Whoopie Pies
Soft, cakey chocolate cookie sandwiches with a fluffy marshmallow cream filling. A beloved New England treat that combines the richness of devil's food cake with a nostalgic vanilla creme center — handheld, totally fun, and impossible to eat just one.
For 8 servings
- prep
Preheat oven and prepare baking sheets.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
- mix
Whisk the dry ingredients.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
- mix · ~4 min
Cream butter and sugar.
1.In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (2-3 min).2.Add egg and vanilla extract. Beat until fully incorporated (1 min).TIPScrape down the sides of the bowl so everything mixes evenly. - mix · ~2 min
Alternate dry ingredients and buttermilk.
1.Add half the dry mix to the butter mixture. Beat on low until just combined.2.Pour in the buttermilk and beat on low until smooth.3.Add remaining dry mix. Beat just until no streaks of flour remain.TIPDon't overmix — the batter should be thick and spoonable, not runny. - bake · ~10 min
Scoop and bake the cookie shells.
1.Drop 16 rounded tablespoons of batter onto prepared sheets, about 2 inches apart.2.Bake one sheet at a time until tops spring back when lightly pressed (8-10 min per batch).3.Cool on the baking sheet 3 minutes, then transfer to a wire rack to cool completely.TIPFor uniform rounds, use a 1-tablespoon cookie scoop. - mix · ~4 min
Make the marshmallow filling.
1.In a clean large bowl, beat softened butter on medium speed until creamy (1 min).2.Add marshmallow fluff and beat until smooth (1 min).3.Gradually add sifted powdered sugar and vanilla extract. Beat on low, then increase to medium-high until light and fluffy (2 min).TIPIf filling is too thick to spread, add 1 teaspoon of milk or cream. - assemble
Assemble the whoopie pies.
1.Flip 8 cooled cookie shells flat-side up. Spread or pipe about 2 tablespoons of filling on each flat side.2.Top with remaining 8 shells, flat-side down, pressing gently to spread filling to the edges.TIPMatch shells by size before assembling so each pie pairs evenly. - serve
Wrap individually and serve.
Wrap each whoopie pie in plastic wrap for the classic look. Let rest 10 minutes before serving to let filling set slightly.
TIPThey taste even better the next day after the flavors meld.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a tall, bakery-style filling, use a piping bag with a large round tip to pipe the marshmallow creme onto the cookies.
- 2Chill the cookie shells for 10 minutes before assembling if they seem too delicate to handle.
- 3Match cookie halves by size before filling so each whoopie pie looks uniform and the filling reaches the edges.
- 4Store assembled whoopie pies in an airtight container at room temperature for up to 3 days, or freeze unfilled shells for up to 2 months.
- 5Let the butter and buttermilk come to room temperature before mixing – this ensures a smooth, evenly-risen cake-like texture.
- 6Sift the cocoa powder and powdered sugar before measuring to avoid lumps in the batter and filling.
Adapt it for your goals.
Peppermint Whoopie Pies
Add 1/4 teaspoon peppermint extract to the filling and crush candy canes over the filling before sandwiching for a festive holiday twist.
Gluten Free Whoopie PiesGluten-Free Whoopie Pies
Substitute the all-purpose flour with a 1:1 gluten-free baking blend (with xanthan gum) for a celiac-friendly version that still bakes up soft and cakey.
Pumpkin Whoopie PiesPumpkin Whoopie Pies
Reduce buttermilk to 1/2 cup and add 3/4 cup pumpkin puree with the egg; add 1 teaspoon cinnamon and 1/2 teaspoon ginger to the dry mix for a fall-spiced classic.
Why this is on our healthy list.
Source of Calcium
The buttermilk in the batter provides a modest amount of calcium, which supports bone health.
Energy-Boosting Carbohydrates
The flour and sugar in whoopie pies supply quick energy, making them a satisfying treat for active moments.
Frequently asked questions
Overmixing the batter after adding the flour can develop too much gluten, leading to dense or flat cookies. Mix only until no streaks remain.
