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Last Updated on April 11, 2026 by Melanie
Classic Chocolate Whoopie Pies – Homemade chocolate whoopie pies, made with butter, no shortening. These are a family favorite recipe inspired by the Amish community here in Lancaster, PA.
Hey friends!
Whoopie pies have been in my diet since I was a toddler, and now they are by far one of my favorite desserts to make. Rest assured that my version is free of shortening. We try to avoid using that in our baking and cooking here in the Gather for Bread kitchen.
If you’re a fan of chocolate, you’ll love ’em. If you like Oreos, I’m pretty sure you’ll like them. If you love a big fat sandwich I’m pretty sure you’ll like them
I couldn’t wait to share these delicious cookie sandwiches with you. Enjoy!
Til we meet and eat again,
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Classic Chocolate Whoopie Pies
- Total Time: 30 minutes
Ingredients
For Cookies
- 1/2 cup butter (softened)
- 1 cup dark brown sugar (firmly packed)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
For Classic Buttercream Filling
- 3 cups powdered sugar (confectioner’s)
- 1/2 cup 1 stick unsalted butter, softened
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, whip butter and brown sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
- Sift together the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients alternately with the buttermilk to the butter/sugar mixture just until combined.
- Scoop dough (about 1 1/2 tablespoons each) onto cookie sheets. Be sure to space at least 2 inches apart to allow for spreading. (I used a medium cookie scoop and thought it was the perfect size.)
- Bake 8-10 minutes or until it springs back when touched.
For Classic Buttercream Filling
- In the bowl of a stand mixer, beat powdered sugar with butter on low speed. Increase to medium, mixture will be crumbly. Pour in the half and half cream and vanilla. Beat on high speed until smooth and fluffy, about 3 minutes.
- Place half of the cookies upside down. Top with a generous amount of filling. Place the second cookie on top.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
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