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Vanilla Whoopie Pies

Vanilla Whoopie Pies

iamwinfred
Soft, cake-like cookies sandwiched around a cloud of fluffy vanilla filling, these vanilla whoopie pies are the perfect cross between a cupcake and a cookie. Made with pantry staples in under an hour, they are guaranteed to disappear fast from any dessert table. The cookies stay soft for days and the filling holds its shape without being overly sweet, making them an impressive yet easy treat for lunchboxes, potlucks, and holidays.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 whoopie pies
Calories 320 kcal

Equipment

  • Stand mixer or a hand mixer
  • Two large mixing bowls
  • Cookie scoop spring-loaded for even sizing
  • Baking sheets two large
  • Parchment paper
  • Wire cooling rack
  • Piping bag or a zip top bag with the corner snipped off

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 1 cup buttermilk
  • 1/4 cup vegetable oil

For the Vanilla Filling

  • 1 cup unsalted butter softened
  • 1 jar (7 ounces) Marshmallow Creme also known as marshmallow fluff
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 to 2 tablespoons heavy cream only if needed for consistency

Instructions
 

  • Preheat oven to 350°F and line two large baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well combined. Set aside.
  • In a stand mixer, beat softened butter and granulated sugar on medium speed for 2-3 minutes until pale and fluffy. Scrape down the bowl.
  • Add the egg and mix until combined, then mix in the vanilla extract. With the mixer on low, slowly stream in the buttermilk and vegetable oil until smooth.
  • With the mixer on low, add the flour mixture in two additions, mixing just until no streaks of flour remain. Batter should be thick and glossy.
  • Use a cookie scoop to drop rounded mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake one sheet at a time for 10-12 minutes until tops spring back.
  • Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20-30 minutes).
  • Beat softened butter in a clean bowl until creamy. Add marshmallow creme and beat until fluffy. Gradually add powdered sugar, then mix in vanilla and salt. Whip on medium-high for 2 minutes. Add cream if needed for piping consistency.
  • Match cooled cookies in pairs. Pipe a generous mound of filling onto the flat side of one cookie, top with the second cookie, and gently press until filling spreads to the edges.

Notes

  • Bring butter and egg to room temperature before starting for proper creaming.
  • Measure flour by spooning into the measuring cup and leveling it off, not scooping directly from the bag.
  • Match cookies by size before filling for neat, even whoopie pies.
  • Chill the filling for 10 minutes if your kitchen is warm and it feels too soft to pipe.
  • Use a small offset spatula instead of a piping bag for a more rustic, homemade look.
  • Store unfilled cookies in a single layer in the freezer for up to two months; thaw before filling.
  • Assembled whoopie pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • For a cream cheese filling variation, beat in 4 ounces of softened cream cheese.
  • Add a teaspoon of almond extract to the cookie batter for a subtle bakery-style flavor.

Nutrition

Serving: 1whoopie pieCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 9gSodium: 190mgSugar: 30g
Keyword soft cookies, vanilla filling, vanilla whoopie pies, whoopie pie recipe
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