Whoopie Pies Recipe
American · Dessert · 32 min total
Classic American whoopie pies feature soft, cake-like chocolate cookies sandwiched with a creamy marshmallow filling. This recipe yields perfectly tender pies with a nostalgic flavor.
20
min prep
min prep
12
min cook
min cook
12
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup marshmallow creme
- 1/2 cup vegetable shortening
- 1 cup confectioners' sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy. Add egg and vanilla; beat well.
- Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture, beating just until combined.
- Drop batter by heaping tablespoons (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10-12 minutes, until tops spring back when lightly touched. Cool on pans for 5 minutes, then transfer to wire racks to cool completely.
- For filling: In a medium bowl, beat marshmallow creme, shortening, and confectioners' sugar until smooth and fluffy.
- Spread about 1 tablespoon filling on flat side of one cookie; top with another cookie, flat side down. Repeat with remaining cookies and filling.
- Store in an airtight container at room temperature for up to 3 days.
Tips
- For a richer flavor, use Dutch-process cocoa powder.
- If buttermilk is unavailable, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
- Whoopie pies can be frozen (without filling) for up to 2 months; thaw and fill before serving.
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