Chocolate Egg Nog Whoopie Pies

Chocolate Egg Nog Whoopie Pies Recipe

The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”

I’ve never made Whoopie Pies before. I’m not sure they’re a big thing in Utah. At least they weren’t at my house growing up. However, people often searched my site looking for a Whoopie Pie recipe, so baking them has been on my to do list. I was excited when Whoopie Pies was the Daring Bakers December challenge so it finally gave me the nudge I needed to give them a try.

Making Chocolate Egg Nog Whoopie Pies

Whoopie pies are super easy to make. The dough comes together quickly. Then you just scoop the dough on to cookie sheets; bake them, let them cool and fill them with a marshmallow creme filling. I decided to use an easy to make, fat free, 7 minute icing for my filling instead of the marshmallow creme filling in the original recipe.

My plan was to make traditional chocolate whoopie pies, but when I opened the fridge, I had to pick up the egg nog to move it out of the way to get the milk. That’s when I decided egg nog would make a great addition to the whoopie pie recipe. The egg nog spiced up the whoopie pies just a little bit and gave them a holiday flair, but if you’re not an egg nog fan just use milk instead.

Chocolate Egg Nog Whoopie Pies

Yield: 12 large whoopie pies

Chocolate Egg Nog Whoopie Pies


  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup Dutch-process cocoa, sifted
  • 2 1/3 cups unbleached all-purpose flour
  • 1 cup egg nog
  • 7 Minute Icing
  • 3/4 cup sugar
  • 3 tablespoons cold water
  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • pinch of salt
  • 1/2 teaspoon vanilla


Preheat oven to 350°. Line two cookie sheets with parchment or silpat liners.

In a large mixing bowl, beat together the butter, brown sugar, baking powder, baking soda, salt, and vanilla until creamy. Add the egg and beat until smooth. Add the cocoa, mix to combine.

Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and bottom of the bowl, and beat again briefly.

Drop the dough by the 1/4-cupful (I used a #16 ice cream scoop) onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread.

Bake the cakes in a preheated moderate oven for 15 to 16 minutes, until they're set and starting to firm up. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

7 minute Icing

In the top of a double boiler, combine the sugar, water, egg whites, cream of tartar, and a pinch of salt. Beat with an electric mixer at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn't touch the water). Beating at high speed, cook the frosting for about 7 minutes, or until it's stiff and glossy. Remove it from the heat, add the vanilla, and beat an additional 2 minutes.


Recipe adapted from King Arthur Flour

Visit the Daring Kitchen to see all the Whoopie Pie flavors the Daring Bakers baked up this month.

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    Leave a Comment:

    • says

      Hi Celleste – cream of tartar helps stabilize and give more volume to beaten egg whites. There isn’t really a substitution. You can just omit it if you don’t want to buy it. It’s available in the spice section.

  1. says

    What an excellent way to use up that egg nog! And…just wanted to tell you that your blog came up during conversation at Christmas. My sister found your site and said how much she liked your recipes and voice. Happy New Year to you, Barbara!

  2. says

    I think these are the most perfect whoopie pies I’ve ever seen! Great idea to use eggnog in the batter.

    PS – Your almond toffee bars were part of the inspiration for some extremely delicious almond-roca shortbread bars I made recently, so thanks for that recipe!

  3. Dalila G. says

    WTG Barbara!
    Your Whoopie”s look very good! Not bad for a first time out.
    Will you keep making these sweet little beauties?
    I plan on keeping your recipe, we like Whoopie Pies in this house.
    Have a nice day!

  4. says

    I love inspiration like that and I’m sure I’d love them. The whoopie pie is one of the state desserts of Maine and my mother (and everyone else’s mother) made them often. Never had them with eggnog though! Brilliant idea for the holidays.

  5. Carol says

    A Whoopie Pie Challege? I bet my son In law Ray would sign up to try one of each. That’s his FAVORITE cookie….in fact I just made mini ones for the Christmas cookie tray I brought up there on Wednesday. I grew up with my Mom making these-they’re pretty popular in New England.

    So what did you think? Are you a fan?

    Yours look delicious Barbara—and I have eggnog and plenty of all the other ingredients…….uh oh…….I’m gonna avoid the scale for at least 3 months after the holidays……sigh…………