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Chocolate Whoopie Pies

servings: 25
Chocolate Whoopie Pies

prep time


total time





Chocolate Whoopie Pies

servings: 25
  • 1/4 cup butter 
  • 1/2 cup shortening 
  • 1 cup sugar 
  • 1/2 cup light brown sugar, packed 
  • 2 eggs 
  • 1 tsp. vanilla extract 
  • 3/4 cup unsweetened cocoa powder 
  • 3 cups flour 
  • 1 3/4 tsp. baking soda 
  • 1 tsp. baking powder 
  • 1/2 tsp. salt 
  • 1 1/2 cups Hood® Whole Milk


  • 2/3 cup Hood® Heavy Cream
  • 1 1/2 cups shortening 
  • 3 cups powdered sugar 
  • 1 1/3 cups marshmallow cream topping 
  • 1/4 tsp. salt 
  • 1 tsp. vanilla extract

Preheat oven to 325˚F. Line two baking sheets with parchment paper.

In a large mixing bowl, combine butter and shortening. Mix on high speed until light and fluffy. Add sugar and brown sugar and mix on high for another minute. Add vanilla and one egg and continue to mix. Add second egg, and mix until well combined.

In a separate large bowl, sift together the cocoa powder, flour, baking soda, baking powder and salt. Add one-third of the dry ingredients to the butter mixture and mix on low speed until combined. Add 1/2 cup milk continuing to mix on low. Add half of the remaining dry ingredients, then another 1/2 cup milk, and mix on low. Add the remainder of the dry ingredients and the milk and mix until combined.

Drop 2 level tablespoons of batter 2 inches apart on the prepared baking sheets. Bake for 11-13 minutes. Remove baked cookies from the baking sheets and cool completely.

To make the filling, combine all the ingredients in a mixing bowl and beat on high speed until combined. Use about 2 1/2 level tablespoons of filling for each whoopie pie. Spread the filling on the flat side of half of each cookie and top with the flat side of another cookie.Refrigerate until ready to eat.


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