Whoopie Pies Another One
Indulge in the ultimate nostalgic treat with "Whoopie Pies Another One," a heavenly combination of soft, chocolatey cookies and luscious marshmallow creme filling. These decadent sandwich cookies feature rich cocoa powder, tangy buttermilk, and a touch of vanilla for depth of flavor. The fluffy homemade filling, made with marshmallow creme and powdered sugar, adds the perfect sweet contrast to the tender cookies. With just 30 minutes of prep time and a quick bake, these whoopie pies are easy to make and perfect for any occasion—from birthday parties to casual dessert cravings. Serve them fresh or store them for a grab-and-go treat later. This is comfort baking at its finest!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 0.75 cup cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 whole large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1.5 cups marshmallow creme
- 0.5 cup unsalted butter, softened
- 1 cup powdered sugar
- 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, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until incorporated. Do not overmix.
Using a medium cookie scoop or two spoons, drop rounded tablespoons of batter onto the prepared baking sheets, leaving 2 inches of space between each mound.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and a toothpick inserted into the center of one comes out clean.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
To prepare the filling, beat the marshmallow creme and softened butter in a medium bowl until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
Once the cookies have cooled completely, spread a generous amount of filling on the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
5430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 972.6 g | 354% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 669.2 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 544 mg | 42% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1790 mg | 38% | |
*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.
