“Whoopsie” Pies


This Halloween, the SacFoodies hosted a frighteningly delicious potluck. The witches and wizards broke out their cauldrons and brewed up some tasty treats – not tricks – for this special and spooky occasion. Unsure of what to make, I decided to find a classic recipe and add a spine-chilling spin.

For the potluck I whipped up some devilishly yummy “Whoopsie” Pies based on a recipe adapted from Delish. I followed this recipe exactly, however, I added in food coloring to give this recipe for Whoopie Pies a “whoopsie” and spooktacular appearance. These pillowy cookies surrounding a delicious, fluffy filling were so good that one was not enough to satisfy my sweet tooth. 

Dare to try these at home? Here is the recipe for Whoopie Pies from Delish, with additions for Halloween flair.

“Whoopsie” Pies

Yields: 12

Cook time: 12 minutes

Oven Temp: 350


Cookie Dough

2 cup(s) all-purpose flour

1 cup(s) sugar

3/4 cup(s) milk

1/2 cup(s) unsweetened cocoa

6 tablespoon(s) butter or margarine, melted\

1 teaspoon(s) baking soda

1 teaspoon(s) vanilla extract

1/4 teaspoon(s) salt

1 large egg

Optional: 3 tablespoons black food coloring

Marshmallow Creme Filling:

6 tablespoon(s) butter or margarine, slightly softened

1 cup(s) confectioners’ sugar

1 jar(s) (7- to 7 1/2-ounce) marshmallow crème

1 teaspoon(s) vanilla extract

Optional: Orange, green or purple food coloring (amount varies depending on color-intensity)


Preheat oven to 350 degrees F. Grease 2 large cookie sheets.

Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.

Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)

Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.

Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners’ sugar. Beat in marshmallow creme and vanilla until smooth.

Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies.




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