What is the filling in whoopie pies made of?

The filling is traditionally a marshmallow or buttercream-based frosting. This recipe uses a simple and light whipped cream filling made from heavy whipping cream, powdered sugar, and vanilla extract.

What's the point of using sourdough discard?

Sourdough discard adds a subtle, tangy flavor that balances the sweetness of the cookies. It also contributes to a soft, tender texture. Using discard is a great way to avoid food waste and add extra flavor to your baked goods.

What is the difference between Maine and Pennsylvania whoopie pies?

Maine whoopie pies are typically larger and have a fluffier, marshmallow-based filling. Pennsylvania Dutch whoopie pies are often smaller and denser, with a creamy, shortening-based filling.

Why are my whoopie pies coming out flat?

Flat whoopie pies can be a result of a few things: over-mixing the batter, which develops too much gluten; using butter that is too soft or melted; or the leavening agents (baking soda/powder) being old or inactive. Ensure your ingredients are fresh, and you mix the batter just until combined.

What makes cookies fluffy and not flat?

Using the right leavening agents (baking soda and powder) and not over-mixing the batter are key. Chilling the dough before baking can also help cookies maintain their shape and stay fluffy.

How to tell if Whoopie Pies are done?

The whoopie pies are done when the tops are set and spring back lightly when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs.

The Most Acts of Sourdough Whoopie Pies You Can Make Today

Description

Soft, fluffy chocolate cookies with a light whipped filling, made with sourdough discard for a tangy twist. A perfect 30-minute treat for any day.

Ingredients

Scale

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup coconut oil, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup milk
½ cup sourdough discard
Whipped Filling:
8 oz heavy whipping cream
¼–½ cup powdered sugar
A splash of vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
Melt coconut oil and let cool.
In a small bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, mix coconut oil and sugar. Add eggs, vanilla, milk, and sourdough discard.
Gradually add dry ingredients to wet, mixing until a thick batter forms.
Scoop tablespoons of dough, roll into balls, place on parchment-lined baking sheets, and flatten slightly.
Bake for 9–10 minutes. Let cool completely.
Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread filling between two cookies to make pies.

Notes

You can substitute coconut oil with any neutral oil. Try adding marshmallow fluff or peanut butter to the filling for variation. Store pies in the fridge for a firmer texture.

Nutrition

Serving Size: 1 whoopie pie
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg