Amish Chocolate Whoopie Pies

My Mom’s Amish Chocolate Whoopie Pies (or gobs if you wish) are hands down the best! These Whoopie pies were a favorite treat of ours while growing up Amish and then Mennonite. These Whoopie Pies were made for fund raisers, Holiday parties and more! Soft cake-like cookies encase a melt-in-your mouth homemade frosting or Peanut Butter frosting (click on the links for recipes), making a goodie you will want more and more of! See below the recipe for photos and notes.

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Amish Chocolate Whoopie pies

Amish Chocolate Whoopie Pies

A family recipe that has been passed on from my Amish Relatives. These Whoopie Pies are soft and chocolatey with a smooth and creamy filling!
4.34 from 12 votes
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine Amish
Servings 3 dozen


  • Mixing bowl (linked below)
  • measuring cups (linked below)
  • baking sheets (linked below)


  • 4 1/4 cups all purpose flour *see note below.
  • 1/2 cup cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 large eggs
  • 1 cup sour milk or buttermilk *see substitutions below
  • 1 cup oil vegetable, olive oil or canola
  • 2 teaspoons vanilla extract
  • 1 cup hot water

Filling Options:


Preheat oven to 400:

  • Combine the flour, sugar, cocoa powder, and baking soda in a medium sized bowl. In a separate bowl, beat the eggs and add oil, sour milk, and vanilla extract. Stir to combine and then stir in the hot water. Gradually add the dry ingredients into the wet ingredients, stirring well after each addition
  • Drop the whoopie pie batter by teaspoon onto greased cookie sheets and bake in the preheated oven for 7-10 minutes until the tops are dry and spring back to touch.
  • Cool the whoopie pies then frost with whoopie pie frosting (link to my Homemade Amish Whoopie Pie frosting below.) and enjoy! Keep scrolling for photos and notes.


To sour your milk you can also remove a tablespoon of milk from one cup of milk and replace it with one tablespoon of distilled vinegar. Stir the milk and let it set for ten minutes, then it is ready to use. 
If the whoopie pie batter spreads too much while being baked you can add another 1/4-1/2 cup flour to the batter. The batter should be thicker than cake batter but thinner than cookie dough. 
Keyword Chocolate, Whoopie Pies, Amish
Tried this recipe?Let us know how it was!

Homemade Amish Whoopie Pie Frosting:

If you love chocolate whoopie pies with peanut butter frosting you can try the frosting linked below!

Amish Peanut butter Whoopie pie filling

Equipment needed for this recipe:

  • Metal Mixing bowls I love my metal mixing bowls because they are so sturdy and tough! I recommend investing in a good mixing bowl if you are starting off your baking journey or need an upgrade.
  • Measuring cups Once again I’m recommending metal, we grew up using metal mixing cups and it is definitely my most used kitchen tool.
  • Baking sheets A good baking sheet is crucial for getting an even bake on cookies or whoopie pies. I also use my baking sheets for bacon, pizza and so much more.

If you love Amish Cookies Check out this list of our favorites below!

  1. Amish Pumpkin Whoopie Pies
  2. Amish Chocolate chip cookies
  3. Amish Sand Tarts
  4. Amish Sugar Cookies
  5. Amish Chunky M&M Cookies GF

Ingredients needed minus the hot water.


You can use buttermilk instead of sour milk if you prefer. If you do not have buttermilk on hand you can also “sour” your milk by taking 1 cup milk minus 1 tablespoon and stirring 1 tablespoon of distilled white vinegar into the milk.

Step 1: Combine dry ingredients and wet ingredients separately, then add the dry ingredients to the wet ingredients in portions while stirring between each addition.

To keep the baking soda from over-activating with the addition of hot water, it is best to bake the whoopie pies immediately after mixing. Several tips for getting these gobs in and out of the oven quickly are to use a spare baking sheet that you can fill while the remaining sheets are full and in the oven. I also like to preheat my oven while mixing the ingredients so that there is no extra wait time.


The batter for these whoopie pies is a cross between cake batter and cookie dough. If the batter is too runny and will not hold it’s shape on the cookie sheet, then you may need to add another 1/2 cup (give or take) of flour to the batter. These Whoopie pies do flatten as they bake and the final result should be somewhat thin.

Step 2-3: Drop the Whoopie pie batter onto cookie sheets using a teaspoon or a 1 inch cookie scoop. Bake until the tops are dry but be sure not to over-bake them! Frost with your favorite butter cream or with my Homemade Whoopie Pie Frosting.


I prefer to wrap my whoopie pies with cling film to keep them from sticking to each other in the container. Personally, I enjoy holding a whoopie pie wrapped in plastic as it reduces mess (yes, I’m a slight neat freak). You can also store these Whoopie Pies in an airtight container and they can be frozen for several months.

Feel free to pin this recipe for later (Pinterest icon below) and show off your creations by tagging me on Instagram at thismom.cooks (Marilyn Peight). Thank you for your support!!

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