Whoopie pie
6 servings
60 minutes
Whoopie pie is a soft, airy cookie with a creamy filling, originating from the USA but inspired by European baking traditions. Its history is believed to have started in Pennsylvania, where the Amish made these treats and shouted 'Whoopie!' in joy. The biscuit has a rich chocolate flavor and its soft texture pairs perfectly with thick creamy frosting. This dessert is an ideal treat for a cozy tea time or celebration, offering rich creamy-chocolate notes in every bite. Cold aging in the fridge enhances the flavor and texture, making the cookie even softer. Whoopie pies are enjoyed as a standalone dessert that pairs wonderfully with a cup of aromatic coffee or tea and also make a fantastic sweet gift.
1
Mix 100 g of room temperature butter with sugar. Whip well.
- Butter: 200 g
- Sugar: 200 g
2
Add an egg and whisk.
- Chicken egg: 1 piece
3
Pour in milk, add baking soda and flour, and whisk until smooth.
- Milk: 120 ml
- Soda: 1 teaspoon
- Wheat flour: 200 g
4
Pour in hot water and add cocoa. Mix everything. The dough should be like thick sour cream. Add flour or water if necessary.
- Water: 60 ml
- Cocoa: 45 g
- Wheat flour: 200 g
5
Line the baking tray with parchment paper. Place the dough using a tablespoon or piping bag.
6
Scoop with a heaping tablespoon, placing them far apart - the dough will spread while cooking.
7
Place in a preheated oven at 160 degrees for 5-7 minutes until fully cooked. Check with a toothpick.
8
Take the baked cookies out of the oven and let them cool.
9
For the cream, take cold cheese and warm butter (100g). Whip with powdered sugar and vanillin.
- Cottage cheese: 340 g
- Butter: 200 g
- Powdered sugar: 100 g
- Vanillin: 1 teaspoon
10
Spread the cookie with cream using a spoon or pastry bag. Cover with a second cookie on top.
11
Put it in the fridge overnight, placing it in a container to avoid drying out.