Have you ever tasted a whoopie pie? I’m not sure of the origins of the name or why it was chosen for this soft, cake-like cookie but they are a regional favorite around here. Today, I’m going to share my recipe for chocolate raspberry filled, whoopie pies. These Chocolate cookies with a sweet and fruity raspberry frosting middle are just perfect with a cup of coffee.
What is a Chocolate Whoopie Pie
Traditionally these sweet treats have been made with chocolate cake cookies and a sweet egg white frosting. But like many treats they have evolved into various flavors and frosting varieties.
The texture of the whoopie pie is cakier and less like a cookie. So it’s not exactly the same as an oatmeal cream pie, but more like a cupcake with frosting in the middle. I love the way the frosting adds life to the cookie giving each bite a sweet and creamy texture.
Let’s get started
Here are the ingredients you will need to get started.
- oil
- brown sugar
- eggs
- bread flour
- salt
- soda
- milk
- vanilla
- cocoa
Mix oil, eggs, vanilla, and brown sugar in Bosch Mixer. Beat together well. Combine the dry ingredients in a separate bowl. Mix dry ingredients and milk alternately into the egg mixture. Mix until the batter is smooth and lumps disappear. I use a Pampered Chef large Cookie Scoop and measure out batter mounds about 2 inches apart onto a greased baking pan or stone. Bake at 350 for 10 minutes. Let cool, frost, and sandwich the cookie.
Before Baking Chocolate Whoopie Pie
Before baking these cookies prepare the baking sheet by spraying the pan with oil or using a baking stone that keeps the cookie from spreading too large.
Further tips on storing
If I’m not serving them right away, I like to wrap cookies individually and freeze them in freezer safe container. These keep for several months and are great for lunches or after school snacks.
Chocolate Raspberry Recipe for print below
Chocolate Raspberry Whoopie Pie
These chocolate cookies with raspberry frosting are a tempting treat anytime of year.
Ingredients
- 1 cup oil
- 2 cup brown sugar
- 4 eggs
- 3 cup bread flour
- 1 tsp salt
- 2 tsp soda
- 1 cup milk
- 2 tsp vanilla
- 1/2 cup cocoa
Instructions
Mix oil, eggs, vanilla, and brown sugar in Bosch Mixer. Beat together well. Combine the dry ingredients in a separate bowl. Mix dry ingredients and milk alternately into the egg mixture. Mix until the batter is smooth and lumps disappear. Measure out batter mounds about 2 inches apart onto a greased baking pan or stone. Bake at 350 for 8-10 minutes. Let Cool, frost, and sandwich the cookie. Serve right away, or wrap cookies individually and freeze them in freezer safe container. These keep for several months and are great for lunches or after school snacks.
Raspberry filling
2 stick butter
4 cups powder sugar
1 cup raspberry pie filling
1 tsp vanilla
Whip butter and powdered sugar. Add raspberry filling and vanilla. Whip until fluffy. Put 1 scoop filling in between chocolate sandwich cookies.
Bonus Whoopie Pie Recipe
I have tried various whoopie pie flavors and recipes through the years. These included different flavors and frosting combinations but my favorite of all time is the Pumpkin Whoopie pie. This season is the perfect time to try one of these moist and delicious baked treats. Today I will give you a bonus second recipe.
Let me present, The pumpkin whoopie. These whoopie pies taste much like a pumpkin roll.
The first time I tried a pumpkin whoopie pie
I did not grow up with the pumpkin whoopie pie. I remember the first time I ever tasted one I was 18 at a friend’s home whose mother made fantastic pumpkin whoopie pies.
Pumpkin Whoopie Pie
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup oil
- 1 1/2 cup pumpkin
- 2 eggs
- 3 cup flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1 1/2 Tablespoons cinnamon
Instructions
Mix sugars and oil. Add pumpkin and eggs. Mix flour, salt, and soda and add to the sugar mixture. Add vanilla and cinnamon. Mix well and scoop cookie batter onto greased baking sheet at least 2 inches apart. Bake at 350 for 10 minutes. Cool and fill with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese
1 cup butter
4 cup powder sugar
1 tsp vanilla
splash of lemon juice
Whip cream cheese and butter. Add sugar. mix well. Add vanilla and lemon juice and whip. Scoop into the center of cookie and sandwich a second cookie on top.
Store in Refrigerator and wrap individually, freeze for up to 6 months.
More Sweet Treats for you on the blog
The best Chocolate Chip Cookies
Pin to Pinterest
Thank you so much for coming by today!
Feel free to leave me a comment and pin it to pinterest.
Happy Day my sweet tooth friend!
Rose
I want to to thank you for this good read!! I certainly loved every little bit of it. I have you bookmarked to look at new things you postÖ