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Whoopie Pies

Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with seven-minute frosting. Serve as an after-lunch or -dinner treat with a tall glass of milk.

  • Yield: Makes 2 dozen sandwiches
Whoopie Pies

Source: Martha Stewart Living Television, September 1999


  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • Seven-Minute Frosting


  1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

  2. Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

  3. Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

Cook's Note

Store in an airtight container for up to 3 days.

Reviews (4)

  • LUVZBUNNY 1 Nov, 2014

    These turned out great. The cake part was moist and flavorful but stayed cohesive while applying frosting. They did crumble some while eating. The frosting was fluffy and just the right amount. I adjusted the recipe slightly because we live at high altitude - 8,500 feet. So a bit less sugar, a bit more applesauce, slightly higher oven temp, cooked for a bit less. I did a very big heaping tablespoon of the batter and next time I'd make them smaller for easier eating and handling.

  • Mom24_4evermom 4 May, 2014

    Love this recipe, I fill them with a cream filling using marshmallow cream, shortening, vanilla and powdered sugar. Delicious! Cookies are nice and moist. I definitely recommend this recipe.

  • Judyloehr 5 Dec, 2013

    The cookies are very delicate and delicious but it is very difficult to spread the filling on them without breaking them up. I think I will pipe the filling on next time.

  • justscrapetheburntpartoff 21 Sep, 2013

    Great classic recipe. I goofed when I read the yield. This makes 2 doz assembled whoopie pies....NOT 2 doz cookies! So despite doubling the recipe...which then did not fit in my kitchen aid mixer... I managed to somehow combine the ingredients and bake them into something edible. Look up the whoopie pie filling recipe on this site for the fluff/butter filling. It works better. My friends and co-workers will be delighted I ended up with extras to share!

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