Chocolate Chip Whoopie Pies

I adapted this recipe from one that I found in a local church cookbook. I ended up with about twenty 3-4 inch luscious, cream-filled pies.


  • 2 cups granulated sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup (1 stick) butter, room temperature
  • 2 eggs
  • 1 cup buttermilk
  • 2 tsp. salt
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 5 1/2 cups all-purpose flour
  • 3/4 cup hot water
  • 1 (12 oz.) package chocolate chips


  1. Preheat oven to 350. In a large bowl, mix together flour, salt, and baking soda. In large mixing bowl, cream together shortening, butter, and sugar. Add eggs and mix well. Add buttermilk and mix until incorporated. Add vanilla, and mix. Slowly add flour mixture, alternating with water, until all of the flour and water have been added. Stir in chocolate chips. Drop by spoonfuls onto parchment covered baking sheets. Bake 10-12 minutes, or until edges are golden and cakes are light brown. Remove from oven and cool on pan for 5 minutes, then carefully remove from parchment paper and cool completely on wire racks.

Comments (3)


The recipe I have calls for cocoa rather than chocolate chips. Also, my Mennonite friends always made these with a filling between two cookies. The recipe I have is from Lila Yoder and calls for: 1 egg white, beaten stiff 3C. powdered sugar 3/4 C. butter 1 tsp. vanilla (these were my sister's favorite)


For my filling, I use 1/2 C butter, 1/2 crisco, 1 cup sugar, 1 tsp vanilla and 1/2 cup milk- it isn't too sweet, so it showcases the cookies :)