These Amish Whoopie Pies were a favorite treat from my childhood! I remember my Amish Aunt and cousins coming over to our house, and making huge batch of them. They are super soft, tender cake-like cookies, with a creamy filling.
How to make Amish Whoopie Pies
These delicious chocolate sandwich cookies are a favorite everywhere I go. The cake-like cookies are extra soft and tender. They practically melt in your mouth!
First, place all ingredients into a mixing bowl, then mix well with an electric mixer. If you use a stand mixer, be sure to scrape down the sides several times.
Next, use an ice cream scoop to form the cookies. The batter will be fairly thin - leave plenty of room between each cookie.
Bake for 8-10 minutes, or until the cookie springs back when lightly pressed with a finger. Do not overbake! They will get dry if overbooked. Thankfully, even if they get a bit dry, the frosting will compensate and kids will still eat them!
Cool completely on a wire baking rack. Then use the same ice cream scoop (clean it first!) to scoop frosting and place on one cookie. Place second cookie on top and gently press together.
Wrap each one individually and freeze them to keep them fresh for weeks. Tip: These are even better the second day, or after being frozen. I don't know why, but if you wrap them and let them sit overnight, the next day they are evenly soft, and so good!
Amish Whoopie Pies
Ingredients
- 5 cups all-purpose flour
- 2½ cups brown sugar
- 1¼ cups cocoa powder
- 2½ teaspoons baking soda
- 5 teasooons baking powder
- ¾ teaspoons salt
- 2½ eggs
- 2½ teaspoons vanilla
- 1¼ cups oil
- 1¼ cups buttermilk milk (or just add 1 TBL vinegar to regular milk)
- 1¼ cups water
Frosting
- 1 cup butter softened
- ¼ teaspoon salt
- 2 teaspoons vanilla
- 3 Tablespoons cream
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°. ***If baking at elevations higher than 5000 ft, increase oven temperature to 360°.
- Add all cookie ingredients to a large mixing bowl. Mix well, scraping sides and bottom of bowl with spatula several times.
- Drop batter onto baking sheet using an ice cream scoop. I made this recipe using a scoop that is about 3 tablespoons.
- Bake for 8-10 minutes, or until the top springs back when lightly pressed with a finger. Caution: Hot!
- Remove cookies from pan and place on wire rack to cool completely before frosting.
Frosting and storing:
- While cookies are baking and cooling, prepare the frosting. Place all ingredients for frosting into a mixing bowl. Whip together till soft and fluffy. Add extra cream (or milk) if needed to get the right consistency. You want it quite soft.
- Store on counter up to 3 days, or fridge for up to a week. They freeze very well, just wrap individually in plastic wrap and place in freezer.
I have made this recipe for 30 years, and my mom before me! Perfectly soft!