Very Yummy Whoopie Pies
Indulge in the delightful nostalgia of homemade "Very Yummy Whoopie Pies," a timeless dessert that’s sure to please kids and adults alike. These soft, chocolatey sandwich cookies boast a rich cocoa flavor and pillowy texture, perfectly complemented by a luscious marshmallow and buttercream filling. Made with pantry staples like all-purpose flour, cocoa powder, and vanilla extract, this recipe is easy to whip up in just 30 minutes. The cookies bake to perfection in under 10 minutes, and the creamy filling, a dreamy blend of marshmallow fluff and powdered sugar, comes together in a snap. Perfect for lunchboxes, parties, or anytime sweet cravings strike, these classic whoopie pies are a crowd-pleaser that will have everyone asking for seconds. Whether you enjoy them fresh or store them for later, these whoopie pies are guaranteed to bring smiles with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 1 Large eggs
- 1 teaspoons Vanilla extract
- 1 cups Whole milk
- 1.5 cups Marshmallow fluff
- 0.5 cups Unsalted butter (softened, for filling)
- 1 cups Powdered sugar
- 1 teaspoons Vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together 1/2 cup of softened butter and granulated sugar using a hand mixer or stand mixer, until light and fluffy.
Add the egg and 1 teaspoon of vanilla extract to the butter mixture, then continue to beat until well combined.
Alternately add the flour mixture and milk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Using a tablespoon or small cookie scoop, drop rounded dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set and spring back lightly when touched. Let cookies cool completely on a wire rack.
To make the filling, beat together 1/2 cup softened butter and powdered sugar in a mixing bowl until smooth and fluffy.
Add the marshmallow fluff and 1 teaspoon of vanilla extract to the butter-sugar mixture. Beat until the filling is creamy and well combined.
Once cookies are cool, spread a generous amount of filling onto the flat side of one cookie, then sandwich it together with the flat side of a second cookie.
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 |
5690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.3 g | 302% | |
| Saturated Fat | 144.4 g | 722% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 924.5 g | 336% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 548.5 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 628 mg | 48% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 3469 mg | 74% | |
*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.
