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Has anyone tried this whoopie pie recipe from Cook's Country?

javaandjazz Jul 22, 2007 07:19 AM


I made the Martha Stewart whoopie pies with a creamy peanut butter center for an outdoor party this weekend and everyone really liked them but I thought they were just ok. They were not chocolaty enough for me. Thanks, Richie

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    cyndiok RE: javaandjazz Jul 26, 2010 09:17 AM

    Yes, I have tried it several times. It is a very good recipe. The cakes are soft but not crumbly and the filling is really creamy and delicious. Martha also has another whoppi pie recipe on her site from some caterers who were on her show. They are from Maine so they are probably pretty authentic, but you can't go wrong with Cook' Country. Enjoy :)

    1. eLizard RE: javaandjazz Jul 26, 2010 09:32 AM

      i have the good housekeeping cookie cookbook. and i've made those whoopie pies. and they're fantastic.

      1 Reply
      1. re: eLizard
        toveggiegirl RE: eLizard Jul 26, 2010 09:49 AM

        Is this the recipe?

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        edwinasam RE: javaandjazz Oct 28, 2010 10:24 AM

        I want to try this recipe and make them a bit smaller, to serve more people. Does anyone have any experience doing this?

        1. Becca Porter RE: javaandjazz Oct 28, 2010 10:55 AM

          The Cooks Country recipe is my favorite. However, the new Cuisine at Home has a whole article on smaller whoopie pies with different fillings and flavors.

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            achevres RE: javaandjazz Dec 1, 2010 06:05 PM

            I just tried the filling part of the recipe and it is the first recipe (ever) from Cook's Illustrated/Cook's Country that did not work. It was way too runny at room temperature, and I don't think it's reasonable to have to keep them refrigerated at all times. I was making them for a bake sale. I read this thread before settling on this recipe, that's why I'm posting my results. I followed the directions exactly. I seem to be the only one that had a problem. Fortunately I also made a peanut butter filling, which saved the day. That recipe was adapted from Better Homes & Gardens and worked great. I added salt.

            1 Reply
            1. re: achevres
              Becca Porter RE: achevres Dec 2, 2010 07:24 AM

              Well yes. You give up the stable at room temp filling that you get with shortening to increase the flavor with butter. If you want to use them for a bake sale check out the recipe spread in the new Cuisine at Home. It uses shortening and butter.

              The CC do taste better though. Also, the recipe didn't fail, It specifies that they should be kept in the fridge.

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              achevres RE: javaandjazz Dec 1, 2010 06:10 PM

              Here's the comparison: peanut filling on left, CC filling on the right, oozing out . The vanilla ones started out just like the peanut ones (with the same amount of filling). The oozing got worse after I took the photo.

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