookies paired with a light, fluffy vanilla filling. A classic Lancaster County dessert, perfect for any occasion and easily adaptable for gluten-free needs.
30 Servings

Ingredients

For the Cookies:

  • 1 cup vegetable shortening or margarine
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 3 ½ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • 1 cup hot coffee

For the Filling:

  • 2 large egg whites room temperature
  • 1 tablespoon pure vanilla extract
  • ¼ cup heavy cream
  • ¼ cup flour
  • 1 cup vegetable shortening
  • 1 stick ½ cup butter, softened
  • 2 cups powdered 10X sugar

Instructions
 

Prepare the Cookie Dough:

  1. In a large mixing bowl, cream the vegetable shortening and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, cocoa powder, salt, and baking soda. Gradually incorporate the dry ingredients into the creamed mixture, alternating with the buttermilk. Stir in the hot coffee until the batter is smooth and well combined.

Bake the Cookies:

  1. Preheat the oven to 375°F (190°C). Drop teaspoon-sized portions of the batter onto a greased or parchment-lined baking sheet, ensuring at least 3 inches of space between each dollop as the cookies will spread during baking. Bake for 8-10 minutes, or until the edges are set. Allow the cookies to cool completely on wax paper before proceeding.

Prepare the Filling:

  1. Using a stand or hand mixer, beat the egg whites on high speed until stiff peaks form. Gradually add the vanilla extract, a few drops at a time, while continuing to beat. Incorporate the heavy cream, powdered sugar, and flour in succession. Finally, add the vegetable shortening and softened butter, beating until the filling is light and fluffy.

Assemble the Whoopie Pies:

  1. Spread approximately 2 tablespoons of filling onto the flat side of one cooled cookie. Place another cookie on top to create a sandwich. Repeat until all cookies have been paired and filled.

Serve and Store:

  1. Serve immediately, or wrap each whoopie pie individually in plastic wrap for storage.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking mix. Ensure that all additional ingredients, such as cocoa powder, baking soda, and powdered sugar, are certified gluten-free to avoid cross-contamination.
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< Hi, I'm Bitty! >

I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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