Kid Safe Whoopie Pies
Soft, chocolatey, and perfectly sized for little hands, these Kid Safe Whoopie Pies are the ultimate family-friendly treat! Made with simple pantry staples like cocoa powder, marshmallow creme, and vanilla extract, this oven-baked dessert is a fun and easy way to satisfy your sweet tooth. The light, fluffy cookies have a rich chocolate flavor, while the creamy marshmallow filling adds a delightful touch of sweetness without being overly sugary—perfect for kids and adults alike. Ready in under 30 minutes, these homemade whoopie pies are ideal for classroom treats, birthday parties, or afternoon snack time. Plus, they’re easy to make and customizable, so you can get the kids involved for extra fun in the kitchen!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 jar (7 ounces) Marshmallow creme
- 1 cup Powdered sugar
- 0.5 cup Unsalted butter (softened)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Using a tablespoon or small cookie scoop, drop dollops of batter onto the prepared baking sheets, spaced about 2 inches apart. Slightly flatten each dollop with the back of a spoon if necessary.
Bake for 8-10 minutes, or until the tops are set and spring back when lightly touched. Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
To prepare the filling, beat the marshmallow creme, powdered sugar, softened butter, and vanilla extract together in a medium mixing bowl until the mixture is smooth and fluffy.
Pair the cooled cookies by size. Spread about 1-2 tablespoons of the filling onto the flat side of one cookie, then top it with another cookie 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 two days.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 58.7 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 352 mg | 7% | |
*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.
