Homemade Whoopie Pies
Indulge in the nostalgic charm of homemade whoopie pies, the ultimate treat for chocolate and marshmallow lovers! These classic handheld desserts feature pillowy, cocoa-rich cakes paired with a luscious marshmallow cream filling that’s perfectly sweet and fluffy. Made with pantry staples like unsweetened cocoa powder, all-purpose flour, and vanilla extract, this recipe results in soft, domed cookies that sandwich a dreamy layer of marshmallow fluff enhanced with powdered sugar and butter. Perfect for celebrations or an everyday sweet craving, these whoopie pies come together with just 30 minutes of prep time. Serve them fresh or store for later—either way, their melt-in-your-mouth texture and delightful balance of flavors will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1.5 cups Marshmallow fluff
- 1.25 cups Powdered sugar
- 0.5 cup Unsalted butter (softened, for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
Add the egg and vanilla extract to the butter and sugar mixture and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Using a spoon or cookie scoop, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Each cookie should have a uniform, domed shape.
Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and a toothpick inserted into the center comes out clean. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the filling. In a mixing bowl, beat the softened butter with an electric mixer until creamy.
Add the marshmallow fluff, powdered sugar, and vanilla extract to the butter, and continue beating until light and fluffy. This should take about 2-3 minutes.
To assemble the whoopie pies, spread or pipe about 2 tablespoons of the filling onto the flat side of one cookie. Place another cookie flat side down on the filling to create a sandwich. Repeat with the remaining cookies and filling.
Serve immediately, or store in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 59.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
