Amish chocolate whoopie pies are soft, cake-like chocolate cookies sandwiched with a light vanilla filling that’s not overly sweet. A favorite in Lancaster County and classic PA Dutch comfort food (sometimes called gobs), these chocolatey, pillowy treats are perfect for bake sales, picnics, or a cozy afternoon dessert.
These old-fashioned whoopie pies have tender, cake-like cookies and a creamy filling—simple, satisfying, and easy to make again and again.
Why You’ll Love These Amish Chocolate Whoopie Pies
- Traditional Amish recipe. The classic style you’ll find in Lancaster County kitchens and bakeries.
- Soft, cake-like texture. These cookies are tender and fluffy with deep chocolate flavor.
- Light, not-too-sweet filling. The vanilla filling is airy and creamy, not cloying.
- Freeze well. Whoopie pies store and freeze beautifully, so you can bake ahead.
- Comforting and nostalgic. A true PA Dutch favorite that evokes old-fashioned baking.
Ingredients & Why They Matter
- Crisco shortening – Keeps the cookies tender and moist; replace up to half with oil if you prefer.
- Sugar – Sweetens the batter and helps maintain a soft crumb.
- Eggs – Provide structure and richness.
- Buttermilk – Adds tenderness and a slight tang; reacts with baking soda for lift. Real buttermilk is best, but sour milk or sour cream can substitute.
- Vanilla extract – Enhances the chocolate with warmth and depth.
- All-purpose flour – Gives structure while keeping the cookies cake-like.
- Cocoa powder – Delivers the chocolate flavor and color.
- Salt – Balances sweetness and intensifies chocolate notes.
- Hot water – Blooms the cocoa and helps dissolve the baking soda for even rise.
- Baking soda – Adds lift so the cookies remain light and airy.
Step-by-Step Instructions to Make the Cookies
These whoopie pies begin with a simple, cake-like batter rather than a stiff cookie dough.
- Preheat the oven to 350°F (175°C).
- Prepare baking sheets by greasing them or lining with parchment paper.
- Cream shortening and sugar in a large bowl with the paddle attachment until light and fluffy.
- Add eggs and beat until fully incorporated.
- Mix in buttermilk and vanilla until combined.
- Combine dry ingredients (flour, sifted cocoa powder, salt) in a separate bowl, then add gradually to the wet mixture on low speed, mixing only until combined.
- Dissolve baking soda in hot water, then slowly add it to the batter and mix on low until combined.
- Drop batter by tablespoon or cookie scoop onto prepared sheets, spacing to allow for spreading.
- Bake 9–10 minutes at 350°F. Cookies are done when they spring back to the touch.
- Cool briefly on the sheet, then transfer to a wire rack to cool completely.
Assembling Whoopie Pies
- Pair cookies: Match cookies by size so each whoopie pie is even.
- Add filling: Spread or pipe a generous amount of filling onto the flat side of one cookie. A piping bag or cookie scoop works well, or simply spread with a knife.
- Sandwich: Top with the matching cookie, flat side down, and press gently so filling reaches the edges.
- Wrap individually: Wrap each whoopie pie in plastic to keep them fresh and prevent sticking.
- Storage: Store at room temperature in an airtight container for a couple of days. For longer storage, freeze individually wrapped whoopies in an airtight container.
Storing & Freezing Whoopie Pies
Whoopie pies are best fresh within the first couple of days, but they freeze exceptionally well. Wrap each one individually in plastic and place in an airtight container. Freeze up to two months. Thaw at room temperature for 30–60 minutes before serving, or enjoy them straight from the freezer for a chilled treat.
Tips & Variations for Fluffier Cookies
To make these whoopie pies even softer and more cake-like, try a few small tweaks:
- Swap half the shortening for oil to lighten the texture.
- Use some brown sugar (replace up to half the white sugar) for extra moisture and a hint of caramel.
- Add a little aluminum-free baking powder (1–2 teaspoons) for extra lift.
- Adjust size—smaller cookies bake faster and stay especially soft.
Mini whoopie pies: Use a 1 Tbsp cookie scoop for uniform mini treats. This recipe makes about 40 mini whoopies or roughly 10 large ones.
Frequently Asked Questions
Amish whoopie pies are a Pennsylvania Dutch dessert made from two soft, cake-like cookies with a fluffy filling between them. Chocolate is the most common flavor, though pumpkin, oatmeal, and molasses varieties are also traditional. They’re widely enjoyed in Lancaster County and often sold at bakeries and roadside stands.
The name likely comes from the joyful exclamation “Whoopie!” that someone might shout when finding one in a lunch pail. The exact origin is unclear, but the name has stuck and is closely tied to Pennsylvania Dutch baking.
They are commonly associated with Lancaster County, Pennsylvania, and are one of the region’s best-known comfort desserts. Other regions, such as Maine, also claim whoopie pies, but the PA Dutch tradition is a primary source.
Whoopie pies can be stored at room temperature for a couple of days if wrapped tightly. Because traditional Amish filling often contains egg whites, refrigerate if storing longer than two days or if you prefer added food safety.
Yes—“gobs” is another regional name used in parts of Pennsylvania for whoopie pies. The concept is the same: two soft cookies with a sweet filling between them.
Classic Amish filling usually includes egg whites, shortening or butter, powdered sugar, a bit of flour, milk, vanilla, and salt. It’s whipped until light and fluffy and is typically less sweet than standard buttercream.
Traditional filling often uses raw egg whites and raw flour, which carry a small risk of foodborne illness. To reduce risk, use pasteurized egg whites or an alternative filling such as buttercream or cream cheese frosting. If using raw flour in no-bake fillings, consider heat-treating the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes, then cooling before use.
More Amish Whoopie Pie Recipes
If you enjoy these chocolate whoopie pies, try other traditional Lancaster County flavors such as molasses, pumpkin, oatmeal, peanut butter, or chocolate chip whoopie pies for variation.
More Amish Cookie Recipes
- Oatmeal raisin pecan cookies
- Sugar cookies
- Buttermilk cookies
- Naturally gluten-free monster cookies
- Date pinwheel cookies
- Snickerdoodles
If you try this Amish whoopie pie recipe, please leave a comment and rating—feedback is appreciated!
📖 Recipe Card
Amish Chocolate Whoopie Pies Recipe
Ingredients
Chocolate Cookies:
- 1 c. Crisco shortening
- 2 c. sugar
- 2 large eggs
- 1 c. buttermilk
- 2 tsp. vanilla extract
- 4 c. all-purpose flour
- 1 c. cocoa powder (sifted)
- 1 ½ tsp. salt
- 1 c. hot water
- 2 tsp. baking soda
Whoopie Pie Filling:
- 3 large egg whites
- 1 c. Crisco shortening or softened butter
- 4 c. powdered sugar
- 4 Tbsp. all-purpose flour
- 2 Tbsp. milk
- 1 Tbsp. vanilla extract
- ⅛ tsp. salt
Instructions
Chocolate Cookies:
- Preheat oven to 350°F (175°C).
- Cream shortening and sugar with the paddle attachment until light and fluffy.
- Add eggs and mix well.
- Stir in buttermilk and vanilla.
- Add flour, sifted cocoa, and salt; mix until just combined.
- Dissolve baking soda in hot water and add slowly to the batter; mix until combined.
- Drop by tablespoon or cookie scoop onto greased or parchment-lined trays.
- Bake about 9–10 minutes at 350°F; cookies will spring back when lightly touched.
- Transfer to a wire rack to cool completely.
Whoopie Filling:
- Beat egg whites with the whisk attachment until foamy.
- Add shortening or butter, powdered sugar, flour, milk, vanilla, and salt; mix to combine.
- Whip on high until light and fluffy.
To assemble:
- Pair cooled cookies and spread filling between them.
- Wrap each whoopie pie individually in plastic wrap.
- Store at room temperature for a day or two, or freeze wrapped in an airtight container for longer storage. Thaw at least 30 minutes before serving.
Notes
Real buttermilk works best. To make a substitute, add 1–2 Tbsp. lemon juice to a cup, fill with whole or 2% milk, and let sit several minutes until slightly thickened.
This recipe yields about 40 small whoopie pies or about 10 large ones.
If you prefer not to use raw egg whites, fill with buttercream or marshmallow filling instead (example marshmallow filling: 1 cup softened butter, 2½ cups confectioners’ sugar, 4 cups marshmallow fluff, 2 tsp. vanilla).
*Nutrition is approximate.
Nutrition
Calories: 357 kcal
Carbohydrates: 58 g • Protein: 4 g • Fat: 13 g • Sugar: 36 g