Whoopie Pie Recipe

The ultimate Whoopie Pies – perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow fluff whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!

Do you have a weakness for chocolate? Also try my favorite Chocolate Cake, this irresistible Edible Chocolate Cookie Dough (with two other flavor options) and my go-to Brownies. February is national chocolate lovers month after all so we’d better celebrate.

You’ll find a many variations of this New England and Pennsylvania favorite. But the most common chocolate version you’ll find online seems to be a butter based cookie.

This in my opinion creates more of a dense and dry cookie, but for whoopie pies I’m all about keeping them light and fluffy (that classic Amish style). So I go with a vegetable oil and water based batter, just like a classic chocolate cake which these cookies are mimicking.

And traditional filling is usually made up of raw egg whites (which I’m fine eating myself but not comfortable serving to other people) and shortening (which I’m not a fan of altogether). So I instead I go with a store-bought marshmallow fluff and butter to build up the flavor and texture of the filling.

What do these Whoopie Pies taste like? Well of course chocolate cake, or something similar to a Ding Dong but obviously a hundred times better!

They’re rich and deeply chocolatey, they’re perfectly moist and that fluffy marshmallow whoopie pie filling keeps that light as air texture going throughout.

These are such a dreamy, easy to make sandwich cookie you’ll get requests for time and time again!

Whoopie Pie Recipe

Refer to above post for more filling ideas!

Prep: 30min

Total: 42min

Yield: 12

Ingredients:

• 1 and 3/4 cups (250g) all-purpose flour
• 2/3 cup (65g) unsweetened cocoa powder
• 1 and 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar (or brown sugar)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk, room temperature
• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 2 cups Marshmallow Fluff
• 1 cup (115 g/4 oz.) powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt

Instruction:

1. Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
3. Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
4. Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
5. Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
6. Store in the fridge, well covered, for up to a week. Serve at room temperature.

Whoopie Pies

The ultimate Whoopie Pies – perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!

Prep: 30min

Total: 48min

Serving Size: 1 serving

Nutrition Facts: calories 383 kcal, Carbohydrate 56 g, Protein 2 g, Fat 18 g, Saturated Fat 12 g, Cholesterol 39 mg, Sodium 200 mg, Fiber 1 g, Sugar 38 g, servingSize 1 serving

Ingredients:

• 2 cups (283g) unbleached all-purpose flour* ((scoop and level to measure))
• 1/2 cup (45g) unsweetened cocoa powder ((scoop and level to measure))
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup packed (200g) light brown brown sugar, (break up any clumps)
• 1/2 cup (120ml) buttermilk ((no buttermilk substitutes!))
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 cup (120ml) hot water
• 8 Tbsp (113g) salted butter, (at room temperature)
• 6 Tbsp (85g) unsalted butter, (at room temperature)
• 2 1/4 cups (270g) powdered sugar
• 1 tsp vanilla extract
• 10 oz. marshmallow fluff ((aka marshmallow creme, about one and half 7 oz. jars))

Instruction:

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2. {‘@type’: ‘HowToStep’, ‘text’: ‘In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.’, ‘name’: ‘In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.’, ‘name’: ‘In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.’, ‘name’: ‘Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.’, ‘name’: ‘Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 – 10 minutes total.’, ‘name’: ‘Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 – 10 minutes total.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 – 10 minutes.’, ‘name’: ‘Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 – 10 minutes.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-0-6’}
8. {‘@type’: ‘HowToSection’, ‘name’: ‘For the filling’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.’, ‘name’: ‘In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.’, ‘name’: ‘Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.’, ‘name’: ‘Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.’, ‘name’: ‘Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.’, ‘name’: ‘Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.’, ‘url’: ‘https://www.cookingclassy.com/whoopie-pies/#wprm-recipe-50891-step-1-4’}]}

Delicious Whoopie Pies Recipe

FAQ

What is whoopie pie filling made of?

What is the difference between Maine and Pennsylvania whoopie pie?

What can I use instead of a whoopie pie pan?

Why are whoopie pies called whoopie pies?