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Amish Country Whoopie Pies 1

Amish Country Whoopie Pies

These delightful cookie sandwiches with creamy filling originated in the Pennsylvania Amish communities. Enjoy authentic chocolate cake-like cookies filled with fluffy marshmallow cream - a time-honored recipe that brings the genuine taste of Amish country baking into your home!
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Course: Dessert
Cuisine: American, Amish
Keyword: Whoopie Pies, Amish Dessert, Chocolate Sandwich Cookies, Marshmallow Filling
Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 12 whoopie pies
Calories: 325kcal

Equipment

  • Baking sheets
  • Parchment Paper
  • Stand Mixer or Hand Mixer
  • Cookie Scoop
  • Cooling Rack

Ingredients

For the Chocolate Cookies

  • 2 cups all-purpose flour substitute: 1:1 gluten-free flour blend
  • 1/2 cup unsweetened cocoa powder Dutch-processed preferred for richer flavor
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk substitute: 1 cup milk + 1 tablespoon vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup packed brown sugar
  • 1 large egg room temperature

For the Marshmallow Cream Filling

  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup confectioners' sugar
  • 2 cups marshmallow fluff substitute: homemade marshmallow cream
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • In a separate small bowl, mix the buttermilk and vanilla extract.
  • Using a stand mixer or hand mixer, cream together the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.
  • Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes until the tops spring back when lightly touched.
  • Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • While the cookies cool, prepare the filling. In a large bowl, beat the softened butter until creamy.
  • Gradually add the confectioners' sugar, beating until smooth.
  • Add the marshmallow fluff, vanilla, and salt, then beat on medium-high speed until light and fluffy, about 2-3 minutes.
  • Once cookies are completely cool, match them up in pairs of similar size.
  • Spread or pipe a generous amount of filling (about 2 tablespoons) onto the flat side of one cookie from each pair.
  • Gently press the second cookie, flat side down, onto the filling to create a sandwich.
  • For the authentic Amish touch, allow the assembled whoopie pies to rest for 1 hour before serving.

Notes

Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
If the filling is too stiff, add a teaspoon of milk; if too loose, add more confectioners' sugar.
For mini whoopie pies, use a teaspoon to portion the dough and reduce baking time to 7-8 minutes.
The cookies can be frozen unfilled for up to 3 months.

Nutrition

Calories: 325kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 275mg | Fiber: 1g | Sugar: 32g
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