Maine Whoopie Pies the Way It Should Be
Indulge in a taste of classic New England with "Maine Whoopie Pies the Way It Should Be," a delightful dessert that perfectly combines soft, chocolatey cake-like cookies with a fluffy marshmallow cream filling. This timeless recipe features rich cocoa paired with a hint of vanilla for the ultimate nostalgic flavor. The filling, made from marshmallow creme and confectioners' sugar, strikes the perfect balance of sweetness, while the pillowy cookies stay tender and moist. Ready in under 40 minutes, these whoopie pies are an ideal treat for bake sales, celebrations, or casual snacking. Perfectly portable and easy to make, this recipe captures the authentic charm of Maine’s favorite dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 1 Egg
- 2 teaspoons Vanilla extract
- 1 cups Whole milk
- 0.5 cups Vegetable shortening
- 2 cups Confectioner's sugar
- 1.5 cups Marshmallow creme
Instructions
Preheat the 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, and salt. Set aside.
Using a stand mixer or handheld electric mixer, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Reduce the mixer speed to low and alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Use a small cookie scoop or two spoons to drop heaping tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 8-10 minutes, or until the cookies are set and spring back when lightly pressed. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
To make the filling, beat the vegetable shortening, confectioner's sugar, and marshmallow creme together in a large bowl on medium speed. Continue beating until fluffy and smooth, about 2-3 minutes.
Once the cookies are fully cooled, spread a heaping tablespoon of filling onto the flat side of one cookie. Place a second cookie, flat-side down, on top to sandwich the filling. Press gently to adhere.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.2 g | 27% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 66.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 246 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.
