This is my “Italian version” of Whoopie Pies. Both New England, particularly Maine, and Pennsylvania Dutch claim Whoopie Pies, those chocolate cookies with creamy frosting sandwiched between.


Yield: 8-10 servings



  • 1/2 C. (115 g) butter
  • 1 C. (250 g) sugar
  • 1 egg
  • 1/2 C. (3.5 oz.,/90 g) unsweetened cocoa powder
  • 2 C. (250 g) flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 1 C. (250 ml) milk
  • 1 C. (250 ml) Nutella or peanut butter



1. In a large bowl, cream together the butter, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
2. Combine the vanilla and milk in a measuring cup.
3. Add the dry ingredients to the butter mixture, alternating with the milk mixture; beat until smooth.
4. Drop about 1/4 C. batter onto lightly greased cookie sheets. With the back of a spoon, spread batter into 3-inch (7 cm.) circles, leaving approximately 5 inches (13 cm.) between each cookie. Bake 15 minutes at 350° F (180° C) or until the dough bounces back when touched lightly with your finger. Remove from oven and let cool completely on a wire rack.
6. Spread 1-2 T. Nutella on the flat bottom of a cookie; top with another cookie to make a “sandwich.” Wrap each one in plastic wrap for your picnic, or lay them in a single layer on a platter. Do not stack them unwrapped on top of each other as they stick together.
7. If you don’t plan to eat them today, freeze them to keep them fresh.


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