Whoopie Pies

Whoopie Pies

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)


14 oz. (2 cups) shortening
2 lbs. (4 cups) sugar
7 oz. (4 large) eggs
1/2 oz. (1 Tbsp.) vanilla extract
2 lbs. 3 oz. (7 cups) all-purpose flour
7 oz. (2 cups) HERSHEY'S Cocoa, Natural (Item# 63505)
5 tsp. baking soda
1/2 tsp. salt
1 qt. (4 cups) buttermilk
12 oz. (1-1/2 cups) salted butter, softened
11 oz. (1-1/2 cups) shortening
1 lb. 8 oz. (6 cups) marshmallow creme
1 lb. 12 oz. (7 cups) powdered sugar
1-1/2 oz. (3 Tbsp.) vanilla extract


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Mix together shortening and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking soda and salt in large bowl. Add alternately with buttermilk to shortening mixture, mixing until well blended. Using #20 scoop,* drop batter on prepared sheet pans. (Flatten cookies slightly if using convection oven.)
    3. Bake 8 to 14 minutes** or until cookies spring back when touched lightly in center. Remove from sheet pans to wire rack. Cool completely.
    4. Prepare CREME FILLING: Mix together butter and shortening in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add marshmallow creme, mixing until fully incorporated. Gradually add powdered sugar and vanilla, mixing until well blended. Using #20 scoop, place filling onto flat side of one cookie. Place flat side of another cookie on top, pressing down slightly so that the filling spreads to the edge of cookie. Repeat for all cookies.
    *For smaller whoopie pies, use smaller scoop size and adjust bake time.

    **If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.

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