Chocolate Whoopie Pies
Soft, cake-like chocolate cookies sandwiching a fluffy marshmallow cream filling. These hand-held treats are a classic New England and Amish country favorite, perfect for lunchboxes, bake sales, or an anytime sweet indulgence.
For 8 servings
- prep
Preheat oven and prepare baking sheets.
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- mix
Whisk the dry ingredients.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- mix · ~4 min
Cream butter and sugar.
1.In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (2-3 min).2.Add the egg and vanilla extract, beating until fully incorporated (1 min).TIPScrape down the sides of the bowl with a spatula to ensure even mixing. - mix · ~2 min
Alternate adding dry ingredients and milk.
1.With the mixer on low, add half of the dry ingredients and mix until just combined.2.Pour in all of the milk and mix until smooth.3.Add the remaining dry ingredients and mix just until no streaks of flour remain.TIPDon't overmix the batter; it can make the cakes tough instead of tender. - bake · ~10 min
Scoop and bake the cakes.
1.Using a cookie scoop or spoon, drop 16 rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.2.Bake one sheet at a time on the middle rack for 8 to 10 minutes, until the tops spring back when gently pressed.3.Transfer the cakes to a wire rack to cool completely.TIPTry to make the mounds as uniform in size as possible so they match up well when sandwiched. - mix · ~3 min
Make the marshmallow filling.
1.In a clean bowl, beat the softened butter until smooth and creamy.2.Add the marshmallow fluff, sifted powdered sugar, and vanilla extract.3.Beat on medium-high speed until the filling is light, fluffy, and smooth (2-3 minutes).TIPIf the filling is too stiff to spread easily, beat in 1 teaspoon of milk at a time until it reaches a spreadable consistency. - assemble · ~5 min
Assemble the whoopie pies.
1.Flip half of the cooled cakes over so the flat bottom faces up.2.Spread or pipe a generous dollop of filling onto the center of each flipped cake.3.Top with the remaining cakes, pressing down gently to push the filling to the edges. - rest · ~15 min
Let the whoopie pies set before serving.
Allow the assembled whoopie pies to rest at room temperature for about 15 minutes. This helps the filling firm up slightly so the pies hold together when eaten.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Scoop identical-size mounds using a #40 cookie scoop for perfectly matched halves.
- 2Cool cakes completely before filling, or the marshmallow cream will melt and slide off.
- 3For a neater finish, pipe the filling with a star tip or a zip-top bag with the corner snipped.
- 4Store assembled whoopie pies in an airtight container at room temperature for up to 3 days.
- 5If the filling is too stiff, beat in 1 teaspoon of milk at a time until spreadable.
- 6To freeze, wrap each assembled pie individually in plastic wrap, then freeze for up to 1 month.
Adapt it for your goals.
Peppermint-Chocolate
Add 1/4 teaspoon peppermint extract to the batter and a drop of pink food coloring to the filling for a festive holiday twist.
High ProteinHigh-Protein
Replace 1/4 cup of the all-purpose flour with vanilla or chocolate protein powder to boost protein content while keeping the texture soft.
Gluten FreeGluten-Free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend; add 1/4 teaspoon xanthan gum if the blend doesn't contain it, and bake as directed.
VeganVegan
Use plant-based butter, flax egg (1 tbsp ground flax + 3 tbsp water), oat milk, and vegan marshmallow fluff for a fully dairy-free and egg-free version.
Why this is on our healthy list.
Contains Antioxidants
Unsweetened cocoa powder is rich in flavonoids, plant compounds that support heart health and help fight oxidative stress.
Lower in Fat than Frosted Cupcakes
The marshmallow filling uses less butter and no cream or heavy dairy, making this treat lighter in total fat compared to buttercream-frosted cupcakes.
Provides Quick Energy
The combination of sugar and all-purpose flour supplies readily available carbohydrates, making these pies a good pick-me-up for active kids or busy adults.
Frequently asked questions
Overbaking or overmixing the batter can dry out the cakes. Bake just until the tops spring back (8-10 minutes) and stop mixing as soon as the flour disappears.
