I've gotten behind in my cookie swap recipes due to having spent time with my little sister who is home on break from college. However, I am really excited to share my cream-filled cookie recipe with you guys, as these whoopie pies are a real treat! On a side note, you can make whoopie pies of different flavors: chocolate, pumpkin and oatmeal being the most common. But it's very versatile, so you could really do a lot of experimenting with them if you felt like being creative. I, for instance, would love to make some maple or butter pecan whoopie pies someday! The recipe I am sharing is that of a Mennonite bakery which is well-known in my little corner of the world for their breads and sweet treats. Whoopie pies are just one of the many baked goodies that line their store shelves, and the recipe itself is for a rather large quantity of pies, so it may be that you will want to scale-down the ingredient proportions to fit your own baking needs. 
1 1/2 c. margarine
3 c. granulated sugar
3 eggs
2 tsp. vanilla
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2/3 c. cocoa
2 1/4 c. buttermilk
5 1/2 c. flour
Cream margarine and sugar. Blend in eggs, vanilla, salt, soda and cocoa. Add flour and buttermilk separately, mixing after each addition. Chill dough at least 1 hr. Drop onto greased cookie sheet by rounded tablespoonfulls. Make cookies equal in size. Bake for 8-10 minutes in moderate oven (about 350 degrees). Cookies should be nice and rounded. After cookies have cooled, place a scoop of filling between two cookies, and wrap individually in plastic wrap for storing. Makes 42 whoopie pies.
Filling:
1 c. margarine
8 oz. softened cream cheese
2 tsp. vanilla
4 T. flour
3-4 c. powdered sugar
2 T. milk
Beat margarine and cream cheese together. Add remaining ingredients and beat until light and fluffy.
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| Whoopie pies make for a special treat |
Now those look A.Maz.Ing!!
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