These classic chocolate whoopie pies are worth every minute of the time it takes to bake and assemble. The creamy marshmallow-based filling is sandwiched between soft, cake-like chocolate cookies, making them an irresistible treat that is sure to please.
You might want to make a double batch of these delicious sweets for a last minute dessert or gift. Freeze the extra dozen whoopie pies and enjoy one whenever you need a chocolate fix. Whoopie pies are great for birthday parties, Valentine's Day, family gatherings, lunchbox treats, and just plain snacking.
- For the Cookies:
- 2 1/4 cups flour (10 ounces)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup shortening (4 ounces)
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk
- For the Filling:
- 1 cup shortening (8 ounces)
- 2 cups confectioners' sugar (about 7 ounces)
- 7 1/2 ounces Marshmallow Fluff (or similar marshmallow in a jar)
- 2 teaspoons vanilla extract
- Dash salt
Note: while there are multiple steps to this recipe, the instructions are broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Cookies
Gather the ingredients.
Sift the flour, cocoa powder, baking soda, and salt together into a bowl. Set aside.
In the mixing bowl of an electric mixer, beat the shortening and granulated sugar together for about 3 minutes, or until light and fluffy.
Add the egg and vanilla, then continue to beat until blended.
Add about one-third each of the flour mixture and buttermilk; beat until blended. Add another one-third of the flour mixture and the remaining buttermilk; beat until blended. Add the remaining flour mixture and beat until blended. Cover the bowl, then chill the batter for 1 to 2 hours.
Preheat the oven to 350 F and line 2 large baking sheets with parchment paper. Scoop mounds of batter—about 1 1/2 tablespoons for each cookie—onto the parchment paper, leaving about 2 inches between them.
Bake the cookies for about 12 minutes, or just until firm. Remove the pan to a rack and let the cookies cool while you prepare the filling.
Prepare the Marshmallow Filling and Assemble
Gather the filling ingredients.
In the mixing bowl of an electric mixer, beat the shortening and confectioners' sugar until light and fluffy.
Add the marshmallow fluff, vanilla extract, and salt to the bowl; beat until fluffy.
To assemble the whoopie pies, spread or pipe the marshmallow filling onto the flat side of a cookie. Top with another cookie, flat-side down. Repeat with the remaining cookies and filling.
How to Store and Freeze
- Wrap the individual whoopie pies in plastic wrap and place them in an airtight container. Store them in the refrigerator for up to 5 days. Alternatively, stack them in a container separated by sheets of wax paper.
- To freeze, place the assembled whoopie pies on a baking sheet and freeze until solid. Wrap them in plastic wrap and transfer them to an airtight container or large freezer bag. Freeze for up to 3 months.
- Depending on the brand, a small jar of marshmallow weighs about 7 to 7 1/2 ounces—about 2 1/2 cups if measuring from a larger jar.
- Chilling the batter helps keep the cookies from spreading. If you don't mind a slightly flatter cookie, you may skip the chilling step.
- A 1 1/2-tablespoon scoop will make about 12 whoopie pies. Use a 1-tablespoon cookie scoop to make about 16 to 18 smaller whoopie pies or a 2-tablespoon scoop for about 9 large whoopie pies.
- Instead of marshmallow filling, fill the whoopie pies with cream cheese frosting or basic buttercream.
- For a less sweet filling, use 1 1/2 cups of confectioners' sugar.
- Fill the chocolate cookies with fluffy store-bought frosting.
- Fill the cookies with a different flavor, such as chocolate, malted milk, or caramel.
Can You Use a Cake Mix to Make the Cookies?
Absolutely! Make the cake batter with a 15.25-ounce, 1/2 cup of melted butter, 1/2 cup of water, and 3 large eggs. Bake at 375 F for about 8 to 10 minutes, or until they are firm.
What Can I Use Instead of Buttermilk?
For a buttermilk substitute, measure 1 tablespoon of white vinegar or lemon juice into a 1-cup fluid measuring cup, and then add milk to the 1-cup line.