chocolate whoopie pies


Whimsical whoopie pies are a fun dessert for young and old alike – there’s something magnetic about their gently domed tops and creamy filling, and both elements draw you in for just one bite. In this variation, cake-like cookies sandwich a whipped white chocolate ganache filling. I had hoped that adding pomegranate juice to the filling would give it a lovely pink color, but in the end I added a few drops of gel food coloring also (completely optional). The pomegranate juice cuts through the sweetness of the white chocolate, giving the filling a nice balance. If you like, make the cookies a day ahead of filling.

Chocolate Whoopie Pies
Adapted from Martha Stewart
1 3/4 cups flour
2/3 cup unsweetened cocoa
1 1/2 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, at room temperature
6 Tbsp sugar
6 Tbsp brown sugar
1 large egg
1 cup low-fat milk
2 tsp vanilla extract

Whipped Ganache
1/2 cup heavy cream
6 ounces white chocolate, chopped
1/4 cup fresh pomegranate juice
2-3 drops burgundy gel food coloring (optional)

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl on medium speed until pale and fluffy. Beat in egg until combined. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add milk and vanilla, then finish with remaining flour mixture.

Drop 48 mounds of dough (about 2 teaspoons each) 2 inches apart onto prepared baking sheets. Bake until tops begin to crack and spring back when lightly touched, about 10 minutes. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. If making cookies a day ahead of filling, store at room temperature in an airtight container between layers of parchment paper.

For the ganache, pour cream into a saucepan and bring just to a boil over high heat. Place chopped chocolate in a medium bowl; pour cream over chocolate and whisk until chocolate is melted and smooth. Cool 5 minutes; whisk in pomegranate juice and gel food coloring. Let cool at room temperature, stirring often, for 45 minutes to an hour. Beat with a mixer on medium-high speed for about 2 minutes, until paler and fluffy.

Place half the cookies on a baking sheet and spoon a heaping teaspoon of filling on the flat side of each, then sandwich with remaining cookies, pressing gently. Store filled whoopie pies in the refrigerator up to 1 day.

Yield – 24 whoopie pies (serving size: 1)
Calories – 145
Carbs – 21

  1. Hi, Laura – how funny, we’re making Whoopie Pies for Baked Sunday Mornings this week. I’ve never had them before, but am looking forward to making them. Yours look perfect!

      1. These pies make me want to say Whoopie! Perhaps I will make them today and surprise Jeri who is ill. I like the photo with the Budapest cloth. 🙂

  2. Ciao, Laura!

    My dad was in the Navy, so we moved to Naples when I was 9. When I was 12, we moved to Rome where I attended grades 8 – 10 at a small private school – it was an incredible experience! And, I knew it was special the whole time we were there. When I was a sophomore in college at the University of Dallas, I returned to Rome for a semester. It has always been my fantasy to move back there. It’s just such a different way of life!

    Have a great weekend!

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