Whoopie Pie
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. The magic is really just a simple mix of pantry staples and a little patience while the cookies cool.
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
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
For the Marshmallow Filling
- 1 jar Marshmallow fluff about 7 oz or 200g
- 1/2 cup Powdered sugar 60g, sifted
- 1/2 cup Vegetable shortening 95g
Instructions
- 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.
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.
Nutrition
Serving: 1whoopie pieCalories: 310kcalCarbohydrates: 44gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 25mgSodium: 190mgFiber: 2gSugar: 32gVitamin A: 4IUCalcium: 2mgIron: 6mg
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