This whoopie pie recipe turns two soft, cakey chocolate cookies and a fluffy marshmallow filling into one of the easiest treats you’ll ever pull off in a home kitchen.
I grew up thinking whoopie pies were some kind of magic trick, half cake, half cookie, held together with a filling that tastes like a cross between frosting and marshmallow fluff.
Once I actually made a batch myself, I realized the “magic” is really just a simple mix of pantry staples and a little patience while the cookies cool.
If you love easy, nostalgic desserts, this one belongs on your list right next to my Chocolate Chip Cookies.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Total Time | 32 minutes |
| Servings | 12 whoopie pies |
| Difficulty Level | Easy |
Why You’ll Love This Whoopie Pie Recipe
These cookies strike that perfect balance between cake and cookie, so you get a soft bite without any of the fuss of frosting a whole cake.
The filling comes together in one bowl with no candy thermometer required, and the whole batch is ready in well under an hour.
- Soft, cakey chocolate cookies with a tender crumb
- Classic marshmallow filling that is fluffy, not overly sweet
- No special equipment or advanced techniques needed
- Freezer friendly, so you can make a batch ahead for later
- A nostalgic treat that works for lunchboxes, potlucks, and bake sales
Another favorite: Red Velvet Cupcakes
Ingredients
You only need a handful of pantry staples for the cookies and a few more for the filling, and nothing here requires a special trip to a specialty store.
- All purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Vanilla extract
- Buttermilk
- Marshmallow fluff
- Powdered sugar
- Vegetable shortening
I picked up a few tricks for balancing sweetness while working on my Chocolate Scones, and they apply here too.
Kitchen Equipment Needed
Most of what you need is likely already in your kitchen, and a couple of small tools will make shaping and filling the cookies much easier.
- Baking sheets
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop
- Cooling rack
- Offset spatula
Read Also: Fudge Brownies Recipe
Recommended Products for This Recipe
These are a few tools I personally reach for whenever I make whoopie pies, based on years of testing this exact recipe in my own kitchen.
1. OXO Good Grips Medium Cookie Scoop
This scoop keeps every cookie the same size, which means your whoopie pies bake evenly and match up perfectly when you sandwich them together.
It also speeds up the whole scooping process considerably.
2. KitchenAid Stand Mixer
A stand mixer makes quick work of both the cookie dough and the marshmallow filling, and it whips the filling to a lighter, fluffier texture than mixing by hand ever could.
I consider mine essential for baking days.
3. USA Pan Bakeware Half Sheet Pan
These heavy duty pans distribute heat evenly, so the cookies bake at the same rate across the whole sheet without any scorched edges.
They have held up beautifully through years of regular baking in my kitchen.
4. Wilton Angled Icing Spatula
Spreading the marshmallow filling is so much easier with an angled spatula, since it lets you smooth the filling right to the edges without dragging or tearing the cookie.
This same care in choosing the right tools is what made my Red Velvet Cheesecake turn out so well.
Step-by-Step Instructions: How to Make Whoopie Pie
1. Prepare Your Baking Sheets and Oven
- Preheat your oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment paper so the cookies release easily once baked.
- Set the lined sheets aside while you make the batter.
2. Whisk the Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Make sure the cocoa powder is fully broken up with no clumps remaining.
- Set this dry mixture aside for later.
3. Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about 2 to 3 minutes, until light and fluffy.
- Scrape down the sides of the bowl as needed to make sure everything mixes evenly.
4. Add the Egg and Vanilla
- Beat in the egg and vanilla extract until fully combined.
- The mixture should look smooth and slightly lighter in color.
5. Alternate the Dry Ingredients and Buttermilk
- With the mixer on low speed, add the dry ingredient mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients.
- Mix just until each addition is incorporated, being careful not to overmix.
6. Scoop the Cookies
- Using a cookie scoop, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Aim for 24 evenly sized mounds so your cookies pair up neatly later.
7. Bake the Cookies
- Bake for 10 to 12 minutes, until the cookies spring back lightly when touched in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Allow the cookies to cool completely before filling, or the filling will melt.
8. Make the Marshmallow Filling
- In a large bowl, beat the marshmallow fluff, powdered sugar, and vegetable shortening together until smooth and fluffy, about 2 minutes.
- The filling should hold its shape when scooped with a spoon.
9. Assemble the Whoopie Pies
- Match the cooled cookies into pairs of similar size.
- Spread or pipe a generous layer of filling onto the flat side of one cookie in each pair.
- Top with the second cookie, flat side down, and press gently so the filling spreads to the edges.
You might also enjoy: No Bake Cheesecake
Tips for The Best Whoopie Pie
A few small details make the difference between good whoopie pies and truly great ones, and most of it comes down to patience and precision.
- Measure flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag
- Let the cookies cool completely before filling to prevent the filling from melting
- Use a cookie scoop so all your cookies bake to the same size and pair up evenly
- Do not overmix the batter once the flour is added, or the cookies can turn out dense
- Chill the filling for 10 minutes if it feels too soft to spread neatly
I use the same low and slow approach when baking my Pumpkin Cheesecake.
Serving Suggestions
Whoopie pies are perfectly happy on their own, but a few pairings can turn them into more of an occasion.
They also travel well, so they are an easy treat to pack for picnics, lunchboxes, or bake sales.
- A cold glass of milk for dunking
- A scoop of vanilla ice cream alongside for an extra indulgent dessert
- Hot coffee or espresso to balance the sweetness
- A dusting of powdered sugar for a simple, pretty presentation
Read Also: Chocolate Fudge Pie
Variations of Whoopie Pie
Once you have the base recipe down, it is easy to switch things up with different flavors and fillings depending on what you are in the mood for.
- Pumpkin whoopie pies with cream cheese filling for fall
- Red velvet cookies in place of chocolate for a festive look
- Peanut butter filling instead of marshmallow for a nuttier flavor
- Mini whoopie pies for a bite sized party treat
- Chocolate ganache filling for an extra rich version
My Chocolate Fudge uses that same deep cocoa flavor if you want to lean even further into chocolate.
Storage and Reheating
Whoopie pies store well, which makes them a great make ahead treat for gatherings or a stash of desserts for the week.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days
- Let them sit at room temperature for about 15 minutes before serving for the best texture
- Freeze unfilled cookies in a freezer safe bag for up to 3 months
- Thaw frozen cookies at room temperature before filling and serving
Another favorite: Fudge Stripe Cookies
Nutritional Facts
| Nutrition Per Whoopie Pie (approximate) | |
|---|---|
| Calories | 310 |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Carbohydrates | 44g |
| Sugar | 32g |
| Protein | 3g |
| Sodium | 190mg |
These values sit in a similar range to my Fudge Recipe, so plan portions accordingly if you are watching sugar intake.
Health Benefits of Key Ingredients
Whoopie pies are certainly a treat, but a few of the ingredients do offer some nutritional upside worth mentioning.
Cocoa powder in particular brings more to the table than just flavor.
- Cocoa powder contains flavanols that support healthy blood flow
- Buttermilk provides calcium and protein along with its tang
- Eggs contribute protein and important vitamins like B12
- Butter in moderation supplies fat soluble vitamins A and D
You might also enjoy: Pumpkin Brownies
FAQs About Whoopie Pie
1. What is the difference between a whoopie pie and a cookie?
A whoopie pie is technically two small, cake like cookies sandwiched around a sweet filling, usually marshmallow.
The cookies themselves are softer and more cake like in texture than a traditional cookie.
2. Can I make whoopie pies ahead of time?
Yes, you can bake the cookies a day or two in advance and store them in an airtight container at room temperature.
Fill them closer to serving time for the best texture.
3. Why are my whoopie pies flat instead of domed?
This usually happens if the butter was too soft or melted, or if the batter sat out too long before baking.
Keep your butter softened but still cool, and bake the batter soon after scooping.
4. Can I use frosting instead of marshmallow filling?
Absolutely, a classic vanilla buttercream or cream cheese frosting both work well in place of marshmallow filling.
Just make sure the frosting is thick enough to hold its shape between the cookies.
5. Do whoopie pies need to be refrigerated?
Because of the marshmallow filling, it is best to store them in the refrigerator, especially in warm weather.
Bring them to room temperature before serving so the filling softens back up.
I picked up a similar buttercream technique while developing my Strawberry Buttercream Frosting.
Whoopie Pie
Ingredients
- 2 cups All purpose flour 250g, spooned and leveled
- 1/2 cup Unsweetened cocoa powder 50g, sifted
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter 113g, softened
- 1 cup Granulated sugar 200g
- 1 Large egg room temperature
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk 240ml, room temperature
- 1 jar Marshmallow fluff about 7 oz or 200g
- 1/2 cup Powdered sugar 60g, sifted
- 1/2 cup Vegetable shortening 95g
Equipment
- Baking sheets
- Parchment paper
- Stand mixer or hand mixer
- Mixing bowls
- Cookie scoop Medium size recommended
- Cooling rack
- Offset spatula Angled icing spatula recommended
Method
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until no clumps remain.
- Beat softened butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy, scraping down the sides as needed.
- Beat in the egg and vanilla extract until smooth and slightly lighter in color.
- On low speed, add the dry ingredients in three additions, alternating with buttermilk, starting and ending with dry. Mix just until combined.
- Using a cookie scoop, drop 24 evenly sized mounds onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until cookies spring back when touched. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- Beat marshmallow fluff, powdered sugar, and vegetable shortening until smooth and fluffy, about 2 minutes.
- Match cookies into pairs. Spread or pipe filling onto the flat side of one cookie, top with the second, and press gently to spread to the edges.
Nutrition
Notes
- Measure flour by spooning it into the measuring cup and leveling it off to avoid dense cookies.
- Let the cookies cool completely before filling to prevent the filling from melting.
- Use a cookie scoop so all your cookies bake to the same size and pair up evenly.
- Do not overmix the batter once the flour is added, or the cookies can turn out dense.
- Chill the filling for 10 minutes if it feels too soft to spread neatly.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days.
- Freeze unfilled cookies in a freezer safe bag for up to 3 months.
- Let refrigerated whoopie pies sit at room temperature for about 15 minutes before serving for the best texture.
- For a variation, try pumpkin whoopie pies with cream cheese filling or add peanut butter to the filling.
- These travel well, making them perfect for lunchboxes, potlucks, and bake sales.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This whoopie pie recipe is proof that some of the best desserts come from the simplest ingredients.
Soft chocolate cookies and fluffy marshmallow filling never really go out of style.
I hope this batch becomes a regular in your kitchen the way it is in mine.
If you try it, I would love to hear how it turned out, so drop a comment below or share a photo with me.
Recommended:
- Cookies and Cream Pie
- Carrot Cake Cupcakes
- Peppermint Chocolate Chip Cookies
- Banana Cream Pie
- Hot Fudge Sundae
