Name: Whoopie Pie Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/4 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 cup buttermilk; 1/2 cup unsalted butter, softened; 1 cup powdered sugar; 1 1/2 cups marshmallow creme (like Fluff); 1 teaspoon vanilla extract; Pinch of salt

Description

These classic Whoopie Pies are made with soft, cakey chocolate cookies sandwiched around a fluffy marshmallow or vanilla cream filling. They’re fun, nostalgic, and totally delicious—perfect for bake sales, holidays, or anytime you want a handheld dessert that feels a little extra special.

Ingredients

For the chocolate cakes:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk

For the classic marshmallow filling:

1/2 cup unsalted butter, softened
1 cup powdered sugar
1 1/2 cups marshmallow creme (like Fluff)
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Make the chocolate cakes: In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla, and beat until combined.
Add the dry ingredients in three parts, alternating with the buttermilk. Mix just until combined—don’t overmix.
Drop rounded tablespoons of batter (or use a small cookie scoop) onto the prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes or until the tops spring back when lightly touched. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Make the filling: Beat the butter until smooth. Add powdered sugar, marshmallow creme, vanilla, and salt. Beat until light and fluffy.
Once cakes are cool, spread or pipe filling on the flat side of half the cookies. Top with the other halves to create sandwiches.

Notes

For a fluffier filling, chill it for 15–20 minutes before assembling.
Store whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
You can use a cream cheese filling or chocolate ganache as a variation!