Whoopie Pies

I thought people knew about whoopie pies. I don’t know the origin of the name, but I’d heard of them. And so, I came trotting into work with a box full of them and offered them around only to be asked repeatedly: what’s a whoopie pie?

Fortunately, everyone's confusion turned to bliss after tasting them. These particular whoopie pies are a lighter version than usual. I’ve been seeking out some light options during the summer heat, and when I stumbled upon this in Eating Well, it was a go.

The cake batter-like mixture for the cookies comes together quickly and easily. When spreading the batter onto the baking sheet, you do need to take a moment to try for evenly sized circles. In the end, some of my cookies were a tiny bit bigger than others, but they all seemed to find a mate of equal size for the sandwiching step.

This recipe requires no butter and only one egg. The cookies are cakey, soft, and delicious. The filling with yogurt, cream, and vanilla has a sense of lightness about it but no lack of flavor. Everyone who tasted one agreed that these do not taste like anything is missing. Another bonus is that this is a very good chilled cookie. I usually prefer cookies at room temperature, but these need to be refrigerated because of the filling. The fact that they’re chilled takes them in an ice cream sandwich direction which is a very good thing. Coming to think of it, they would probably be fantastic frozen.

They look decadent, and seem like a big serving of cookie, but they’re very light and nicely flavored without being too rich. So, make some whoopie pies because the name is ridiculous to say, they’re easy to make, and they’re amazing to eat.